These sweet biscuits are crumbly and cinnamon-y and delicious. Cinnamon chips used to be a seasonal item, but my local Walmart still carries them so maybe that has changed. If you've never tried cinnamon chips, you need to, they are delicious! Find them with the regular chocolate chips on the baking aisle.
Cinnamon Chip Scones
Recipe inspired by Cinnamon Breakfast Biscuits from the Betty Crocker Cookbook
-1 3/4 cup flour
-1/4 cup unprocessed wheat bran*
-2 Tbsp sugar
-1 Tbsp baking powder
-1/2 tsp cinnamon
-1/4 tsp salt
-1/2 cup butter
-2/3 cup milk
-1/2 cup Hershey's Cinnamon chips, heaping
*My local Smith's grocery store carries this and it was about $2 per bag. The taste and texture is great in these biscuits, plus it's good for you, so I recommend not substituting for this ingredient.
-1/2 cup powdered sugar
-1 Tbsp heavy cream
-1 Tbsp butter
-1/4 tsp vanilla
Combine flour, wheat bran, sugar, baking powder, cinnamon and salt. Use a pastry blender to cut in the butter until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients and add milk and cinnamon chips. Use a fork to toss the mixture just until moistened.
Turn dough out onto a lightly floured or greased surface. Knead gently about 10-12 times or until nearly smooth, but do not overwork. Roll or pat dough into a 1/2 inch thick rectangle. Cut into 10 biscuits using a biscuit cutter. (You can also just use a sharp knife to cut it into 10 wedges.)
Place biscuits on an ungreased cookie sheet and bake at 450 degrees for 10-12 minutes or until golden.
Move to wire rack to cool; 10 minutes.
While biscuits are cooling, whisk together the glaze ingredients. Drizzle over warm biscuits and serve while warm.
These biscuits will keep for a day or two but they start to dry out quickly so they are really best consumed the day they are made.