Iced Cinnamon Biscuits Recipe

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."
Recommended: Biscuits
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

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

  • 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
  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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