2 cups unbleached all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into small cubes
About ½ cup buttermilk
½ cup packed dark brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
1. In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Using a pastry blender, a fork, or your fingertips, cut the butter into the flour mixture until it is the size of small peas. Sprinkle ½ cup buttermilk over the mixture and fold together, adding more buttermilk if necessary to make a soft, tender, slightly sticky dough.
2. Turn out the dough onto a floured surface and gently pat into an 8 by 12-inch rectangle. Mix the brown sugar with the cinnamon and cardamom; sprinkle evenly over the surface of the dough. Starting on the long side, roll the dough into a log. Slice into 8 evenly sized 1-inch rounds.
Baking Tip: These cinnamon biscuits, which closely resemble scones, are delicious by themselves with coffee or tea. To bake these separately, arrange about 2 inches apart on a greased baking sheet. Bake in a 375° F oven for 15 to 18 minutes, until the biscuits are golden brown.
Excerpted from Desserts From the Famous Loveless Café by Alisa Huntsman (Artisan Books). Copyright 2011