Cinnamon Toast Crunch Biscuits



  • 2 cups self-rising or all-purpose flour (if using self rising flour omit salt)
  • 2 tsps sugar
  • 1 tbsp baking powder
  • 1 ½ salt
  • 10 tbsps small cubed butter, frozen
  • 1 cup half and half OR 1 cup of your favorite plant based milk
  • 1 cup of crushed cinnamon toast crunch, plus 1/2 cup crushed cinnamon toast crunch 



NOTE: You can do this two different ways.  You can combine 1 cup of cinnamon toast crunch and 1 cup of half & half and soak for 4 hours. Then strain the liquid out after 4 hours to make cereal milk.  Or you can combine the cinnamon toast crunch and half & half into a blender and blend until smooth and make cereal milk that way. Either option works well for this recipe.  

  1. Preheat oven to 450 °F.
  2. In a large bowl combine the flour and butter and chop the butter into the flour with a pastry cutter.  Additionally, you can grate the butter into the flour or run them both in a food processor (not a blender).
  3. After the flour and butter are combined add 1/2 cup crushed cinnamon toast crunch, 2 tsps sugar, Tastic sweet, baking powder, 1 1/2 tsp salt and mix with a whisk or fork.
  4. Make a well in the center of the flour mixture and slowly add your "cereal milk". Slowly mix with your hands or a rubber spatula. Continue to mix until combined ONLY (DO NOT OVERMIX). If it's too dry add a few drops of milk. If it is too wet add a few sprinkles of flour. Drop dough onto a lightly floured surface.  Begin to fold the dough carefully and not aggressively.  It's like turning the page on a book. Fold one way, then fold it back the other way.  It will take 5-8 folds to get the dough just combined, not too sticky and not dry.
  5. Using a floured rolling pin, roll out your dough to about an 1 1/2 thick. I like to say "thicker than a snicker". You may now cut out your biscuits with a biscuit cutter or any cookie cutter.
  6. Butter bottom of skillet and place biscuits in pan. You don't have to use a skillet but I like it. If you're making a large batch, a cookie tray is fine.  Be sure to have the biscuits just barely touching each other. For some reason, biscuits need the support of one another to rise 😆 Bake for 12-15 minutes or until golden brown (the thicker the biscuit, the longer cooking time needed).  If you don't have a convention oven, rotate the tray or skillet half way through.
  7. Remove from oven and brush your hot biscuits with melted butter and sprinkle on additional crushed cinnamon toast crunch. 
  8. VARIATION: Make cream cheese glaze (, drizzle on top of biscuits and sprinkle with cinnamon toast crunch cereal.


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