Line 2 cookie sheets with parchment and set aside. In a large mixing bowl, combine the flour, ⅓ cup sugar, baking powder, 1 teaspoon cinnamon, salt and baking soda. Grate the butter into the flour mixture and carefully mix with your hands to coat. Stir in the cinnamon chips and buttermilk just until combined. Turn the dough onto a lightly floured surface and knead gently just until the dough comes together. Divide in half and pat each into a ½-inch disk. Brush the tops with the melted butter. In a small bowl, combine the remaining sugar and remaining cinnamon. Sprinkle evenly over the tops. Cut each disk into 8 wedges. Arrange on the cookie sheets 2 inches apart. Refrigerate for 45 minutes. Preheat the oven to 425 degrees. Bake for 14 minutes. Cool on wire racks for at least 10 minutes before serving.
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Recipe by The Tennessee Magazine at https://www.tnmagazine.org/cinnamon-as-a-spice-and-everything-nice/