Glazed Raisins Cinnamon Biscuits
Sweet, cinnamon-spiced raisin biscuits with a tender crumb, perfect for breakfast or teatime. Their warm flavors appeal to family and friends alike.
Ingredients
Instructions
- Mix all ingredients until dough forms.
- Beat 20 strokes.
- Turn onto a cloth-covered board well dusted with Bisquick.
- Gently roll to coat.
- Shape into balls and knead 10 times.
- Roll to 1/2-inch thickness.
- Cut with a 2 1/2-inch cutter dipped in oil or baking mix.
- Bake at 450°F on a greased cookie sheet for 8 to 10 minutes.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg along with the cinnamon. If you don’t have Bisquick, you can make a homemade version by mixing flour, baking powder, and salt. For a variation, try adding chopped nuts or using dried cranberries instead of raisins to complement the sweetness. You can also brush the biscuits with melted butter before baking for a golden finish.
Serving Suggestions
Serve these glazed raisins cinnamon biscuits warm, perhaps with a drizzle of honey or maple syrup for added sweetness. They pair beautifully with a steaming cup of tea or coffee. For a delightful brunch, consider serving them alongside American recipes like scrambled eggs or a fresh fruit salad. A side of Colonel's Kentucky Slaw can also complement their sweetness nicely.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate for up to a week. To reheat, place the biscuits in a preheated oven at 350°F for about 5-7 minutes until warm. This will help retain their softness and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Glazed Raisins Cinnamon Biscuits contains roughly 79 calories, with 1g protein, 11g carbohydrates, and 4g fat.
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 other types of milk in this recipe?
Yes, you can substitute the milk with almond milk, soy milk, or any other non-dairy milk. Just ensure that the alternative doesn't have a strong flavor that could overpower the biscuits. Adjust the liquid slightly if the consistency seems too thick or thin.
What if I don’t have a biscuit cutter?
If you don’t have a biscuit cutter, you can easily use a glass or a jar with a smooth edge to cut out the biscuits. Just make sure to dip the edge in flour or oil to prevent sticking. Alternatively, you can also cut the dough into squares or triangles with a knife.
Can I freeze these biscuits?
Absolutely! To freeze, place the shaped but unbaked biscuits on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag. When you're ready to bake, you can bake them directly from frozen, adding a couple of extra minutes to the baking time.
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).