frosted cinnamon raisin biscuits
★★★★★
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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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Ingredients For frosted cinnamon raisin biscuits
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2 call-purpose flour
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1/4 csugar
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2 tspbaking powder
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1 tspsalt
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1/4 tspbaking soda
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1/3 cshortening (crisco)
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2/3 cbuttermilk
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1/3 craisins (optional)
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1-1/2 tspground cinnamon
- FROSTING
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1-1/2 cconfectioners' sugar
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2 Tbspbutter--softened
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1-1/2 tspvanilla extract (or the real thing, which is always better!)
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3 to 5 Tbspwarm water
How To Make frosted cinnamon raisin biscuits
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1In a bowl, combine the first 5 ingredients; then cut in shortening until mixture resembles coarse crumbs.
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2Stir in buttermilk JUST until moistened. DO NOT OVER MIX!
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3Turn onto a floured surface; sprinkle with raisins and cinnamon. Knead 8 to 10 times only (cinnamon will give a marbled appearance).
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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.
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5FROSTING: Whisk the the confectioners' sugar, butter, vanilla and enough warm water to achieve desired consistency. Frost warm biscuits. Serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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