Frosted Cinnamon Raisin Biscuits

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Have you made this?

By Deb ~^~^~
@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."

Rating:

★★★★★ 1 vote

Comments:

1 Comment

Serves:

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
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

How to Make Frosted Cinnamon Raisin Biscuits

Step-by-Step

1In a bowl, combine the first 5 ingredients; then cut in shortening until mixture resembles coarse crumbs.
2Stir in buttermilk JUST until moistened. DO NOT OVER MIX!
3Turn onto a floured surface; sprinkle with raisins and cinnamon. Knead 8 to 10 times only (cinnamon will give a marbled appearance).
4Drop 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.
5FROSTING: Whisk the the confectioners' sugar, butter, vanilla and enough warm water to achieve desired consistency. Frost warm biscuits. Serve immediately.