CINNAMON RAISIN BISCUITS
Tender and sweet cinnamon raisin biscuits full of plump raisins and topped with a creamy vanilla glaze.
Provided by Amy D
Categories Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- Soak ½ cup of raisins in 1 cup hot water for 20 minutes while you let the oven preheat to 400 degrees. Drain off the water and squeeze out any excess. Discard water.
- In a medium sized mixing bowl, combine the flour, baking powder, salt, sugar and cinnamon. Add the raisins and the cream, stirring the biscuit dough until it's just combined
- Lightly flour the counter and turn the biscuit dough out. Pat the dough down to a 1 inch thickness. Using a floured biscuit cutter, cut into biscuits and place side by side in a 9x13 inch baking pan. Take any remaining scraps and gently press them together. Pat down again and cut remaining biscuits taking care not to overwork the dough.
- Bake for 14-16 minutes at 400 degrees or until the tops of the biscuits are golden brown. Remove to a wire rack to cool.
- While the biscuits are cooling, whisk together the powdered sugar, vanilla and cream until smooth. Spoon the glaze over the tops of the biscuits and serve.
Nutrition Facts : ServingSize 12 Servings
GLAZED RAISIN-CINNAMON BISCUITS
From Betty's Soul Food Collection... Mmm! Bake up a wonderful aroma and taste with sweet and cinnamony biscuits.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 170, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Biscuit, Sodium 310 mg, Sugar 15 g, TransFat 1/2 g
BETTER THAN HARDEE'S CINNAMON RAISIN BISCUITS RECIPE
Try my Better Than Hardee's Cinnamon Raisin Biscuits for soft, buttery, flaky biscuits full of sweet, plump raisins, cinnamon sugar, and topped with a delicious vanilla glaze. These homemade cinnamon raisin biscuits are so easy and so good!
Provided by Kindly Unspoken
Categories Breakfast
Time 30m
Number Of Ingredients 9
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!
CINNAMON RAISIN BISCUITS
My husband, children, in-laws and grandchildren really enjoy these biscuits! They're especially good for breakfast, but can be served at any meal.
Provided by Taste of Home
Time 35m
Yield 10 biscuits.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 257 calories, Fat 11g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 248mg sodium, Carbohydrate 37g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
ICED CINNAMON RAISIN BISCUITS
A quick and easy breakfast item reminiscent of a famous fast-food version.
Provided by Karen Zastrow
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 30.7 g, Cholesterol 1.1 mg, Fat 4.1 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 321.3 mg, Sugar 14.1 g
GLAZED CINNAMON DROP BISCUITS
These fluffy cinnamon biscuits are easy and delicious! Have them for breakfast, a snack, or even dessert. The little bits of cinnamon butter give these a burst of cinnamon flavor throughout the biscuit. The biscuit itself is not overly sweet so the glaze sweetens things up. Make sure to double glaze them... it really makes the...
Provided by Paula Collier
Categories Other Desserts
Time 35m
Number Of Ingredients 13
Steps:
- 1. First, make the cinnamon butter. It will have the consistency of wet sand (if not, add a bit more sugar). Put into a Ziploc bag and refrigerate until very firm (at least 2 hours).
- 2. Break into clumps while in the bag to the size you prefer. I've found about M&M size is the best. There will be extra, so keep in the fridge for use next time!
- 3. In a large bowl, add the baking mix, cinnamon, sugar, and egg to make the biscuit mixture. Mix together.
- 4. Once smooth, add at least 4 heaping tablespoons of cinnamon butter crumbles on top of dough. Gently fold in as not to break up too many of the clumps. Some of the mix looks like sand and that's ok! Don't overmix.
- 5. Drop heaping spoonfuls onto greased cookie sheet or baking stone. (I use tablespoons from my silverware drawer). Keep them about 2-3 inches apart...they should be a little bit bigger than golf ball size.
- 6. Bake in a 400-degree oven for 12-15 minutes, until lightly browned and firm to touch in the center.
- 7. To make the glaze, combine the powdered sugar, vanilla extract, and milk until smooth.
- 8. Let stand on cookie sheet about 10 minutes and spoon on the glaze.
- 9. Go back in another 5 minutes and add another bunch of glaze.
- 10. I sometimes prefer to use cream cheese ready-made frosting from a can. Just put some into a Ziploc bag (like a decorating bag, snip off the corner) and drizzle on biscuits. Enjoy!
CINNAMON-RAISIN BISCUITS
If you are looking for a cinnamon-raisin biscuit that tastes like the pros, you have to try these amazing biscuits baked in an iron skillet. I've tried many other recipes but they didn't come close. I came up with this recipe myself and I must say there pretty darn close to the pros.
Provided by Teresa
Categories Bread Quick Bread Recipes Biscuits
Time 20m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 36.9 g, Cholesterol 1.7 mg, Fat 13.7 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 3.4 g, Sodium 312.1 mg, Sugar 20.5 g
HARDEE'S CINNAMON RAISIN BISCUITS
When I lived in the mid-west, I use to get these biscuits as a morning breakfast on occasion....well, on more occasions than I should have. I loved the warm tender biscuits with cinnamon swirlled in it and the sweet icing melting down. Having moved to California 12 years ago, I have really missed these as there are no Hardee's out here. I've found a copy cat recipe for it and I'm on cloud 9!! The person who posted this on another site said she use to work at Hardee's so this is the real-deal ! I can't wait to make these for my husband and kids!
Provided by Pam-I-Am
Categories Breads
Time 35m
Yield 24 serving(s)
Number Of Ingredients 9
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.
GLAZED CINNAMON-RAISIN DROP BISCUITS
These sweet biscuits, loaded with cinnamon-raisin goodness, are great for breakfast or with afternoon tea.
Provided by Betty Crocker Kitchens
Categories Afternoon Tea
Time 25m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 220, Carbohydrate 42 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 490 mg
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