Bisquick Cinnamon Biscuits Recipes

BISQUICK CINNAMON RAISIN BISCUITS

Steps:

• Preheat oven to 425°F.
• Stir all ingredients until soft dough forms.
• Drop by spoonfuls onto ungreased cookie sheet.
• Sprinkle with additional sugar, if desired.
• Bake 10 to 12 minutes or until golden.

BISQUICK® CINNAMON ROLLS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a circular baking pan or line with parchment paper.
• Combine baking mix, milk, softened butter, and sugar in a bowl. Mix until a dough forms.
• Transfer dough to a surface floured with baking mix. Knead dough 10 times. Roll dough out using a lightly floured rolling pin until it is 1/4-inch thick.
• Combine sugar, melted butter, and cinnamon in a bowl and mix until dark brown. Spoon filling onto rolled dough, spreading evenly to all edges. Roll dough inward; cut ends off and cut spiral into 12 pieces.
• Place rolls into the prepared circular baking pan so that rolls touch.
• Bake in the preheated oven until golden, 11 to 15 minutes. Let cool for 1 minute before transferring to a plate to cool completely.
• While rolls are cooling, mix confectioners' sugar and milk together in a bowl until smooth. Spoon glaze over cooled cinnamon rolls.

BISQUICK CINNAMON BISCUITS

Steps:

• Pre-heat the oven to 425° F.
• In a small mixing bowl, mix together the sugar and cinnamon.
• In a separate large mixing bowl, add the cinnamon sugar, biscuit mix, and water. Mix everything together well.
• Drop the biscuits onto an un-greased baking sheet, about 1 to 2 inches apart.
• Bake at 425° F for 8 to 11 minutes (oven times may vary), until the biscuits turn golden brown.
• Meanwhile, mix up the icing in a large mixing bowl, combining the softened butter, vanilla extract, powdered sugar, and milk.
• When the biscuits are done, remove them from the oven. While they're still hot, brush on the icing, and let it melt into each biscuit.
• Serve immediately while warm.

BISQUICK CINNAMON BISCUITS

Steps:

• Preheat your oven to 425°F..
• Add the biscuit mix, milk, sugar, and cinnamon to a large bowl. Mix everything together until combined. Don't over-mix.
• Drop the biscuits onto a baking sheet or large skillet about 1 to 2 inches apart. (I had mine in the photos about ½-inch apart and they touched each other when baking. I prefer to have them not touch.)
• Bake at 425° for 12-15 minutes or until the biscuits turn golden brown. The size of your biscuits will determine cooking time. I used a ¼ cup spring release scoop for my biscuits.
• Whisk the sifted powdered sugar, whipping cream, and vanilla extract in a medium mixing bowl.
• When the biscuits are done, remove them from the oven and drizzle the glaze over them while they're still hot. Serve warm and enjoy!

CINNAMON-RAISIN BISCUITS

Steps:

• Heat oven to 425°F.
• Stir all ingredients in medium bowl until soft dough forms. Drop by 9 spoonfuls onto ungreased cookie sheet. Sprinkle with additional sugar, if desired.
• Bake 10 to 12 minutes or until golden brown.

ICED CINNAMON RAISIN BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk baking mix, white sugar, and cinnamon together in a bowl; stir in milk until dough is just combined. Fold raisins into dough. Knead dough about 10 times and roll out to 1/2-inch thickness. Cut round biscuits using a biscuit cutter or cookie cutter; arrange on a baking sheet.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes.
• Stir confectioners' sugar, water, and vanilla extract together until glaze is smooth; drizzle over warm biscuits.

CINNAMON BISCUITS

Steps:

• In a bowl, combine dry ingredients; cut in butter until crumbly. Stir in milk just until moistened. Drop by 1/4 cupfuls onto a greased baking sheet. Brush with melted butter and sprinkle with cinnamon-sugar. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.

GLAZED RAISIN-CINNAMON BISCUITS

Steps:

• Heat oven to 450°F. In medium bowl, stir all biscuit ingredients just until soft dough forms.
• Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter dipped in Bisquick mix. On ungreased cookie sheet, place biscuits 2 inches inches apart.
• Bake 8 to 10 minutes or until golden brown. While biscuits are baking, in small bowl, beat all glaze ingredients with spoon until smooth. Spread glaze over warm biscuits.

LIGHT CINNAMON VANILLA BREAKFAST BISCUITS (EGGLESS)

Steps:

• Preheat oven to 450°F (230°C).
• Combine Bisquick, sugar and cinnamon in a medium bowl.
• Stir in milk and vanilla and mix well.
• Spray a baking sheet lightly with cooking spray (a non-stick baking sheet works best; you don't need cooking spray then) and drop the batter onto it by heaping teaspoons, 1 inch apart.
• Bake for 12 to 15 minutes, or until golden brown.
• Serve warm with a pat of butter or maple syrup.