A new discovery

I have never heard of butter swim biscuits. They originated in the Southern US because someone found cutting butter into flour and rolling biscuit dough too difficult so they came up with this method of stir and bake in a ton of melted butter so they are literally swimming in it. I disagree; I make biscuits and scones regularly and find it quick and easy. Now cinnamon rolls, which I absolutely adore, can be very time-consuming and I never make them. I combined the two flavours and made this for breakfast. It was quick, easy and tasty with our morning coffee but don’t compare it to a proper yeast cinnamon roll cause it is not that. Since I had leftover buttermilk I made lemon blueberry butter swim biscuits a few days later and they were even better. The best cinnamon roll I ever had was made by my friend Angela Stamp a few years ago and my mouth still waters whenever I think about them. The next time you’re making a batch of those awesome cinnamon rolls Angela, you know where I live.

Cinnamon roll butter swim biscuits

1/2 cup unsalted butter

1/2 cup brown sugar

1 tablespoon ground cinnamon

1/4 teaspoon kosher salt

1 teaspoon vanilla

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2 cups all-purpose flour

2 teaspoons kosher salt

4 teaspoons baking powder

1/3 cup granulated sugar

2 cups buttermilk

1 teaspoon vanilla

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2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

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1 cup icing sugar

2 tablespoons milk

1 teaspoon vanilla

Preheat oven to 450°F. In a small pot melt butter, whisk in brown sugar, cinnamon, salt, and vanilla until smooth. Pour 2/3 into 8-inch square baking dish. Put in oven until starting to bubble, set remaining 1/3 aside. Whisk together in a large bowl; flour, salt, baking powder and sugar. Stir in buttermilk and vanilla just until combined. Batter will be thick and lumpy. Remove hot butter mix from oven and scrape batter on top evenly. Drizzle remaining cinnamon butter over top. Use a knife to swirl cinnamon mix through the batter. Combine sugar and cinnamon and sprinkle evenly over biscuits. Bake 25 minutes, rotating dish halfway, until top is golden and centre springs back when gently pressed. Let cool slightly. Stir together icing sugar, milk, and vanilla until smooth and drizzle over top of biscuit. Cut into 9 pieces.

Makes 9 servings.