Irresistible Cinnamon Raisin Biscuits easy, do-it-yourself fluffy biscuits, studded with plump raisins and are coated in candy cinnamon glaze!
A DELICIOUSLY SWEET BISCUIT RECIPE
My complete household completely adores cinnamon raisin biscuits. We used to have the ability to get them from a restaurant close to us, however for some motive, they stopped making them. So I used to be decided to make them at dwelling. What I believed was so totally different about their model was they put cinnamon within the glaze, not simply the biscuits. This actually takes these biscuits to the following stage! The created from scratch biscuits have the right texture. Candy biscuits may be loved for breakfast, brunch and even dessert!
FREQUENTLY ASKED QUESTIONS:
In case you want a plain white icing, you possibly can go away the cinnamon out of the icing. I don’t thoughts the marginally totally different coloration and I believe it actually provides such a fantastic taste to the biscuits.
Normally this occurs should you didn’t lower your biscuit dough appropriately. When making good biscuits, don’t twist the biscuit cutter, simply push down and pull up. In case you twist it seals off the sides of the dough and it gained’t rise as excessive.
Biscuits may be baked in spherical baking pans nearer along with the edges touching if wanted. When the edges of the biscuits contact one another it leaves the dough much less room to develop out and also you’ll have softer edges in your biscuits.
BUTTERMILK! That’s the key to a superb tender biscuit. The acidity from the buttermilk helps break down the gluten and provides your biscuit that fluffy and tender inside that you’ve got been dreaming of. If you need to substitute the buttermilk for one of many different concepts I share under within the ingredient part, simply do not forget that you’ll be sacrificing texture and taste.
Measuring flour appropriately may be the distinction between a superb biscuit and a foul one. The primary mistake folks make when making biscuits is measuring an excessive amount of flour. Lots of people are measuring the flour straight from the flour bag which is assured to provide you an excessive amount of flour within the biscuits. However most of us don’t have kitchen scales so what’s the easiest way to do it once you don’t have one?
I want the dip and scoop methodology. Pour the flour right into a bowl, stir it up with a fork then take your measuring cup and dip it in (don’t pack the flour) after which take the flat finish of a knife and scoop off the surplus.
This may make sure you don’t measure out an excessive amount of flour which provides you with dry biscuits. In case you assume the batter appears a bit dry, you possibly can add a bit extra liquid till it will get to a greater consistency.
I believe lots of people are afraid to make biscuits however most common biscuit makers know you can mess around with the batter. Add a bit extra liquid (somewhat at a time) till it will get to a superb consistency that makes it simpler to roll out. You may add or take away the quantity of sugar or cinnamon to your liking
I discovered that these have been tastiest when served heat. The glaze does harden as much as a pleasant end when it cools. Simply pop these within the microwave for about 5 seconds to heat them up and serve once more. They’re scrumptious room temperature too so it truly is a matter of desire.
Biscuits must be saved in an hermetic container for as much as 3 days. Freeze leftovers and retailer in a freezer protected container or bag for as much as 2 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- all-purpose flour – please see the FAQ’s above on learn how to correctly measure flour so that you don’t get dry biscuits.
- sugar – you possibly can alter the quantity of sugar to your desire and you should use sugar substitutes as properly.
- baking powder and baking powder – ensure that your baking powder and baking soda are recent. I do know a number of us can hold it in our pantries and neglect that it has been in there some time. If it isn’t lively then your biscuits is not going to rise and be mushy.
- floor cinnamon – I believe with cinnamon raisin biscuits, you must actually be capable of style the cinnamon. It shouldn’t be an afterthought. So I’m beneficiant with the cinnamon within the dough and the glaze. I believe that is what makes these biscuits style higher than any others on the market. You may alter to your liking although.
- vegetable shortening (Crisco)– you would use butter if in a pinch, however Crisco offers the most effective taste and texture – belief me on this. If it was adequate on your Grannies then it’s adequate for me. It makes the very best biscuits!
- raisins – some people wish to plump up their raisins for biscuits. To do that, simply pop the raisins right into a bowl of heat water for a couple of minutes.
