Cinnamon Raisin Biscuits
User Reviews
5.0
18 reviews
Excellent
Cinnamon Raisin Biscuits
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My Cinnamon Raisin Biscuits recipe with plump, juicy raisins and fragrant cinnamon is perfect for breakfast or snack time!
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Ingredients
- 1 cup raisins
- 4 cups self-rising flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- ⅓ cup sugar
- ½ cup shortening
- ¼ cup butter
- 2 cups buttermilk
- 3 teaspoons ground cinnamon
Glaze:
- 1 cup confectioner's sugar sifted
- 4 teaspoons milk
- 1 ½ teaspoon corn syrup
- ½ teaspoon vanilla extract
Instructions
- Place the raisins in a small bowl and pour over just enough boiling water to cover. Let the raisins sit for about 10 minutes. Drain well.
- Preheat the oven to 400 degrees. Grease or line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, baking soda, and sugar. Add the shortening and butter. Cut into the dry ingredients with a pastry cutter or fork until fine crumbs form.
- Add the buttermilk and raisins. Stir just until the dry ingredients are moistened. Be careful not to overmix.
- Sprinkle the cinnamon over the dough in the bowl and stir just enough to swirl it through the batter.
- Turn out the dough onto a floured surface. Knead just enough to bring the dough together – 3 or 4 times at most. Flour the top of the dough and pat into a 1/2-inch thick circle.
- Cut out biscuits using a floured 2-inch biscuit cutter and place on the prepared baking sheets. Gently gather together the scraps forming a circle and continue cutting out biscuits.
- Place on the parchment paper lined baking sheets. Bake for 12-15 minutes or until golden brown. Remove from the oven and allow to cool for about 10 minutes.
- To make the glaze, stir together all ingredients in a small bowl. Transfer to a zip-top bag. Press the glaze down into one corner of the bag and twist the top closed. Snip the corner and pipe onto cooled biscuits.
Notes
- The first step (plumping the raisins) is optional, but it makes for nice juicy raisins in the finished biscuits. However, if you want to skip right to mixing the dough, you can do so.
- Keep in mind that this is a somewhat heavy dough. It's also wet and sticky, which means it can be difficult to handle. You'll find it much easier if you keep extra flour on the board and dip the cutter into it between cutting biscuits. It also helps to use a spatula dipped in flour to transfer the cut biscuits to the baking sheet.
- When cutting out any biscuits, press the cutter straight down and pull it straight back up without twisting. Twisting the cutter tends to seal the edges of the biscuits, preventing them from rising as high as they otherwise would.
Nutrition Information
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Serving
1biscuit
Calories
174kcal
(9%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
7mg
(2%)
Sodium
217mg
(9%)
Potassium
101mg
(3%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
95IU
(2%)
Vitamin C
0.3mg
(0%)
Calcium
52mg
(5%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 24biscuits
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 174kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 7mg | 2% |
| Sodium | 217mg | 9% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 52mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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