Brown Butter Cinnamon Sugar Biscuits

In a saucepan, melt 1 stick of butter over medium heat. Swirl until it foams, turns golden brown, and smells nutty. Pour into a bowl and refrigerate until solid and cold (30-45 minutes).

In a large bowl, whisk together the flour, 2 tablespoons sugar, baking powder, salt, and ½ tablespoon cinnamon.

Cut the cold browned butter into cubes. Using a pastry cutter or your fingers, work it into the flour mixture until it resembles coarse crumbs.

Make a well in the center and pour in the cold milk. Gently stir with a fork until a shaggy dough forms.

Turn dough onto a floured surface. Gently knead 4-5 times, then press into a rectangle. Fold the dough into thirds like a letter. Rotate 90 degrees, press out, and repeat the folding process 3 more times.

After the final fold, shape dough into a 1-inch thick square. Trim off the edges with a floured knife, then cut into 9 equal squares. Gather scraps and shape into 1-2 more biscuits.

Preheat oven to 425°F (218°C). Place biscuits close together in a buttered skillet or on a parchment-lined sheet.

Bake for 18-22 minutes, until tops are golden brown.

While biscuits bake, melt the 4 tablespoons of butter for the glaze. Mix ¼ cup sugar with 1 teaspoon cinnamon in a small bowl.

As soon as biscuits come out of the oven, brush tops liberally with melted butter, then immediately sprinkle or dip in the cinnamon sugar mixture. Serve warm.