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Iced Raisin Biscuits

Name: Iced Raisin Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10 biscuits.
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

1 review

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 15 min.

Makes

10 biscuits

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

Iced Raisin Biscuits Recipe photo by Taste of Home

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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.

Can you freeze Iced Raisin Biscuits?

Cool biscuits. Wrap, unfrosted, in foil and freeze for up to 3 months. To use, thaw at room temperature; warm if desired. Follow directions for icing.

Nutrition Facts

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