Cinnamon Raisin Biscuits
Cinnamon Raisin Biscuits are tender, slightly sweet biscuits dotted with plumped raisins and swirled with ground cinnamon. Made with self-rising flour and a mix of shortening and butter, the dough is soft and wet, requiring only gentle mixing and minimal kneading. The biscuits have a tender crumb with a cinnamon-flavored swirl and juicy raisins throughout. A sweet glaze made of confectioners sugar, milk, corn syrup, and vanilla is drizzled on top after baking, adding a shiny finish and extra sweetness. These biscuits make a comforting breakfast or snack.
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
Nutrition Facts
Serving: 24 biscuits
Amount Per Serving
Calories 174
% 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.