Glazed Raisin-Cinnamon Biscuits

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.