Cinnamon Raisin Biscuits With Icing Food

ICED CINNAMON RAISIN BISCUITS

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.

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.

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.

CINNAMON BISCUITS

Steps:

• Combine flour, baking powder and salt; cut in shortening.
• Add milk and 1 tsp. vanilla; stir with fork just until dough leaves sides of bowl.
• Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
• Brush top with butter (I prefer to use soft butter rather than melted).
• Combine cinnamon and sugar; sprinkle evenly over dough.
• Sprinkle with chopped pecans (or other nuts or raisins) if desired.
• Roll up, starting on long side.
• Cut into 1/2 inch thick rounds.
• Place rounds, with sides just touching, in greased 9" round pan.
• Bake at 425°F for 18-20 minutes or until golden brown.
• Remove from oven and drizzle with glaze, serve warm.
• For glaze: Combine all ingredients and beat until smooth.

CINNAMON RAISIN BISCUITS

Steps:

• Preheat oven to 400*F.
• Lightly spoon flour into dry measuring cup and level off with a knife.
• Combine flour, sugar, baking powder, salt and cinnamon in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
• Add raisins and toss well; stir in the milk, stirring just until moist.
• Sprinkle 1 TBS flour evenly over work surface.
• Turn dough onto floured surface and knead lightly 4 or 5 times.
• Pat out to a 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter.
• Place on a baking sheet sprayed lightly with cooking spray, with sides slightly touching.
• Bake for 13 to 14 minutes or until golden.
• Combine icing sugar and milk and drizzle over hot biscuits.
• Serve immediately.

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!

CINNAMON RAISIN BISCUITS

Steps:

• Place cereal into blender. Add cinnamon and brown sugar and blend.
• for about 3 seconds or until crumbled, but not powdered. Empty into.
• small bowl. Stir in melted butter with fork until mixture is completely.
• softened. Set aside. For biscuit dough, use a 2 quart mixing bowl.
• Stir Bisquick together with sugar and raisins. Put buttermilk, tonic,.
• and vanilla into measuring cup without stirring and pour into Bisquick.
• mixture. Use a fork to mix until all of the liquid is absorbed. Knead.
• in the bowl with hands, dipping into additional Bisquick, to make dough.
• smooth and no longer stick. Break dough up into 4 or 5 portions in the.
• bowl. Sprinkle the flake mixture over the dough and then work it into.
• it with your hands until most of it is evenly distributed throughout.
• Marbleize the dough more than just mix the flake mixture inches Divide.
• into 12 equal parts and shape each into 1/2 inch thick patty, arranging.
• together in 2 Pam sprayed 8 inch round cake pans. Bake at 400F for 20 25.
• minutes or until evenly golden. Remove and top with icing.
• ICING::.
• With an electric mixer beat on high speed, 2 Tbls. melted butter,.
• 1 teas. vanilla, 2 Tbls. sour cream, and 1 1/2 cups powdered sugar.
• until smooth. Place one tablespoon icing on each hot biscuit.
• Allow to melt slightly and then swirl to cover top surface.

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.

CINNAMON COOKIES

Steps:

• Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
• Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
• Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.