Whip up a warm, mouthwatering breakfast treat in a snap! Sweet raisins and maple syrup bring out the best in this seasonally-inspired spice blend. —Taste of Home Test Kitchen
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/2 cup cold butter, cubed
- 1/3 cup raisins
- 1/2 cup 2% milk
- 3 tablespoons maple syrup
- 1/2 cup confectioners' sugar
- 1/8 teaspoon rum extract
- 2-1/4 teaspoons 2% milk
- In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Add raisins. In a small bowl, combine milk and syrup; stir into crumb mixture just until moistened.
- Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
- Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden brown.
- Meanwhile, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over warm biscuits. Serve warm. Yield: 10 biscuits.
Originally published as Iced Raisin Biscuits in Simple & Delicious September/October 2008, p60
Reviews for Iced Raisin Biscuits
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
Reviewed Sep. 20, 2010
"These are very very good. I have made them 4 or 5 times. The only problem with them is I tend to eat too many.... Very Yummy!!!"