Cinnamon Swirl Raisin Biscuits Food

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.

CINNAMON SWIRL RAISIN BISCUITS

Steps:

• Preheat oven to 375°F. Butter a metal non-stick 9 x 9 baking pan.
• Cover raisins with boiling water and let stand for 10 minutes to soften, then drain.
• Meanwhile, sift together dry ingredients in a medium size mixing bowl, using a whisk, Using a pastry blender or a food processor, cut in butter until it resembles peas. (Add to a mixing bowl, if using food processor.)
• To the mix add buttermilk and raisins. Stir until fully combined. The dough will be sticky.
• Turn dough out onto a lightly floured non stick surface. (Use baking mix)
• Gently knead the dough coating with Bisquick just until not sticky.
• Pat the dough into a round even height and width, then divide the dough in half, then into 4 equal pieces. [Tip: Use just enough dry biscuit mix and avoid incorporating too much or the biscuits will be dry]
• To make the swirl: In a small bowl, mix together the cinnamon, butter, sugar and bisquick until fully blended.
• Gently, press 1/4 of the dough into the pan, then spread with 1/4 of the cinnamon swirl mixture. Repeat with each dough layer, pressing the edges of the dough together. Use floured hands, if needed. End with the cinnamon mixture.
• Use a sharp knife and score the biscuits into 16 portions. Place into the preheated oven.
• Bake for 40-50 minutes or until a toothpick inserted into the center comes back clean. Check at 25 minutes and place aluminum foil on top to prevent over browning.
• Let stand for 5 minutes while you make glaze. Mix together powdered sugar, cream and vanilla, then drizzle on top.
• Cut apart and serve.

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.

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:

• 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.

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.