Homemade Cinnamon Raisin Biscuits

Yvonne Elliott


The cooler weather here in Oklahoma has put me in a baking mood. I make these biscuits every Christmas morning. They are so quick and easy to make even though they are homemade. The egg and butter make them special. The smell while they are baking is out of this world. And they are just as good left over for the next mornings breakfast. I hope you enjoy them as much as we do.

★★★★★ 2 votes
Makes 20 biscuits
20 Min
25 Min


4 3/4 c
all purpose flour
4 1/2 tsp
baking powder
1 c
1 tsp
1 tsp
cream of tartar
1 c
crisco shortening
eggs, beaten slightly
1 1/2 c
1 c
2 tsp
1/2 c
butter, melted


1 1/4 c
powdered sugar
1/2 tsp
2 Tbsp
butter or margarine, softened
1 - 3 tsp
water, to obtain desired consistancy


1Preheat oven to 450 degrees. Butter biscuit pan(s) and set aside. You will need a pan big enough to accomadate 20 biscuits. Combine the first 5 ingredients. Cut in the Crisco shortening till the mixture looks crumbly.
2Add the eggs and milk and mix well. Then fold in the raisins and cinnamon just till they are distributed through the dough. Don't over mix.
3Turn out onto a floured surface and knead a few times. It isn't necessary to knead a lot. Gently pat out the dough to 1" thickness. Cut out with a 2 1/2 inch biscuit cutter or just use a knife and cut dough into 2 to 2 1/2 inch squares. Place the biscuits, touching each other, in the pre-greased pan(s).
4Melt the butter in a small glass bowl and using a pastry brush, liberally brush each biscuit top with the butter. If any is left just pour it over the top. Bake at 450 degrees for 22 to 25 minutes. When done remove from oven and let cool for about 10 minutes. Then using the pastry brush, brush the glaze liberally on top of each biscuit. Again, if any is left just pour it on top of the biscuits as you can't have too much glaze. These are great warmed up slightly in the microwave as leftovers. Enjoy.

About this Recipe

Main Ingredient: Flour
Regional Style: Southern
Other Tag: Quick & Easy