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Glazed Raisin-Cinnamon Biscuits

Glazed Raisin-Cinnamon Biscuits
  • Prep 15 min
  • Total 25 min
  • Servings 12
Bake up a wonderful aroma and taste with sweet and cinnamony biscuits.
January 11, 2011

Ingredients

  • 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

Steps

  • 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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