“`Position a sieve or fine-mesh filter over the blending bowl and add 2 3/4 cup all-purpose flour (scooped and balanced off with a knife) together with, 1 1/2 teaspoons acid of grapes, 1/2 tsp bicarbonate of soda, 1/4 teaspoon yeast, and 1 teaspoon salt. Once all of your dry ingredients are sieved into the egg and sugar combination, mix it together using a spatula. Blend until there are no more patches of dry flour visible.Stir until there are no more patches of dry flour visible. Now seize your biscuit scoop (mine was a medium-sized scoop that fits about 2 tablespoons inside) and scoop out heaping mounds of the biscuit dough. Take each piece of biscuit dough and roll it into a ball using your hands. In a different bowl combine 1/4 cup of granulated sugar together with 1 tablespoon of cinnamon. Now roll each dough ball into the cinnamon-sugar mixture until fully coated and place it on a baking sheet lined with parchment paper. Bake on the center rack at 350 degrees Fahrenheit for about 9-10 minutes.
Notes
Storing and freezing Snickerdoodle biscuits
– A great way to store Snickerdoodle Biscuits is by placing the leftovers in an airtight container at room temp or in the fridge. They will last for up to one week.
– to freeze them, once they have completely cooled, place them in an airtight container. They can stay fresh in the freezer for up to 3 months. Defrost them overnight in the refrigerator when you’re ready to eat or serve them. You can also freeze the biscuit dough once it’s shaped into a ball and coated in cinnamon sugar.
Nutrition
Calories: 174kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 185mg | PotassiumPotassium: 57mg | Fiber: 1g | Sugar: 14g | Vitamin A: 237IU | Calcium: 11mg | Iron: 1mg
