Cinnamon Raisin Biscuits Recipes

Steps:

• In a large bowl, combine flour, baking powder, sugar, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and raisins; stir just until combined. , Turn dough onto a floured surface. Knead just until smooth, about 2 minutes. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter; place on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden. , Meanwhile, combine icing ingredients. Drizzle over warm biscuits.

Steps:

• Heat oven to 450°F. In medium bowl, stir all biscuit ingredients just until soft dough forms.
• Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter dipped in Bisquick mix. On ungreased cookie sheet, place biscuits 2 inches inches apart.
• Bake 8 to 10 minutes or until golden brown. While biscuits are baking, in small bowl, beat all glaze ingredients with spoon until smooth. Spread glaze over warm biscuits.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk baking mix, white sugar, and cinnamon together in a bowl; stir in milk until dough is just combined. Fold raisins into dough. Knead dough about 10 times and roll out to 1/2-inch thickness. Cut round biscuits using a biscuit cutter or cookie cutter; arrange on a baking sheet.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes.
• Stir confectioners' sugar, water, and vanilla extract together until glaze is smooth; drizzle over warm biscuits.

Steps:

• Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
• Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
• Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.

Steps:

• Preheat oven to 425°F.
• Stir all ingredients until soft dough forms.
• Drop by spoonfuls onto ungreased cookie sheet.
• Sprinkle with additional sugar, if desired.
• Bake 10 to 12 minutes or until golden.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Add oil to a skillet and place in the oven to heat.
• Combine baking mix, sugar, cinnamon, and raisins in a medium-sized bowl and mix well. Cut in shortening using a fork until crumbly. Add milk until a soft dough form and mixture pulls away from the sides of the bowl.
• Knead dough on a floured surface until no longer sticky. Press dough out using fingers to 1/2-inch thick. Use a 2 1/2-inch round cutter to cut out about 10 biscuits.
• Remove skillet from the oven and place biscuits in the hot oil with sides touching.
• Bake in the preheated oven until golden brown, about 10 minutes.
• While biscuits bake, mix confectioners' sugar and milk together in a bowl. Frost biscuits while still warm and serve.

Steps:

• Mix flour, baking powder, salt, baking soda and sugar.
• Blend in shortening with a fork until mixture is fine.
• Add milk and stir until just mixed. Only add enough milk to form dough. Add raisins and mix.
• Add cinnamon and mix until swirled through batter. Do not mix batter any more than you have to.
• Scrape batter onto well-floured surface. Flour top and pat down with hands until 1/2-inch thick.
• Cut with 2-inch cutter and place on greased baking pan.
• Bake at 400°F for 10-15 minutes until golden brown.
• Frost with powdered sugar glaze icing.

Steps:

• Heat oven to 425°F.
• Stir all ingredients in medium bowl until soft dough forms. Drop by 9 spoonfuls onto ungreased cookie sheet. Sprinkle with additional sugar, if desired.
• Bake 10 to 12 minutes or until golden brown.