Food recipes
Cinnamon Raisin Biscuits
Cinnamon Raisin Biscuits Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda spices, cinnam...
Cinnamon Raisin Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
salt, table
shortening, vegetable, household, composite
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
spices, cinnamon, ground
Directions:
Preheat oven to 450 degrees F.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
Cut in vegetable shortening using a pastry blender or a fork until mixture is crumbly.
Stir in raisins and buttermilk, stirring until dry ingredients are moistened.
Turn dough out onto a lightly floured surface and knead 3 or 4 times.
Roll dough to about 3/4 inch thickness and cut with a 3-inch biscuit cutter or a mini biscuit cutter.
Place on a parchment paper-lined baking sheet.
Make sure not to twist the biscuits as you cut them.
Just push down and then lift the biscuit up.
Bake for about 12 minutes for 3-inch biscuits and for about 6-8 minutes for mini biscuits.
Now for the glaze.
Combine powdered sugar, milk, vegetable oil and cinnamon in a small bowl.
Stir until completely mixed.
Drizzle over hot biscuits or dip the tops of the biscuits in the glaze.
I like to double dip mine for a nice thick glaze on top!
Cooks notes: I found that these were tastiest when served warm.
The glaze does harden up to a nice finish when it cools.
Just pop these in the microwave for about 5 seconds to warm them up and serve!
Original recipe modified from Taste of South magazine, Winter 2006.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
salt, table
shortening, vegetable, household, composite
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
spices, cinnamon, ground
Directions:
Preheat oven to 450 degrees F.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
Cut in vegetable shortening using a pastry blender or a fork until mixture is crumbly.
Stir in raisins and buttermilk, stirring until dry ingredients are moistened.
Turn dough out onto a lightly floured surface and knead 3 or 4 times.
Roll dough to about 3/4 inch thickness and cut with a 3-inch biscuit cutter or a mini biscuit cutter.
Place on a parchment paper-lined baking sheet.
Make sure not to twist the biscuits as you cut them.
Just push down and then lift the biscuit up.
Bake for about 12 minutes for 3-inch biscuits and for about 6-8 minutes for mini biscuits.
Now for the glaze.
Combine powdered sugar, milk, vegetable oil and cinnamon in a small bowl.
Stir until completely mixed.
Drizzle over hot biscuits or dip the tops of the biscuits in the glaze.
I like to double dip mine for a nice thick glaze on top!
Cooks notes: I found that these were tastiest when served warm.
The glaze does harden up to a nice finish when it cools.
Just pop these in the microwave for about 5 seconds to warm them up and serve!
Original recipe modified from Taste of South magazine, Winter 2006.