The instant I polished off 1/4 of the Irish Soda Bread from last week, I had an idea.

With it’s crunchy exterior and doughy, bread-like interior, it was very similar to a hearty drop biscuit.

That only meant one thing.

Time to dwarf this loaf into 12 mini bread biscuits.

And pack them with cinnamon.

And who doesn’t like things mini-sized? I happen to be obsessed with miniature versions of anything.

mini spoons…mini jars…espresso cups…baby shoes…

You get the idea.

But not the little baby corns you commonly find in stir fry! Thosefreak me out. Right mom?

And technically, when I say these are mini-sized they really aren’t. In comparison to the full size loaf, yes. But they are about standard biscuit size.

I adapted the original recipe using oat flour instead of quiona flour, raw honey instead of sugar, swapping out half of the milk for ricotta cheese, and adding cinnamon + vanilla.

I switched to oat flour instead of quinoa flour to give them a more mellow flavor. They are just slightly sweet and can be classified as a hearty breakfast item or snack.

Their texture is a cross between quick bread and a hearty biscuit. Do not think fluffy, pull-apart biscuit. These are not those.

But, like biscuits, they are perfect for hosting a multitude of toppings.

Like cinnamon honey butter.

Now we’re talking.

Cinnamon Bread Biscuits

gluten-free // yields 10-12 // adapted from La Tartine Gourmande, Irish Soda Bread

1 cup GF oat flour
1 cup millet flour
2/3 cup sweet rice flour
1/2 cup milk
1/2 cup whole milk ricotta cheese
1/4 cup raw honey
1 large egg
2.5 teaspoons cinnamon
2 teaspoons vanilla extract
1.5 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon xantham gum
1/2 teaspoon salt

Preheat your oven to 450* and line two large baking sheets with parchment paper.
In a bowl, whisk together the egg, ricotta, milk, honey, and vanilla.
In another bowl, sift the flours together and stir in the cinnamon, baking powder, baking soda, xantham gum, and salt.
Make a well in the center of the dry ingredients.
Pour in the wet ingredients and mix together with a wooden spoon.
Mix until just combined. Avoid over-stirring.
Scoop + plop about 1/3 cup of the dough onto the pan. They should be about 1 1/2 - 2 inches in height. Leave 3 inches in between each biscuit.
Bake at 450* for 5 minutes, then turn down to 350* for 14-16min. Switch the pans to different racks 1/2 way through. When done, they should be golden brown, firm to the touch, and a toothpick should come out clean.
Best if served warm. Let cool completely before storing in a sealed container.

notes: The dough should be very thick and not pourable [check the first photo]. When scooped onto the pan it should hold form but still be moist. If it’s too wet, start by adding 1T oat flour at a time. If too dry, add more milk, slowly. Quinoa flour or buckwheat flour can be subbed for oat flour. These are easy to reheat by cutting in half and placing in a pan over medium heat for a 2-3min per side.

Cinnamon Honey Butter