• Cut butter into pea sized pieces, place in freezer.
• Preheat oven to 425 degrees F. Prepare baking sheet with parchment or silpat.
• Measure all dry ingredients. Mix together well. Once butter is frozen, mix with dry ingredients, place in freezer.
• Beat egg whites until fluffy and stiff enough to spoon. While egg whites are in mixer, assemble dry ingredients and make cinnamon butter.
• Add dry Ingredients to egg whites. Use a wooden spoon and keep stirring until all egg whites are incorporated.
• Batter is very wet. Use an Ice cream scoop to put on prepared baking sheet, separated.
• This makes exactly 12 biscuits. The biscuits will increase in size.
• Bake on a baking sheet with parchment paper.
• Bake at 425 degrees F. for 10-15 minutes until golden brown. Place In bottom third of the oven, so the underneath browns. CHECK AT 10 MINUTES, and every minute after. You want golden brown.

Cinnamon Butter

• Add butter, cinnamon and cream together. You CAN skip the cream If you want to.

Glaze

• Mix together. Add more cream or water If too thick or more confectioner's If too thin. Drizzle.
• Allow to cool slighlty before attempting to eat. A cookie spatula works great to remove them, as it is extra thin.
• You can place in freezer (they can touch) In freezer bags up to three months.