Frosted Cinnamon Raisin Biscuits

Frosted Cinnamon Raisin Biscuits

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Deb ~^~^~


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."


★★★★★ 1 vote

15 Min
15 Min


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

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

How to Make Frosted Cinnamon Raisin Biscuits


  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.

Printable Recipe Card

About Frosted Cinnamon Raisin Biscuits

Course/Dish: Biscuits Sweet Breads
Hashtag: #buttermilk

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