These are the easiest biscuits to make (and possibly the most delicious); adding the cinnamon mixture just makes them more special. Perfect for those crisp fall mornings—or evenings—when you want a quick treat.

Recipe from Torie Cox.

Ingredients

1/2 cup packed dark brown sugar

4 tsp. ground cinnamon

1 tsp. kosher salt, divided

2 1/2 cups all-purpose flour

3 Tbsp. granulated sugar

1 Tbsp. baking powder

1/2 tsp. baking soda

2 cups whole buttermilk

3/4 cup unsalted butter, melted, divided

2 oz. cream cheese, softened

1/2 cup powdered sugar

1/4 tsp. vanilla extract

Directions

·       Preheat oven to 425°F. Stir together brown sugar, cinnamon, and 1/8 teaspoon of the salt in a small bowl.

·       Whisk together flour, granulated sugar, baking powder, baking soda, and 3/4 teaspoon of the salt in a large bowl until no lumps remain. Add buttermilk and 4 tablespoons of the melted butter, stirring just until combined and no dry patches of flour remain.

·       Pour remaining 8 tablespoons melted butter in an 8-inch square baking pan, tilting the pan to cover the entire bottom and sides of the pan.

·       Spoon half of the biscuit dough into the pan, spreading to the edges using a spatula. Sprinkle cinnamon mixture evenly over the dough. Top with remaining half of biscuit dough, spreading in an even layer to the edges of the pan.

·       Bake until golden brown and a wooden pick inserted in the biscuit comes out clean, 22 to 24 minutes. Let stand 5 minutes.

·       Meanwhile, stir together cream cheese, powdered sugar, vanilla, and remaining 1/8 teaspoon salt until smooth. Spread over warm biscuits.

·       Cut biscuits into 9 squares and serve warm.