Cinnamon Raisin Buttermilk Biscuits Recipes

CINNAMON BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a food processor, process cinnamon chips until coarsely ground. Remove 1/2 of the chips, and continue to process the remaining chips until finely ground.
• In a large bowl, whisk together baking mixes, 1 cup coarsely ground cinnamon chips, and raisins. Make a well in center, add buttermilk, and stir just until dough comes together.
• Turn dough out onto a lightly floured, flat surface. Knead gently for 1 minute. Flatten dough to a 8x10 inch rectangle. Brush with melted butter, and sprinkle with finely ground cinnamon chips. Starting from one long side, roll up the dough. Pinch seams and ends to seal. Slice roll crosswise into 8 equal slices, and arrange in a 9x13 ungreased baking pan.
• Bake 12 minutes, until lightly golden. In a separate bowl, stir confectioners' sugar, 1 tablespoon melted butter, and water until smooth. Drizzle glaze over hot biscuits.

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.

CINNAMON-RAISIN BUTTERMILK BISCUITS

Steps:

• In a bowl, combine the flour, sugar, baking powder and cinnamon; cut in shortening until crumbly. Stir in buttermilk just until moistened. Turn onto a lightly floured surface. Sprinkle raisins over dough; knead 2 or 3 times. Pat to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on an ungreased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Combine glaze ingredients; drizzle over biscuits. Serve warm.

CINNAMON-RAISIN BUTTERMILK BISCUITS

Steps:

• In a bowl, combine the flour, sugar, baking powder and cinnamon; cut in shortening until crumbly. Stir in buttermilk just until moistened. Turn onto a lightly floured surface. Sprinkle raisins over dough; knead 2 or 3 times. Pat to 3/4"-inch thickness. Cut with a floured 2-1/2"-inch biscuit cutter.
• Place on an ungreased baking sheet. Bake at 400 for 12-15 minutes or until golden brown. Combine glaze ingredients; drizzle over biscuits. Serve warm.

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.

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.