Frosted Cinnamon Raisin Biscuits Recipe

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Frosted Cinnamon Raisin Biscuits

Deb ~^~^~

By
@blaithin

This recipe of mine was chosen by Taste of Home magazine back in 2000 as one to be included in their "Best of Country Breads" cookbook, after I submitted it and it was taste-tested then voted upon as good enough to be included! My blurb from the book: "I created this recipe several years ago after sampling something similar at a popular chain restaurant. These easy drop biscuits are a great accompaniment to a country-style breakfast."


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Comments:

Serves:

12

Prep:

15 Min

Cook:

15 Min

Ingredients

2 c
all-purpose flour
1/4 c
sugar
2 tsp
baking powder
1 tsp
salt
1/4 tsp
baking soda
1/3 c
shortening (crisco)
2/3 c
buttermilk
1/3 c
raisins (optional)
1-1/2 tsp
ground cinnamon

FROSTING

1-1/2 c
confectioners' sugar
2 Tbsp
butter--softened
1-1/2 tsp
vanilla extract (or the real thing, which is always better!)
3 to 5 Tbsp
warm water

Directions Step-By-Step

1
In a bowl, combine the first 5 ingredients; then cut in shortening until mixture resembles coarse crumbs.
2
Stir in buttermilk JUST until moistened. DO NOT OVER MIX!
3
Turn onto a floured surface; sprinkle with raisins and cinnamon. Knead 8 to 10 times only (cinnamon will give a marbled appearance).
4
Drop batter into 12 mounds 2 inches apart on a greased baking sheet. (I also like to shape them into thick rounds and place them touching each other in a baking pan which results in more of that gooey goodness that everyone loves about the center cinnamon roll!) Bake at 425 degrees F for 12-16 minutes or until golden brown.
5
FROSTING: Whisk the the confectioners' sugar, butter, vanilla and enough warm water to achieve desired consistency. Frost warm biscuits. Serve immediately.

About this Recipe

Course/Dish: Biscuits, Sweet Breads
Hashtag: #buttermilk