Cinnamon Raisin Biscuits
User Reviews
5
Cinnamon Raisin Biscuits
Description
The recipe begins by soaking raisins in boiling water to plump them, adding moisture and sweetness to the biscuit. The dry ingredients include self-rising flour, baking powder, salt, baking soda, and sugar, which are combined with shortening and butter cut into crumbs. Adding buttermilk and raisins creates a sticky, wet dough that requires careful handling to avoid overmixing, preserving biscuit tenderness.
The ground cinnamon is gently stirred into the dough to create a swirled effect rather than blended in fully, giving distinctive pockets of cinnamon flavor. The dough is lightly kneaded and rolled out to about half an inch thickness before cutting with a floured biscuit cutter, which should be pressed straight down without twisting to encourage rising.
The biscuits are baked until golden and then topped with a glaze made from confectioners sugar, milk, corn syrup, and vanilla extract, which adds sweetness and a smooth finish. This recipe yields a slightly heavy biscuit with a moist interior, notable for its cinnamon aroma and raisin bursts, suitable for breakfast or an afternoon treat.
Using extra flour on the work surface, biscuit cutter, and spatula helps manage the sticky dough during preparation. The soaking of raisins is optional but improves the moisture of the fruit. Avoid twisting the cutter to keep biscuit edges light and airy.
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 confectioners 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
- Soaking raisins in hot water before adding helps them stay juicy in the finished biscuits but is optional.
- The dough is sticky and wet; use extra flour on surfaces and tools to handle it easily.
- When cutting biscuits, press the cutter straight down and lift straight up to avoid sealing edges, which reduces rising.
- Use a spatula dipped in flour to transfer cut biscuits to the baking sheet without damaging edges.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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