Best 9 Homemade Cinnamon Raisin Biscuits Recipes

BISQUICK CINNAMON RAISIN BISCUITS

Steps:

• Preheat oven to 425°F.
• Stir all ingredients until soft dough forms.
• Drop by spoonfuls onto ungreased cookie sheet.
• Sprinkle with additional sugar, if desired.
• Bake 10 to 12 minutes or until golden.

CINNAMON RAISIN BISCUITS

Steps:

• Soak ½ cup of raisins in 1 cup hot water for 20 minutes while you let the oven preheat to 400 degrees. Drain off the water and squeeze out any excess. Discard water.
• In a medium sized mixing bowl, combine the flour, baking powder, salt, sugar and cinnamon. Add the raisins and the cream, stirring the biscuit dough until it's just combined
• Lightly flour the counter and turn the biscuit dough out. Pat the dough down to a 1 inch thickness. Using a floured biscuit cutter, cut into biscuits and place side by side in a 9x13 inch baking pan. Take any remaining scraps and gently press them together. Pat down again and cut remaining biscuits taking care not to overwork the dough.
• Bake for 14-16 minutes at 400 degrees or until the tops of the biscuits are golden brown. Remove to a wire rack to cool.
• While the biscuits are cooling, whisk together the powdered sugar, vanilla and cream until smooth. Spoon the glaze over the tops of the biscuits and serve.

CINNAMON-RAISIN YOGURT BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Stir white sugar and cinnamon together in a bowl. Combine half the sugar mixture, flour, baking powder, baking soda, and salt together in a separate bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs. Make a well in the center of the crumbly mixture; add yogurt and raisins to the well. Stir just until dough clings together.
• Turn dough onto a lightly floured surface and gently knead 8 to 10 times. Roll dough into 1/2-inch thickness and cut with a 2 1/2-inch biscuit cutter. Arrange biscuits on a baking sheet; sprinkle with remaining sugar mixture.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes.
• Whisk confectioners' sugar and orange juice together in a bowl until icing is smooth; drizzle over warm biscuits.

HARDEE'S CINNAMON RAISIN BISCUITS

Steps:

• Mix flour, baking powder, salt, baking soda and sugar.
• Blend in shortening with a fork until mixture is fine.
• Add milk and stir until just mixed. Only add enough milk to form dough. Add raisins and mix.
• Add cinnamon and mix until swirled through batter. Do not mix batter any more than you have to.
• Scrape batter onto well-floured surface. Flour top and pat down with hands until 1/2-inch thick.
• Cut with 2-inch cutter and place on greased baking pan.
• Bake at 400°F for 10-15 minutes until golden brown.
• Frost with powdered sugar glaze icing.

CINNAMON RAISIN BISCUITS

Steps:

• In a large bowl, combine flour, baking powder, sugar, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and raisins; stir just until combined. , Turn dough onto a floured surface. Knead just until smooth, about 2 minutes. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter; place on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden. , Meanwhile, combine icing ingredients. Drizzle over warm biscuits.

CINNAMON-RAISIN BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Add oil to a skillet and place in the oven to heat.
• Combine baking mix, sugar, cinnamon, and raisins in a medium-sized bowl and mix well. Cut in shortening using a fork until crumbly. Add milk until a soft dough form and mixture pulls away from the sides of the bowl.
• Knead dough on a floured surface until no longer sticky. Press dough out using fingers to 1/2-inch thick. Use a 2 1/2-inch round cutter to cut out about 10 biscuits.
• Remove skillet from the oven and place biscuits in the hot oil with sides touching.
• Bake in the preheated oven until golden brown, about 10 minutes.
• While biscuits bake, mix confectioners' sugar and milk together in a bowl. Frost biscuits while still warm and serve.

