Best 9 Frosted Cinnamon Raisin Biscuits Recipes

ICED CINNAMON RAISIN BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk baking mix, white sugar, and cinnamon together in a bowl; stir in milk until dough is just combined. Fold raisins into dough. Knead dough about 10 times and roll out to 1/2-inch thickness. Cut round biscuits using a biscuit cutter or cookie cutter; arrange on a baking sheet.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes.
• Stir confectioners' sugar, water, and vanilla extract together until glaze is smooth; drizzle over warm biscuits.

GLAZED RAISIN-CINNAMON BISCUITS

Steps:

• Heat oven to 450°F. In medium bowl, stir all biscuit ingredients just until soft dough forms.
• Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter dipped in Bisquick mix. On ungreased cookie sheet, place biscuits 2 inches inches apart.
• Bake 8 to 10 minutes or until golden brown. While biscuits are baking, in small bowl, beat all glaze ingredients with spoon until smooth. Spread glaze over warm biscuits.

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.

BETTER THAN HARDEE'S CINNAMON RAISIN BISCUITS RECIPE

Steps:

• Place butter, mixing bowl, and biscuit cutter in freezer, and place raisins in hot water to soak for 15 minutes before starting.
• Once 15 minutes have passed, drain raisins, pat dry, and set aside.
• Preheat oven to 400 degrees F and spray a 9×13 baking dish with non-stick cooking spray.
• In a large mixing bowl whisk together flour, sugar, and cinnamon until evenly combined.
• Grate frozen butter using box grater and gently stir into flour mixture until evenly combined.
• Next, add in 3/4 cup - 1 cup of buttermilk or milk and stir until just combined, being careful to not overmix the biscuit dough. Add in the pre-soaked raisins that have been drained and patted dry, and stir until evenly combined.
• Turn dough out onto a lightly floured counter and use a rolling pin to roll to 3/4″ thickness.
• To create layers in your biscuits, fold the dough over half-way, push out again, fold over, and repeat 2-3 times.
• Next use a rolling pin and roll the dough smooth back out to 3/4″ thick.
• Use a medium biscuit cutter to cut out 12-14 biscuits. *Tip - Make sure you avoid twisting the biscuit cutter, and instead firmly press down and pull up straight to ensure your biscuits will rise nice and high.
• Place in a greased 9×13 baking dish and bake in the oven for 12-15 minutes or until biscuits are a light golden brown on the tops.
• Remove from oven and place baking dish on a wire cooling rack to cool for 10 minutes before glazing.
• While biscuits are cooling, prepare glaze by combining powdered sugar, vanilla extract, and milk (1 tbsp at a time) in a small bowl and whisking until smooth. *You can add less or more milk depending on the consistency of glaze you want.
• Spoon glaze evenly over biscuits and enjoy!

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.

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.

FROSTED CINNAMON RAISIN BISCUITS

Steps:

• 1. In a bowl, combine the first 5 ingredients; then cut in shortening until mixture resembles coarse crumbs.
• 2. Stir in buttermilk JUST until moistened. DO NOT OVER MIX!
• 3. Turn onto a floured surface; sprinkle with raisins and cinnamon. Knead 8 to 10 times only (cinnamon will give a marbled appearance).
• 4. Drop batter into 12 mounds 2 inches apart on a greased baking sheet. (I also like to shape them into thick rounds and place them touching each other in a baking pan which results in more of that gooey goodness that everyone loves about the center cinnamon roll!) Bake at 425 degrees F for 12-16 minutes or until golden brown.
• 5. FROSTING: Whisk the the confectioners' sugar, butter, vanilla and enough warm water to achieve desired consistency. Frost warm biscuits. Serve immediately.

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:

• Heat oven to 425°F.
• Stir all ingredients in medium bowl until soft dough forms. Drop by 9 spoonfuls onto ungreased cookie sheet. Sprinkle with additional sugar, if desired.
• Bake 10 to 12 minutes or until golden brown.