3 ½ cups (497 g) all-purpose flour
⅓ cup (71 g) sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (170 g) salted butter, cut into tablespoon-sized chunks
1 cup buttermilk (or 1/2 c buttermilk + 1/2 c sourdough)
1 teaspoon cinnamon-infused vanilla extract
¾ cup (128 g) cinnamon chips
Brush on top and sprinkle:
2 tablespoons butter, melted
Granulated sugar
Directions:
Night before you want to serve,
In a food processor: combine flour, sugar, baking powder, baking soda, and salt.
Add the cold butter and pulse until butter is in smaller pieces but no smaller than pea sized. DO NOT OVER-MIX.
Next add the buttermilk, vanilla, and sourdough. Pulse a few times to combine.
Remove from food processor and add the cinnamon chips by hand and knead the dough a few times.
At this point you can cover the dough in plastic wrap and place in the fridge over night. Or shape and bake immediately.
In the morning, line a baking sheet with parchment paper. Pat or roll out to a long 3X15” rectangle. Brush with melted butter and sprinkle with sugar (if desired). Cut into 8-10 triangular pieces, (I made mine thicker today) and place on the cookie sheet.
Bake at 400°F for 15 minutes or until crust is golden and middle is not doughy.
Enjoy!
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (170 g) salted butter, cut into tablespoon-sized chunks
1 cup buttermilk (or 1/2 c buttermilk + 1/2 c sourdough)
1 teaspoon cinnamon-infused vanilla extract
¾ cup (128 g) cinnamon chips
Brush on top and sprinkle:
2 tablespoons butter, melted
Granulated sugar
Directions:
Night before you want to serve,
In a food processor: combine flour, sugar, baking powder, baking soda, and salt.
Add the cold butter and pulse until butter is in smaller pieces but no smaller than pea sized. DO NOT OVER-MIX.
Next add the buttermilk, vanilla, and sourdough. Pulse a few times to combine.
Remove from food processor and add the cinnamon chips by hand and knead the dough a few times.
At this point you can cover the dough in plastic wrap and place in the fridge over night. Or shape and bake immediately.
In the morning, line a baking sheet with parchment paper. Pat or roll out to a long 3X15” rectangle. Brush with melted butter and sprinkle with sugar (if desired). Cut into 8-10 triangular pieces, (I made mine thicker today) and place on the cookie sheet.
Bake at 400°F for 15 minutes or until crust is golden and middle is not doughy.
Enjoy!
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