Homemade Cinnamon Raisin Biscuits 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.

HOMEMADE CINNAMON RAISIN BISCUITS

Steps:

• 1. Preheat oven to 450 degrees. Butter biscuit pan(s) and set aside. You will need a pan big enough to accomadate 20 biscuits. Combine the first 5 ingredients. Cut in the Crisco shortening till the mixture looks crumbly.
• 2. Add the eggs and milk and mix well. Then fold in the raisins and cinnamon just till they are distributed through the dough. Don't over mix.
• 3. Turn out onto a floured surface and knead a few times. It isn't necessary to knead a lot. Gently pat out the dough to 1" thickness. Cut out with a 2 1/2 inch biscuit cutter or just use a knife and cut dough into 2 to 2 1/2 inch squares. Place the biscuits, touching each other, in the pre-greased pan(s).
• 4. Melt the butter in a small glass bowl and using a pastry brush, liberally brush each biscuit top with the butter. If any is left just pour it over the top. Bake at 450 degrees for 22 to 25 minutes. When done remove from oven and let cool for about 10 minutes. Then using the pastry brush, brush the glaze liberally on top of each biscuit. Again, if any is left just pour it on top of the biscuits as you can't have too much glaze. These are great warmed up slightly in the microwave as leftovers. Enjoy.

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-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.

CINNAMON RAISIN BISCUITS (HARDEES CLONE)

Steps:

• Mix bisquick, buttermilk, raisins, cinnamon and sugar until dough forms. Turn onto a floured board and knead 1-2 minutes.
• Roll about 1/2" thick then cut into round biscuits. Brush tops with melted butter.
• Bake 8-10 minutes at 400* or until lightly browned (I'm guessing at the temperature!). Drizzle with powdered sugar glaze and enjoy!

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 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.

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.