Glazed Raisin-Cinnamon Biscuits
These glazed raisin-cinnamon biscuits offer a delightful combination of sweet raisins and warm cinnamon, encased in tender, flaky biscuits. Perfect for breakfast or teatime, they appeal to both kids and adults craving a comforting treat with a hint of spice and sweetness.
Ingredients
Instructions
- Mix all ingredients until dough forms, about 20 strokes.
- Turn the dough onto a floured board, shape into a ball, and knead 10 times.
- Roll the dough to 1/2-inch thickness.
- Cut with a 2 1/2-inch cutter.
- Bake on a greased cookie sheet at 450°F for 8 to 10 minutes.
- Spread with Vanilla Glaze while warm.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of regular milk. You can also substitute dried cranberries or currants for the raisins if desired. To prevent the biscuits from sticking, make sure to flour your board well, and avoid over-kneading the dough. If you prefer a less sweet option, reduce the sugar slightly. These biscuits are perfect for breakfast or as a snack.
Serving Suggestions
Serve these glazed raisin-cinnamon biscuits warm for the best flavor. They pair beautifully with butter or Herbed Cream Cheese For Bagels for added richness. For a complete breakfast, consider serving them alongside fresh fruit or yogurt. They also make a delightful afternoon snack with a cup of tea or coffee.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage; wrap each biscuit in plastic wrap and place them in a freezer bag. To reheat, simply place them in a preheated oven at 350°F for about 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Glazed Raisin-Cinnamon Biscuits contains roughly 132 calories, with 2g protein, 26g carbohydrates, and 3g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of dietary fiber.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of baking mix?
Yes, you can substitute whole wheat flour, but you may need to adjust the liquid slightly since whole wheat absorbs more moisture. Start with the same amount of milk and add more if the dough feels too dry.
How can I make these biscuits more flavorful?
To enhance the flavor, consider adding a pinch of nutmeg or a splash of vanilla extract to the dough. You can also mix in chopped nuts or spices to create a custom flavor profile.
What can I use instead of vanilla glaze?
If you don't have vanilla glaze, a simple icing made from powdered sugar and milk can work well. Alternatively, you can dust the biscuits with powdered sugar for a lighter finish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).