Snickerdoodle Biscuits

Directions

1. Place shortening in the freezer at least 30 minutes to an hour before preparing the biscuits.
2. Preheat oven to 400°F and line a baking sheet with parchment paper.
3. In a medium-sized bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Dice shortening and add to the dry ingredients. Using your clean hands or a pastry cutter, mix the butter into the flour mixture until the mixture is the consistency of a coarse meal with small pea-sized pieces throughout.
4. Using a rubber spatula, mix in the buttermilk mixture until a shaggy dough just comes together.
5. Stir together sugar and cinnamon; set aside.
6. Turn biscuit dough out onto a lightly floured surface and roll out until dough is about ½-inch thick. Sprinkle with cinnamon-sugar. Fold the dough in thirds, letter style, and sprinkle with cinnamon-sugar again. Cut in half, and stack on half on top of the other. Roll into a 9” x 6” rectangle. Using a lightly floured biscuit cutter, cut out biscuits (remember not to twist the cutter). Gather the scraps and pat into a square or circle about an inch thick; cut out additional biscuits. There should be enough dough for 12 biscuits total.
7. Transfer biscuits to the prepared baking sheet and arrange in three rows of four, leaving about an inch between them. Brush tops of biscuits with cream.
8. Bake biscuits for 12 to 15 minutes, or until tops are lightly golden brown. Let the biscuits cool for 5 to 10 minutes, then brush with melted butter and roll in remaining cinnamon- sugar.
9. Serve Snickerdoodle Biscuits with apple or pumpkin butter. Store covered at room temperature