Glazed Raisin-Cinnamon Biscuits

glazed raisin-cinnamon biscuits Dessert
Glazed Raisin-Cinnamon Biscuits
  • Prep 15 min
  • Total 25 min
  • Servings 12

Bake up a wonderful aroma and taste with sweet and cinnamony biscuits. ...MORE + LESS -


2 1/2 cups (625 mL) Bisquick* mix
1/2 cup (150 mL) raisins
2/3 cup (150 mL) milk
2 tbsp (25 mL) granulated sugar
1 tsp (5 mL) ground cinnamon

2/3 cup (150 mL) icing sugar
1 tbsp (15 mL) warm water
1/4 tsp (1 mL) vanilla


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  • 1
    Heat oven to 450ºF. In medium bowl, stir all biscuit ingredients just until soft dough forms.
  • 2
    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 baking sheet, place biscuits 2 inches apart.
  • 3
    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.

  • Tip: To make drop biscuits, instead of kneading and rolling dough, drop dough by 12 to 15 rounded spoonfuls onto ungreased baking sheet. Bake 10 to 12 minutes or until golden brown.
  • Tip: If you don't have a round biscuit cutter, a glass that's 2 1/2 inches in diameter is a good substitute.
  • Tip: Dried sweetened cranberries can be used in place of the raisins. Their slight tartness gives these biscuits a different flavour.

No nutrition information available for this recipe

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