Glazed Cinnamon Raisin Drop Biscuits Recipes

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.

BETTER THAN HARDEE'S CINNAMON RAISIN BISCUITS RECIPE

Steps:

• Place butter, mixing bowl, and biscuit cutter in freezer, and place raisins in hot water to soak for 15 minutes before starting.
• Once 15 minutes have passed, drain raisins, pat dry, and set aside.
• Preheat oven to 400 degrees F and spray a 9×13 baking dish with non-stick cooking spray.
• In a large mixing bowl whisk together flour, sugar, and cinnamon until evenly combined.
• Grate frozen butter using box grater and gently stir into flour mixture until evenly combined.
• Next, add in 3/4 cup - 1 cup of buttermilk or milk and stir until just combined, being careful to not overmix the biscuit dough. Add in the pre-soaked raisins that have been drained and patted dry, and stir until evenly combined.
• Turn dough out onto a lightly floured counter and use a rolling pin to roll to 3/4″ thickness.
• To create layers in your biscuits, fold the dough over half-way, push out again, fold over, and repeat 2-3 times.
• Next use a rolling pin and roll the dough smooth back out to 3/4″ thick.
• Use a medium biscuit cutter to cut out 12-14 biscuits. *Tip - Make sure you avoid twisting the biscuit cutter, and instead firmly press down and pull up straight to ensure your biscuits will rise nice and high.
• Place in a greased 9×13 baking dish and bake in the oven for 12-15 minutes or until biscuits are a light golden brown on the tops.
• Remove from oven and place baking dish on a wire cooling rack to cool for 10 minutes before glazing.
• While biscuits are cooling, prepare glaze by combining powdered sugar, vanilla extract, and milk (1 tbsp at a time) in a small bowl and whisking until smooth. *You can add less or more milk depending on the consistency of glaze you want.
• Spoon glaze evenly over biscuits and enjoy!

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:

• 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!

GLAZED CINNAMON-RAISIN DROP BISCUITS

Steps:

• Heat oven to 425°F.
• Stir all ingredients except Vanilla Icing until soft dough forms. Drop dough by 8 spoonfuls onto ungreased cookie sheet.
• Bake 12 to 14 minutes or until golden brown. Spread Vanilla Icing over warm biscuits. Serve warm.