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Cinnamon Raisin Biscuits

SUBMITTED BY: June Mullins

"My husband, children, in-laws and grandchildren really enjoy these biscuits! They're especially good for breakfast, but can be served at any meal."
PREP TIME  20 Min
COOK TIME  15 Min
READY IN  35 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 2/3 cup milk
  • 1/3 cup raisins
  • ICING:
  • 1 cup confectioners' sugar
  • 1 1/2 tablespoons milk
  • 1/2 teaspoon vanilla extract

DIRECTIONS

  1. 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 only 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 cutter; place on an ungreased baking sheet. Bake at 450 degrees F for 12-15 minutes or until golden.
  2. Meanwhile, combine the icing ingredients. Drizzle over warm biscuits.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2007 by Michelle
Very yummy right out of the oven, frosted, while they are warm. I added a bit more cinnamon and raisens.

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2007 by greatcook`n
This is a great recipe. i loved it. and im surley makin it in the future! =]

1 user found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2008 by Cathalain
The first thing that I noticed about this recipe is that the dough, after mixing all together, was too "pasty" to knead properly with hands and/or fingers. I attempted and just got a sticky mess, so I decided to take a shortcut and do this "drop cookie style", right on the sheet (I did pregrease it, since the 'kneading' instructions were off - once the results go 180 on me, I'll do it "my way", heh). I added much more cinnamon and raisins than were called for, as well as a little more sugar (I didn't do this with the glaze, I don't like my biscuits frosted), and substituted straight margarine for the shortening (which is more or less the same thing anyway). They're not too bad, certainly an interesting experiment. I'll probably make them again.

0 users found this review helpful


 
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