I’ve been making biscuits from scratch for years, but lately I’ve been turning the biscuits into a sweet treat — cinnamon raisin style! These are tasty and a fast fix to cinnamon rolls. I can make these in less than 20 minutes, including prep time. That’s not too bad! They remind me of the cinnamon raisin biscuits from Hardee’s. Yum!
BISCUIT INGREDIENTS
2 cups of flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 c. cold margarine, Crisco or butter — whatever shortening you have on hand
1 c. of milk
1 Tbsp. cinnamon
2/3 c. raisins
ICING INGREDIENTS
2 Tbsp. butter, melted
1 cup powdered sugar
1/2 teaspoon vanilla extract
2-3 Tbsp. hot water
BISCUIT DIRECTIONS
1. Preheat oven to 450 degrees.
2. Combine flour, baking powder and salt.
3. Cut in your shortening until you get coarse crumbles. (Cold shortening is great, as it’ll give you some nice layers when you bake.) I use a whisk for this, but a fork or pastry cutter works great too.
4. Stir in milk to wet the flour mix, but don’t stir too much.
5. Add cinnamon and raisins.
NOTE: You want the ingredients to be wet, but if you mix too much, it’ll make the biscuits dense. Sometimes I add more milk to this if I feel the mix is dry.
6. Roll out dough to about 1/2 an inch thick on a floured surface. Cut biscuits.
7. Place on ungreased baking sheet and cook until golden brown, which is about 10 minutes.
NOTE: These biscuits are nice and not overly sweet. You could add sugar to the dough, especially if you omit the raisins, but the raisins have plenty of sugar. Once cooled, you could top them with powdered sugar or opt for my favorite icing.
ICING DIRECTIONS
8. Mix together melted butter and powdered sugar.
9. Add vanilla.
10. Add hot water and mix until smooth.
11. Drizzle the icing over the biscuits. If you aren’t serving the biscuits right away, I’d let them cool before you drizzle. That way, they don’t absorb into the biscuit.
Enjoy! You should get a minimum of 12 biscuits out of this batch. I cut mine a little smaller, so we get close to 16.