Turn the everyday butter biscuits into something else by adding a hint of Ceylon cinnamon and black pepper. 

• 1 1/2 cups all-purpose flour 

• 1/4 cup granulated sugar 

• 1/2 tsp baking powder 

• 1/4 tsp baking soda 

• 1/4 tsp salt 

• 1/2 tsp finely ground Ceylon cinnamon 

• 1/4 tsp freshly ground Sri Lankan black pepper 

• 6 tbsp unsalted butter (cold, cut into small cubes) 

• 1/2 cup buttermilk (or milk with 1/2 tsp lemon juice) 

• Optional: 1 tsp coarse sugar for sprinkling 

• Mixing bowl 

• Measuring cups and spoons 

• Fork or pastry cutter 

• Baking sheet 

• Parchment paper 

• Rolling pin 

• 2-inch round cookie cutter 

• Oven 

• Preheat Oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. 

• Mix Dry Ingredients: In a mixing bowl, whisk together 1 1/2 cups flour, 1/4 cup sugar, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 1/2 tsp Ceylon cinnamon, and 1/4 tsp freshly ground Sri Lankan black pepper. 

• Cut in Butter: Add 6 tbsp cold butter cubes. Using a fork or pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces. 

• Add Buttermilk: Pour in 1/2 cup buttermilk and stir gently with a fork until the dough just comes together. Do not overmix. 

• Shape Dough: Turn the dough onto a lightly floured surface. Gently pat or roll to 1/2-inch thickness. Use a 2-inch round cookie cutter to cut out biscuits, re-rolling scraps as needed. 

• Bake: Place biscuits on the prepared baking sheet, 1 inch apart. Optionally, sprinkle with coarse sugar. Bake for 10–12 minutes until golden brown. 

• Serve: Cool slightly on a rack. Enjoy warm with tea or coffee, savoring the subtle cinnamon warmth and peppery kick. 

• Use Ceylon cinnamon for its mild, citrusy flavor and Sri Lankan black pepper for its earthy spice. 

• Keep butter cold for flaky biscuits; refrigerate if needed before cutting. 

• Adjust cinnamon and pepper to taste, but keep them subtle to enhance the buttery flavor. 

• Store leftovers in an airtight container for up to 2 days; reheat briefly before serving. 

• Transform your tea time with these spiced, buttery biscuits!