Perfect for breakfast. Perfect for brunch. Perfect anytime! What could be nicer than a biscuit with a touch of sweetness?
Preheat oven to 450ºF.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. Cut in vegetable shortening using a pastry blender or a fork until mixture is crumbly. Stir in raisins and buttermilk, stirring until dry ingredients are moistened.
Turn dough out onto a lightly floured surface and knead 3 or 4 times. Roll dough to about ¾ inch thickness and cut with a 3-inch biscuit cutter or a mini biscuit cutter. Place on a parchment paper-lined baking sheet. Make sure not to twist the biscuits as you cut them. Just push down and then lift the biscuit up.
Bake for about 12 minutes for 3-inch biscuits and for about 6-8 minutes for mini biscuits.
Now for the glaze. Combine powdered sugar, milk, vegetable oil and cinnamon in a small bowl. Stir until completely mixed. Drizzle over hot biscuits or dip the tops of the biscuits in the glaze. I like to double dip mine for a nice thick glaze on top!
Cook’s notes: I found that these were tastiest when served warm. The glaze does harden up to a nice finish when it cools. Just pop these in the microwave for about 5 seconds to warm them up and serve!
Original recipe modified from Taste of South magazine, Winter 2006.
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I made these little biscuits this morning trying to get over the two batches of bread I made on Wednesday that were a total flop (WHY??? I have been baking bread for years with no rising issues)….Redemption tasted so SWEET!!!
Prep: Cook:
Serves: 14 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
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The Country Cook on 2.14.2011
Bettylou – so funny that you mentioned the restaurant biscuits. That is what inspired these! If you like, you can read my blog post entry (just click on related blog post above).
I have never heard of Six Week Muffins but I think you should DEFINITELY post that recipe on tasty kitchen!! So nice to meet you!
bettylou on 2.14.2011
These sound very good. Hardee’s (fast food) restaurant has a Cinnamon N Raisin biscuit that is SO good. This recipe seems very similar. Do you happen to know if your recipe is anything like the Hardee’s biscuit? I do plan to make your recipe the next time I have overnight guests. Thanks for the recipe. Have you ever tried a recipe called “Six weeks Muffins”? The batter will keep in the frig for 6 weeks, baking muffins as you need them? They have a box of raisin bran cereal in them, a quart of buttermilk, etc., in them. They’re very good! (I have never posted a recipe on Tasty Kitchen and don’t know whether a version of this has ever been posted – or not.)