Buttermilk biscuits: plain and cinnamon

When my first attempt at homemade yogurt didn’t work out, I researched things to make with the results. It was thinner than yogurt, but thicker than milk, with a tangy flavor and somewhat slimy texture. I read that it can be used in place of:

  • milk
  • sour milk
  • sour cream
  • buttermilk
  • yogurt
  • evaporated milk

Since I never have buttermilk in the house, I was actually really excited by the failed experiment. And a little overwhelmed with all of the options. My short list included buttermilk biscuits (including a cinnamon roll option), devil’s food cake, and yogurt cake.


Buttermilk Biscuits and Buttermilk Biscuit Cinnamon Rolls

Process notes

  • used 250 g freshly-milled soft white wheat flour instead of all purpose flour
  • after mixing the dough, split in half and made plain biscuits and the cinnamon roll version (cutting the cinnamon roll filling recipe in half)
  • used Ceylon cinnamon from our Villa Vanilla tour in Costa Rica
  • baked 18 min.


These truly are best eaten right after being baked! The texture gets dryer the next day, but I’ve been enjoying the plain biscuits (lightly toasted in the toaster) under some cheddar and cooked egg.

I don’t like the cinnamon roll version quite as much. Mostly it’s because I’m still getting used to the Ceylon cinnamon flavor after a lifetime of the regular cassia kind.

I wish buttermilk biscuits were better keepers, because I really did like the plain version right out of the oven.