Iced Cinnamon Raisin Biscuits

Iced Cinnamon Raisin Biscuits

2
Karen Zastrow 0

"A quick and easy breakfast item reminiscent of a famous fast-food version."
Saved
Save
I Made it Rate it Share Print

Ingredients

25 m servings 165 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. 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.
  3. Bake in the preheated oven until lightly browned, 8 to 10 minutes.
  4. Stir confectioners' sugar, water, and vanilla extract together until glaze is smooth; drizzle over warm biscuits.

Reviews

2

It was the previous reviewer’s mouthwatering photo of these biscuits that prompted me to get myself right into the kitchen this morning to make them. It took me two tries. The first time, they...

Yes, these certainly were easy enough to make. Unfortunately, I found them dry and rather tough after only 7 minutes baking, unlike a moist biscuit. If I were to make again, I'd also add a litt...