- buttermilk– you possibly can swap this out for heavy cream if wanted. I suppose you would additionally use powdered buttermilk. However, you’ll have so as to add the equal of liquid to the biscuit batter.
- oil – sure, we do put oil within the glaze. That is completely non-compulsory. It simply offers that glaze a very nice sheen to it however you possibly can skip it should you want. You might want so as to add a tad bit extra milk.
HOW TO MAKE CINNAMON RAISIN BISCUITS:
Preheat oven to 400F levels. Line a big baking sheet with parchment paper. In a big bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt. Lower in vegetable shortening utilizing a pastry blender or a fork till combination is crumbly. Stir in raisins and buttermilk, stirring till dry elements are moistened. In case your dough appears a bit too dry, simply add a splash of buttermilk till you get a superb consistency to have the ability to roll it out. It shouldn’t be tremendous moist although.
Flip dough out onto a calmly floured floor. Roll dough to about ¾ inch thickness. Lower dough with a 3-inch biscuit cutter or a mini biscuit cutter, and place on baking sheet. Be sure that to not twist the biscuit cutter as you narrow them. Simply push down after which elevate the biscuit cutter up. The biscuits gained’t rise should you twist. It principally seals the sides and the biscuit can not rise correctly.
Bake for about 10-Quarter-hour for 3-inch biscuits and for about 6-8 minutes for mini biscuits. Please word: cinnamon raisin biscuits will naturally look darker than common biscuits due to the cinnamon in them. They don’t seem to be burnt.
Now for the glaze, mix powdered sugar, milk, vegetable oil and cinnamon in a small bowl. Stir till fully blended. Drizzle over scorching biscuits or dip the tops of the biscuits within the glaze. After dipping all tops of the biscuits, I’ll go round a second time to provide them a pleasant thick coating.
Additionally, I actually beloved the addition of the cinnamon within the glaze however should you assume that might be an excessive amount of cinnamon flavoring for you then simply go away it out. Serve and luxuriate in your from scratch Cinnamon Raisin Biscuits!
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Initially printed: February 2011
Up to date photographs and republished: March 2024
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Preheat oven to 400F levels. Line a big baking sheet with parchment paper.
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In a big bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt.
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Lower in vegetable shortening utilizing a pastry blender or a fork till combination is crumbly.
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Stir in raisins and buttermilk, stirring till dry elements are moistened. Word: if combination appears too dry (it isn’t sticking collectively in a ball) add somewhat bit extra buttermilk till the dough begins to carry collectively and never be so crumbly.
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Roll dough to about ¾ inch thickness on a calmly floured floor and lower with a 3-inch biscuit cutter or a mini biscuit cutter. Be sure that to not twist the biscuits as you narrow them. Simply push down after which elevate the biscuit up. That is the important thing to get these biscuits to rise excessive.
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Place biscuits just a few inches aside on the parchment paper lined baking sheet.
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Bake for about 10-Quarter-hour for 3-inch biscuits and for about 6-8 minutes for mini biscuits. NOTE: these biscuits will look darker as a result of there’s cinnamon in them. Don’t fret, they don’t seem to be burnt.
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To make the glaze:, mix powdered sugar, milk, vegetable oil and cinnamon in a small bowl. Stir till fully blended.
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Drizzle over scorching biscuits or dip the tops of all of the biscuits within the glaze. I wish to go round and dig them a second time for a pleasant thick glaze on prime!
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Then take pleasure in!
- Please check with my FAQ’s (Continuously Requested Questions) and ingredient record above for different substitutions or for the solutions to the most typical questions.
- For softer edged biscuits, bake them in spherical baking pans with the edges touching.
- The oil within the glaze simply offers in a pleasant sheen. It’s non-compulsory.
Energy: 519kcal | Carbohydrates: 90g | Protein: 6g | Fats: 15g | Sodium: 250mg | Fiber: 2g | Sugar: 43g
“The Nation Cook dinner” just isn’t a dietician or nutritionist, and any dietary info shared is an estimate. If calorie rely and different dietary values are vital to you, we advocate operating the elements by whichever on-line dietary calculator you like. Energy and different dietary values can range fairly a bit relying on which manufacturers have been used.
