Iced Cinnamon Biscuits
Sweet and spicy cinnamon biscuits with raisins, perfect for breakfast or snack. Fluffy, flavorful, and ideal for sharing with family and friends.
Ingredients
Instructions
- In a bowl, combine all-purpose flour, sugar, baking powder, salt, ground cinnamon, and baking soda.
- Cut in shortening until mixture resembles coarse crumbs.
- Stir in raisins.
- Add buttermilk and stir just until moistened.
- Turn onto a lightly floured surface and knead 4 to 5 times.
- Roll into 1/2 inch thickness and cut with a 2-1/2 inch biscuit cutter.
- Place biscuits with sides barely touching on a greased baking sheet.
- Bake at 425°F (220°C) for 12-17 minutes or until golden brown.
Tips & Substitutions
For fluffier biscuits, ensure not to over-knead the dough; just enough to bring it together is key. If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Adding a touch of nutmeg can elevate the cinnamon flavor, making them even more delightful. Consider glazing with White Fudge Frosting for an extra sweet touch.
Serving Suggestions
Serve these iced cinnamon biscuits warm with a drizzle of icing or alongside a cup of coffee or tea for a delightful breakfast or snack. They pair beautifully with American recipes like fruit preserves or honey. For a complete meal, consider serving them with scrambled eggs or a side of yogurt for a balanced brunch.
Storage & Reheating
Store leftover iced cinnamon biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Iced Cinnamon Biscuits contains roughly 138 calories, with 4g protein, 30g carbohydrates, and 3g fat. It is an excellent source of dietary fiber (44% of the Daily Value) and calcium (33% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1347mg per serving (59% of the Daily Value).
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 all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the biscuits may turn out denser. To maintain a lighter texture, consider using a combination of whole wheat and all-purpose flour, or adding a bit more buttermilk to the dough.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. This will add a richer flavor to the biscuits. Just ensure that the butter or oil is at room temperature to mix well with the dry ingredients.
How do I know when the biscuits are done baking?
Biscuits are done when they turn golden brown on the top and bottom. You can also gently tap the top; if it sounds hollow, they are likely finished. Keep an eye on them during the last few minutes of baking to prevent over-browning.
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).