Cinnamon Raisin Biscuits
A basic biscuit recipe adapted to a sweeter flavor profile with cinnamon and raisins, and icing on top.
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 5x10", 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!
You don't need it to be perfectly incorporated; you want the butter as chilled as possible, so time is of the essence.
Press straight down on the cutter, don't twist. Twisting can seal the edges and reduce how crumbly the biscuits will end up.
It's all about that butter. The warmer the butter is when you put the biscuits in the oven, the more it will melt and leak out of the biscuits, leaving the finished product dry.