CINNAMON RAISIN BISCUITS

Steps:

• Preheat oven to 400°F.
• Place flour, sugar, baking powder, cinnamon, salt, and baking soda in a large mixing bowl. Mix gently.
• Cut in shortening until mixture resembles fine crumbs.
• Add raisins and buttermilk. Stir just until all ingredients are moistened. The batter will be slightly sticky.
• Scrape dough onto a well-floured surface. Knead lightly 6-10 times. Roll dough out to ½-inch thickness. Cut with a 2-inch cutter and place on a baking sheet.
• Bake for 12-17 minutes or until biscuits are golden brown.
• Meanwhile, prepare the glaze by placing the powdered sugar in a medium bowl and adding warm water and vanilla. Mix with a whisk until smooth.
• Brush the tops of the baked biscuits with the glaze. Serve immediately.

CINNAMON RAISIN BISCUITS

Steps:

• Soak raisins. In a small bowl, stir together vanilla and raisins. Let soak until ready to use.
• Prep oven and pan. Preheat your oven to 450f. Line a cookie sheet with parchment paper or silicone baking mat. Or use a round cake pan (lightly grease). You can also bake in a cast iron pan.
• Combine dry ingredients. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
• Cut in butter. Using your fingertips, two knives, or a pastry blender, cut the butter into the dry ingredients until the butter are pea-sized. You should still see visible solid pieces of butter.
• Add raisins. Stir in the soaked raisins and any leftover vanilla extract.
• Add buttermilk. Pour in your cold buttermilk and stir to combine. It will form a shaggy, sticky dough.
• Make swirl/topping. This is going to be layered into the biscuit dough and some will be sprinkled on top. In a small bowl mix together the cinnamon and sugar. Reserve some for sprinkling on top.
• Shape the biscuits. Empty the bowl onto a lightly floured surface. Pat or roll the dough into a 1/2-inch thick and sprinkle on some cinnamon sugar. Then fold the dough in half. Repeat this process 3 more times to create layers.
• Cut out the biscuits. Pat the dough out into a 3/4 inch to 1-inch thick circle (I like thick biscuits so I make the dough about 1-inch thick). Using a biscuit cutter (or the rim of a large drinking glass) press straight down into the dough. You can also use a sharp knife or pizza cutter and just cut the biscuits out into squares. Do not twist the cutter, which can cause your biscuits to come out lopsided. Place biscuits on prepared baking sheet or in baking pan. Place the biscuits next to each other on the cookie sheet so they touch.
• Top the biscuits. I use a pastry brush and lightly brush on the leftover buttermilk that is in my measuring cup and brush the tops of the biscuits. I then sprinkle on the remaining cinnamon sugar.
• Bake the biscuits. Bake for about 15 minutes until golden brown. Remove from the oven and allow to cool on pan for about 5 minutes. Remove biscuits to continue to cool on a cooling rack.
• Make icing. In a small bowl, combine the powdered sugar, milk, vanilla, and cinnamon. Adjust consistency if needed. Drizzle on biscuits once cool.

HOMEMADE CINNAMON RAISIN BISCUITS

Steps:

• 1. Preheat oven to 450 degrees. Butter biscuit pan(s) and set aside. You will need a pan big enough to accomadate 20 biscuits. Combine the first 5 ingredients. Cut in the Crisco shortening till the mixture looks crumbly.
• 2. Add the eggs and milk and mix well. Then fold in the raisins and cinnamon just till they are distributed through the dough. Don't over mix.
• 3. Turn out onto a floured surface and knead a few times. It isn't necessary to knead a lot. Gently pat out the dough to 1" thickness. Cut out with a 2 1/2 inch biscuit cutter or just use a knife and cut dough into 2 to 2 1/2 inch squares. Place the biscuits, touching each other, in the pre-greased pan(s).
• 4. Melt the butter in a small glass bowl and using a pastry brush, liberally brush each biscuit top with the butter. If any is left just pour it over the top. Bake at 450 degrees for 22 to 25 minutes. When done remove from oven and let cool for about 10 minutes. Then using the pastry brush, brush the glaze liberally on top of each biscuit. Again, if any is left just pour it on top of the biscuits as you can't have too much glaze. These are great warmed up slightly in the microwave as leftovers. Enjoy.