Cinnamon Raisin Biscuits
A few weeks ago one of my friends was telling me about her mom making raisin biscuits. As she was talking my baking senses immediately starting to perk up. I’m not a big fan of raisins, but I do like them on occasion. It’s one of those weird things like people who don’t like tomatoes but love ketchup. I know, crazy.
I kept bugging my friend for her mom’s recipe, but I could never pin her down for a recipe and I was eager to make these raisin biscuits. So what’s a girl to do? I thought I would alter my own biscuit recipe, but then I decided I would try King Arthur Flour’s two ingredient recipe to see if that would be a good base for these biscuits. I’m so glad that I did use this recipe because it yielded the most fluffy biscuits ever! The raisins, cinnamon and vanilla glaze took this simple biscuit recipe over the top! You must try it soon. You won’t be disappointed.
Easy Cinnamon Raisin Biscuits makes 10-12 adapted from King Arthur Flour
1 1/2 cup self rising flour
8 ounces heavy whipping cream
1/2 cup raisins
1/2 tsp cinnamon
1/3 cup powdered sugar
1-2 tsp milk
1/2 tsp vanilla extract
In a small bowl, combine the powered sugar and 1 teaspoon of milk to the sugar. Stir until you get a glaze consistency. Add another teaspoon of milk if needed. Once you get the consistency you want add a 1/2 teaspoon of vanilla and set to the side until the biscuits are ready.
Pre-heat your oven to 450 degrees.
In a medium bowl add your flour and slowly add the heavy whipping cream. Add the cream until you get a dough like consistency. You may use a little less than the 8 ounces of heavy whipping cream so don’t be worried if you have extra cream. Stir in the cinnamon then gently incorporate the raisins into the dough. With an ice cream scoop, drop the biscuits onto a baking sheet covered with parchment paper. Brush the tops of the biscuits with cream, milk or water and bake for 10 minutes or until the centers of the biscuits are done. Remove the biscuits from the oven and drizzle with the vanilla glaze. Serve warm or store in a container for a few days (if they last that long!) Enjoy!
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