frosted cinnamon raisin biscuits

★★★★★ 1 Review
blaithin avatar
By Deb ~^~^~
from Sunbury, PA

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 Review
serves 12
prep time 15 Min
cook time 15 Min

Ingredients For frosted cinnamon raisin biscuits

  • 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
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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.

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