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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).

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