Biscuits are usually savory. You’re probably used to recipes like some of the others I’ve written:
Well, what if you made them sweet instead? A simple biscuit dough is salty and buttery but relatively neutral, so it seems like the kind of thing that would take sweet flavors quite well.
In fact, that’s exactly what happens. I made these cinnamon raisin biscuits as an experiment, but they turned out fantastic. The biscuits themselves are crumbly and sweet, the cinnamon comes through well, and the raisins are perfectly caramelized little bits of flavor. The icing on top brings a bit more sweetness and a creaminess that keeps them from feeling too dry, too.
If you’ve made biscuits before, this recipe should be pretty familiar, since most of the steps will be the same. If you haven’t, well, enjoy, because this is a simple recipe to make excellent biscuits and you’ll never buy the cardboard rolls again.
Cinnamon Raisin Biscuits
Equipment
- Food Processor
- Silicone Baking Mat
- Baking Sheet
- Mixing Bowl
- Round Cookie Cutter
Ingredients
- 2½ Cups Flour
- ⅓ Cup Sugar
- 1 Tbsp Baking Powder
- ½ Tsp Salt
- 1 Tsp Cinnamon
- ½ Cup Butter Chilled and Cubed.
- ⅓ Cup Golden Raisins
- 1¼ Cup Buttermilk Divided into 1c, 2tbsp, and remainder.
- 1¼ Cup Powdered Sugar
Instructions
- Add your flour, sugar, baking powder, salt, and cinnamon to the food processor and pulse to mix. Add in the cubed butter and process until there are no bits of butter larger than a pea.2½ Cups Flour, ⅓ Cup Sugar, 1 Tbsp Baking Powder, ½ Tsp Salt, 1 Tsp Cinnamon, ½ Cup Butter
- Transfer the flour mix to a mixing bowl. Add 1 cup of buttermilk and raisins, and stir until a dough starts to form.⅓ Cup Golden Raisins, 1¼ Cup Buttermilk
- Flour a surface and knead the dough until fully combined, working quick to keep the butter as chilled as possible.
- Roll out the dough into a rectangle about 5×10", then fold the dough in thirds like a letter. Roll it again to be about an inch thick, then use your cutter to cut out rounds.
- With the remaining biscuit scraps, press them together and cut more biscuits. If the remainder is smaller than a single biscuit, simply press it together to bake on its own, or discard if you don't care.
- Arrange your biscuits on your baking sheet lined with baking mat. Put them in the fridge to chill while you preheat your oven to 400℉.
- Brush the tops of the biscuits with some buttermilk and bake for 25 minutes, or until they're turning golden. It actually took a few extra minutes for me, but it can vary based on your oven, altitude, and so on.
- While the biscuits bake, make your glaze using 2 tablespoons of buttermilk and the powdered sugar. You want something thick but pour-able to spread over the biscuits when they're cooled.1¼ Cup Powdered Sugar
- When the biscuits are done baking, remove them from the oven and let them cool for 15 minutes. Top each with a spoonful of the icing, sprinkle some cinnamon if you want, and let it finish setting. Enjoy!