cinnamon sugar drop biscuits

Cinnamon Sugar Drop Biscuits

(vegetarian, nut free)

These cinnamon sugar drop biscuits are basically like little melt-in-your-mouth clouds sprinkled in cinnamon sugar. They’re the sweet counterpart to my Mozzarella Herb Drop Biscuit recipe, so if you’ve tried that recipe you know what’s up with the fluff-factor. Not to mention they’re super easy to make – just mix the dough, drop it on a baking sheet (no rolling or cutting), sprinkle with cinnamon sugar, and bake.

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Cinnamon sugar drop biscuits

Cinnamon Sugar Drop Biscuits

  • Author: Megan Lange
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 15 biscuits 1x
  • Category: Biscuits
  • Method: Bake
  • Diet: Vegetarian


Super fluffy drop biscuits sprinkled with cinnamon sugar. No rolling or cutting involved!



For the biscuits:

  • 2 1/4 cups (340g) all-purpose flour
  • 3 tbsp white granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 6 tbsp (5/8 cup, 3/4 stick) unsalted butter, frozen
  • 1 1/4 cup milk of choice (may need an extra 1/4 cup)
  • 2 tsp white vinegar (or lemon juice)

For the cinnamon sugar topping:

  • 2 tbsp white granulated sugar
  • 1 tbsp ground cinnamon


Place the butter in the freezer for at least 2 hours before making this recipe* (I know it’s hard to wait, but your patience will pay off!). Freeze for longer (4-6 hours or overnight) if you want the biscuits to be lighter/fluffier, freeze for shorter (1-2 hours) if you want the biscuits to be denser and have a crispier/more golden base.

  1. Preheat oven to 400F. Line two baking sheets with silicon baking mats or parchment paper.
  2. Make the buttermilk: Combine milk and vinegar in a small bowl or measuring cup. Set aside.
  3. Mix the dry: In a large bowl, combine the flour, sugar, baking powder, and kosher salt.
  4. Grate the frozen butter into the dry mixture and fold until well combined, working quickly to prevent the butter from melting. Alternatively, you can slice the butter into small pieces and cut the butter into the dry ingredients with a pastry cutter or the tips of your fingers.
  5. Gently mix in the buttermilk. If there is still excess flour after mixing in the buttermilk, add a bit more milk (1 tbsp at a time, up to 1/4 cup) until the flour is just incorporated (no visible dry patches). Do not overmix!
  6. Scoop out 1/4 cup mixture and drop onto prepared sheet (around 2 inches apart), forming round biscuit-like mounds. I find it easiest to use a measuring cup to scoop out the dough and an additional spoon to scrape out any excess dough and shape the mound.

Cinnamon sugar drop biscuits

  1. Make the cinnamon sugar topping: In a small bowl, combine 2 tbsp granulated sugar and 1 tbsp ground cinnamon. Sprinkle 1/2 tsp of the topping onto each biscuit (try to coat each biscuit evenly in the sugar mixture!).

Cinnamon sugar drop biscuits

  1. Bake for 15 minutes. Keep one sheet of biscuits in the fridge while the other is baking. Let cool on baking sheet for a few minutes before transferring to a cooling rack. In my opinion, they are best eaten slightly warm (fresh out of the oven!).
  2. Store in an airtight container at room temperature for up to 4 days, or freeze immediately to save for later. Keep in mind, they are best when fresh!


*Freezing the butter for at least 2 hours before making this recipe helps prevent the butter from melting before it goes in the oven, helping you achieve fluffier biscuits. Freeze for longer (4-6 hrs or overnight) if you want the biscuits to be lighter/fluffier, and freeze for shorter (1-2 hrs) if you want the biscuits to be denser and have a crispier/more golden base.

Make it Vegan/Dairy Free: Use unsalted vegan stick butter (still ensuring to freeze it well beforehand) and dairy free milk.

Make it Gluten Free: Use gluten free all-purpose flour (ideally one with xanthan gum – this helps with structure).

Keywords: cinnamon sugar drop biscuits