Iced Raisin Biscuits Recipe

5 1 3
Iced Raisin Biscuits Recipe
Iced Raisin Biscuits Recipe photo by Taste of Home
Publisher Photo

Iced Raisin Biscuits Recipe

Read Reviews
5 1 3
Publisher Photo
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
Featured In: Biscuits
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 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
  • ICING:
  • 1/2 cup confectioners' sugar
  • 1/8 teaspoon rum extract
  • 2-1/4 teaspoons 2% milk

Directions

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

Nutritional Facts

1 each: 239 calories, 10g fat (6g saturated fat), 25mg cholesterol, 310mg sodium, 35g carbohydrate (14g sugars, 1g fiber), 3g protein.

  • 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
  • ICING:
  • 1/2 cup confectioners' sugar
  • 1/8 teaspoon rum extract
  • 2-1/4 teaspoons 2% milk
  1. 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.
  2. 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.
  3. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden brown.
  4. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forIced Raisin Biscuits

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
CountryCook57 User ID: 3834047 175259
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!!!"

Loading Image