Glazed Raisin-Cinnamon Biscuits

Years ago a fast food establishment began to sell these biscuits. Eventually I discovered a Bisquick® version that is fast and easy—warm, sweet biscuits are ready in no time and the kitchen smells like a bakery! 

Haven’t made them in awhile but today was the day for . . .

Glazed Raisin-Cinnamon Biscuits    Make eight 2 1/2" sized sweet biscuits

2 1/2 cups Bisquick® or Homemade Baking Mix (I use the homemade version)

1/2 cup raisins 

2/3 cup milk

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

1. Preheat oven to 450°.
2. Mix all ingredients until dough forms; beat 20 strokes.
   
    
3. Turn onto a board that has been well dusted with extra baking mix. Gently roll to coat; shape into a ball.
   
4. Knead 10 times.
5. Roll 1/2" thick. Cut with 2 1/2” cutter dipped in baking mix.
6. Bake on greased or sprayed cookie sheet until golden borwn, 8 to 10 minutes.
7. Spread with Vanilla Glaze while warm.

Vanilla Glaze: Beat 2/3 cup powdered sugar, 1 tablespoon warm water and 1/4 teaspoon vanilla until smooth. (I added a couple of teaspoons softened butter, too).

Recipe without photos . . .

Glazed Raisin-Cinnamon Biscuits    Make eight 2 1/2" sized sweet biscuits

2 1/2 cups Bisquick® or Homemade Baking Mix (I use the homemade version)

1/2 cup raisins 

2/3 cup milk

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

1. Preheat oven to 450°.
2. Mix all ingredients until dough forms; beat 20 strokes 
3. Turn onto a board that has been well dusted with extra baking mix. Gently roll to coat; shape into a ball.
4. Knead 10 times.
5. Roll 1/2" thick. Cut with 2 1/2” cutter dipped in baking mix.
6. Bake on greased or sprayed cookie sheet until golden borwn, 8 to 10 minutes.
7. Spread with Vanilla Glaze while warm.

Vanilla Glaze: Beat 2/3 cup powdered sugar, 1 tablespoon warm water and 1/4 teaspoon vanilla until smooth. (I added a couple of teaspoons softened butter, too).