• 3 Tablespoons sugar
  • 2 teaspoons ground cinnamon
  • 2 cups White Lily all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 6 Tablespoons butter, cold and cubed
  • 3/4 to 1 cup buttermilk or milk*
  • 2 tablespoons butter, melted


  • Combine cinnamon and sugar and set aside.
  • Combine flour, baking powder and salt in a large mixing bowl. Using a pastry blender or 2 knives, cut butter into flour. (you want butter to be the size of peas.)
  • Stir in buttermilk, starting with 3/4 cup, just until dry ingredients are wet. Do not overmix. Add more buttermilk if needed.
  • Sprinkle 1/2 of cinnamon sugar evenly over top of biscuit dough. Fold dough over one time. Using a large spoon or large cookie scoop, place dough, 2 inches apart, on a lightly greased baking sheet.
  • Brush tops of biscuits with melted butter then generously sprinkle remaining cinnamon sugar on tops of biscuits.
  • Bake in a preheated 450 degree oven for 13-15 minutes, until golden brown.

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Grilled Chicken Salad, Restaurant Style

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