Show Subscription Form




Cinnamon-Raisin Buttermilk Biscuits Recipe
Cinnamon-Raisin Buttermilk Biscuits Recipe photo by Taste of Home

Cinnamon-Raisin Buttermilk Biscuits Recipe

Publisher Photo
“I modeled this recipe after a favorite restaurant treat,” explains Myrna Itterman from Aberdeen, South Dakota. “They're excellent at brunch with a steaming cup of tea or coffee.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup butter-flavored shortening
  • 1/3 cup buttermilk
  • 1/4 cup golden raisins
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract

Nutritional Facts

1 biscuit equals 370 calories, 17 g fat (4 g saturated fat), 1 mg cholesterol, 225 mg sodium, 51 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a bowl, combine the flour, sugar, baking powder and cinnamon; cut in shortening until crumbly. Stir in buttermilk just until moistened. Turn onto a lightly floured surface. Sprinkle raisins over dough; knead 2 or 3 times. Pat to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter.
  2. Place on an ungreased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Combine glaze ingredients; drizzle over biscuits. Serve warm. Yield: 4 biscuits.
Originally published as Cinnamon-Raisin Buttermilk Biscuits in Cooking for 2 Fall 2005, p9

Nutritional Facts

1 biscuit equals 370 calories, 17 g fat (4 g saturated fat), 1 mg cholesterol, 225 mg sodium, 51 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Cinnamon-Raisin Buttermilk Biscuits

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 20, 2010

"I haven't made these YET but can anyone tell me if you can use sour milk in place of the buttermilk?"

MY REVIEW
Reviewed Nov. 19, 2009

"My batch came out a bit dry... I think I had too much flour on my surface when kneading. Great flavor though- will definitely try this recipe again."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT