Iced Cinnamon Biscuits Recipe
Iced Cinnamon Biscuits Recipe photo by Taste of Home
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Iced Cinnamon Biscuits Recipe

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In Grand Valley, Ontario, Wendy Masters serves these biscuits oven-fresh for breakfast or brunch. "They are wonderfully light and have an appealing cinnamon flavor," she says. "The plump raisins and simple icing add the right touch of sweetness."
Featured In: Biscuits
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/3 cup shortening
  • 1/2 cup raisins
  • 3/4 cup buttermilk
  • ICING:
  • 1/3 cup confectioners' sugar
  • 1 to 2 teaspoons milk

Nutritional Facts

1 each: 179 calories, 6g fat (1g saturated fat), 1mg cholesterol, 340mg sodium, 29g carbohydrate (12g sugars, 1g fiber), 3g protein.


  1. In a bowl, combine the first six ingredients; cut in shortening until mixture resembles coarse crumbs. Stir in raisins. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead 4-5 times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place with sides barely touching on a greased baking sheet. Bake at 425° for 12-17 minutes or until golden brown. Combine the icing ingredients; drizzle over biscuits. Serve warm. Yield: about 1 dozen.
Originally published as Iced Cinnamon Biscuits in Quick Cooking July/August 1998, p49

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