Cinnamon Raisin Biscuit Recipe Recipe For Deviled

CINNAMON RAISIN BISCUITS

Steps:

• In a large bowl, combine flour, baking powder, sugar, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and raisins; stir just until combined. , Turn dough onto a floured surface. Knead just until smooth, about 2 minutes. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter; place on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden. , Meanwhile, combine icing ingredients. Drizzle over warm biscuits.

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.

HARDEE'S CINNAMON RAISIN BISCUITS

Steps:

• Mix flour, baking powder, salt, baking soda and sugar.
• Blend in shortening with a fork until mixture is fine.
• Add milk and stir until just mixed. Only add enough milk to form dough. Add raisins and mix.
• Add cinnamon and mix until swirled through batter. Do not mix batter any more than you have to.
• Scrape batter onto well-floured surface. Flour top and pat down with hands until 1/2-inch thick.
• Cut with 2-inch cutter and place on greased baking pan.
• Bake at 400°F for 10-15 minutes until golden brown.
• Frost with powdered sugar glaze icing.

CINNAMON-RAISIN BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Add oil to a skillet and place in the oven to heat.
• Combine baking mix, sugar, cinnamon, and raisins in a medium-sized bowl and mix well. Cut in shortening using a fork until crumbly. Add milk until a soft dough form and mixture pulls away from the sides of the bowl.
• Knead dough on a floured surface until no longer sticky. Press dough out using fingers to 1/2-inch thick. Use a 2 1/2-inch round cutter to cut out about 10 biscuits.
• Remove skillet from the oven and place biscuits in the hot oil with sides touching.
• Bake in the preheated oven until golden brown, about 10 minutes.
• While biscuits bake, mix confectioners' sugar and milk together in a bowl. Frost biscuits while still warm and serve.

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.

CINNAMON RAISIN BISCUITS

Steps:

• Place cereal into blender. Add cinnamon and brown sugar and blend.
• for about 3 seconds or until crumbled, but not powdered. Empty into.
• small bowl. Stir in melted butter with fork until mixture is completely.
• softened. Set aside. For biscuit dough, use a 2 quart mixing bowl.
• Stir Bisquick together with sugar and raisins. Put buttermilk, tonic,.
• and vanilla into measuring cup without stirring and pour into Bisquick.
• mixture. Use a fork to mix until all of the liquid is absorbed. Knead.
• in the bowl with hands, dipping into additional Bisquick, to make dough.
• smooth and no longer stick. Break dough up into 4 or 5 portions in the.
• bowl. Sprinkle the flake mixture over the dough and then work it into.
• it with your hands until most of it is evenly distributed throughout.
• Marbleize the dough more than just mix the flake mixture inches Divide.
• into 12 equal parts and shape each into 1/2 inch thick patty, arranging.
• together in 2 Pam sprayed 8 inch round cake pans. Bake at 400F for 20 25.
• minutes or until evenly golden. Remove and top with icing.
• ICING::.
• With an electric mixer beat on high speed, 2 Tbls. melted butter,.
• 1 teas. vanilla, 2 Tbls. sour cream, and 1 1/2 cups powdered sugar.
• until smooth. Place one tablespoon icing on each hot biscuit.
• Allow to melt slightly and then swirl to cover top surface.

CINNAMON RAISIN BISCUITS

Steps:

• Preheat oven to 425F.
• Stir all ingredients together until a soft dough forms.
• Drop by spoonfuls onto an ungreased cookie sheet and sprinkle with additional sugar, if desired.
• Bake for 10-12 minutes or until golden brown.
• Enjoy!

CINNAMON RAISIN BISCUITS

Steps:

• Preheat oven to 400*F.
• Lightly spoon flour into dry measuring cup and level off with a knife.
• Combine flour, sugar, baking powder, salt and cinnamon in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
• Add raisins and toss well; stir in the milk, stirring just until moist.
• Sprinkle 1 TBS flour evenly over work surface.
• Turn dough onto floured surface and knead lightly 4 or 5 times.
• Pat out to a 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter.
• Place on a baking sheet sprayed lightly with cooking spray, with sides slightly touching.
• Bake for 13 to 14 minutes or until golden.
• Combine icing sugar and milk and drizzle over hot biscuits.
• Serve immediately.

CINNAMON-RAISIN BISCOTTI

Steps:

• Preheat oven to 375°F. Lightly grease heavy large baking sheet. Using hand-held electric mixer, beat egg and sugar in medium bowl until very thick and fluffy, about 2 minutes. Beat in brandy and vanilla. Sift flour, baking powder, cinnamon and salt into egg mixture and blend well. Mix in raisins and almonds. Spoon dough onto prepared sheet to form 10- to 11-inch strip. Using moistened fingertips, shape dough into neat 11-inch-long by 2 1/2-inch-wide log.
• Bake until log just begins to brown and feels firm to touch, about 20 minutes. Cool cookie log on sheet 15 minutes. Maintain oven temperature.
• Transfer cookie log to work surface. Using serrated knife, cut crosswise into 1/3-inch-wide slices. Arrange slices on same baking sheet. Bake 10 minutes. Turn slices over. Bake until beginning to color, about 8 minutes longer. Cool cookies completely on baking sheet (cookies will become very crisp). (Can be prepared 1 week ahead. Store in airtight container at room temperature.)