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I whipped up these cinnamon raisin biscuits one lazy Sunday when I craved something different for our morning meal. Juicy raisins and fragrant cinnamon tucked into flaky, soft layers with vanilla glaze dripping down each edge. They've become our weekend ritual now, filling our home with bakery-like aromas as they cook.
Why You'll Love These
Each mouthful gives you that ideal mix of soft biscuit, sweet raisins and homey cinnamon. Basic pantry items transform into something that seems store-bought fancy, yet they're super simple to make yourself. That vanilla topping really makes them shine, turning an ordinary breakfast into something worth waking up for.
What You'll Need
- The Foundation: Regular all purpose flour, soda and baking powder, plus ice-cold shortening for creating those airy layers.
- The Sweeteners: Juicy raisins, white sugar, and warming cinnamon for that cozy flavor.
- The Moisture: Chilled buttermilk keeps everything soft and adds a slight tartness.
- The Topping: Confectioners sugar, pure vanilla, and a splash of milk for that perfect runny glaze.
Baking Instructions
- Mix Your Base
- Combine all dry components then work in the cold shortening until you see something resembling rough sand.
- Incorporate Goodies
- Fold in those juicy raisins, add your cold buttermilk, and stir just enough to form a ball.
- Handle With Care
- Gently flatten your dough, cut biscuits pushing straight down—never twist or you'll mess up those beautiful layers.
- Add Finishing Touch
- As they bake, prepare your topping, then pour over hot biscuits and watch how it sinks into every crevice.
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Pro Tips
Always use cold ingredients—your shortening, buttermilk, even your mixing bowl if possible. Give your raisins a quick hot water bath beforehand for extra juiciness. Don't overwork the mixture—light hands create softer results. I figured these things out after many weekend baking sessions.
Perfect Pairings
These taste best right out of the oven while the glaze is still wet. Grab a mug of coffee or tea to make it feel like a real breakfast treat. I sometimes make a little extra topping and keep it warm for anyone wanting more. The wonderful smell hangs around the house for ages afterward.
Storage Tips
They'll stay good in an airtight container for about 2 days at room temperature. Want them to last longer? Store them in your fridge for up to a week or wrap them tightly and freeze for 3 months. A quick heat in the oven brings back that just-baked goodness.
Tasty Twists
Swap in dried cranberries for raisins or add some orange peel to your topping. Throw in a dash of cardamom with your cinnamon for a whole different flavor. Some days I skip the glaze and just dust cinnamon sugar on top before they go in the oven.
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Make Them Yours
Adjust the sweetness, throw in extra cinnamon if you want, try different toppings. My little ones can't get enough raisins while my partner likes adding butter when they're still hot. That's what makes home baking so great—customizing each batch just how your family wants them.
Frequently Asked Questions
- → Why prep the raisins first?
- Soaking them in hot water makes them plumper and stops them from drying the dough out, so your biscuits stay fluffy.
- → How can I freeze these snacks?
- Lay unglazed biscuits on a tray to freeze, then store in a bag. Bake directly when needed, adding a few extra minutes, then glaze fresh.
- → Why avoid twisting the cutter?
- Twisting can pinch the dough edges, stopping it from puffing up. Just press down and lift straight up for the fluffiest results.
- → Can I skip the buttermilk?
- Sure! Just stir one tablespoon of lemon juice or vinegar into a cup of milk, wait 5 minutes, and it’ll mimic buttermilk’s effect.
- → How do I keep them fresh?
- Seal in a container on your counter for 2 days or refrigerate up to 5. Heat for a few seconds before eating to bring back the tenderness.