Cinnamon Raisin Biscuits

Ingredient Notes

This post may contain affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.

• Raisins — Add a natural sweetness with a slightly chewy texture. Plumping them beforehand makes them juicy. I almost always pick up SunMaid brand raisins.
• Self-Rising Flour — If you have access to White Lily flour, please use it for this recipe! It’s a lovely Southern brand of flour that’s softer and lighter than most others. If you don’t always keep self-rising flour on hand, you can always make it. The instructions are: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. 
• Buttermilk — Gives the biscuits a tender crumb and a slight background tanginess.
• Cinnamon: The key spice that provides the signature flavor. In my opinion, Saigon cinnamon is more fragrant and potent than other types.
• Butter and Shortening — A combination of fats that ensures the biscuits are flaky and tender.
• Baking Powder & Baking Soda — Even with self-rising flour, I add these for extra lift, especially with a heavy dough like this one.
• Powdered Sugar — Also called confectioner’s sugar or 10X sugar. 
• Milk, Corn Syrup, and Vanilla Extract — Ingredients for the vanilla glaze you’ll drizzle over the finished biscuits.

Recipe Variations to Try

• Gluten-Free: Substitute the self-rising flour with a gluten-free all-purpose blend and 1.5 teaspoons of gluten-free baking powder per cup of flour. Make sure your baking soda is also gluten-free.
• Vegan Version: For a dairy-free and egg-free version, use plant-based butter and a vegan buttermilk alternative. You can make vegan buttermilk by adding a tablespoon of lemon juice to a cup of plant-based milk, such as almond or soy milk. Use vegan shortening or additional vegan butter as a substitute for regular shortening.
• Orange Zest and Raisin: Add the zest of one orange to the dough. The bright, tangy flavor of the orange zest is a nice complement to the sweet raisins and warm cinnamon.
• Whole Wheat: For a slightly healthier option, replace half of the self-rising flour with whole wheat flour. Keep in mind that whole wheat flour can make a dough more dense, so you may need to add a bit more buttermilk to adjust the consistency.
• Cranberry Orange Cinnamon: Swap the raisins for dried cranberries and add the zest of one orange.

Equipment Note

Pastry Cutter — For incorporating the butter and shortening into the dry ingredients. You can use an alternate method to cut in butter. A fork, two knives, or just your fingers will work.

How to Make Cinnamon Raisin Biscuits

Pro Tip

The first step is completely optional, but I always like to plump the raisins before adding them to the biscuit dough. It makes for nice juicy raisins in the finished biscuits instead of hard and chewy ones. However, if you want to skip right to mixing the dough, be my guest 🙂

STEP 1. To plump the raisins, place them in a small bowl and pour over just enough boiling water to cover. Let the raisins sit for about 10 minutes. Drain well.
STEP 2. Preheat the oven to 400 degrees. Grease or line two baking sheets with parchment paper and set aside.

STEP 3. In a medium bowl, whisk together the flour, baking powder, salt, baking soda, and sugar. Add the shortening and butter. Cut into the dry ingredients with a pastry cutter or fork until fine crumbs form.

Pro Tip

I’m sure someone is going to question why I would include baking soda and baking powder when the recipe calls for self-rising flour. Well, I don’t have a scientific explanation for you; I just know it works. I think it’s because this dough is fairly heavy, and it takes a little extra oomph to push it skyward with all those raisins in the mixture. I’ve left it out before and wished later that I had included it. The biscuits are still really good without it, just not so fluffy. Your mileage may vary.

STEP 9. To make the glaze, stir together all the ingredients in a small bowl. Transfer to a zip top bag and press the glaze down into one corner. Twist the top closed just as you would a regular pastry bag. Snip the corner and pipe onto cooled biscuits.

Serving Suggestions

I usually serve these warm biscuits fresh from the oven, split open with a pat of butter and sometimes a drizzle of honey. I think they’re just perfect for breakfast with a freshly-brewed cup of coffee or a tall glass of milk. I’ve also been known to serve the leftovers split, buttered, and toasted the next day or for dessert with a bit of sweet whipped cream on the side.

Storing Leftovers

For short-term storage, cool completely to room temperature after baking. Once cooled, place the biscuits in an airtight container lined with a paper towel (the paper towel helps to absorb any excess moisture, keeping the biscuits from becoming soggy). Seal the container and store it in a cool, dry place for up to three days.

Leftover biscuits may be frozen for long-term storage. To freeze, wrap each biscuit individually in plastic wrap, then again in aluminum foil, and place them in a freezer-safe bag (double wrapping prevents freezer burn and taste transfer from other frozen items). Store frozen for up to three months. Thaw the biscuits overnight in the refrigerator or at room temperature for a few hours.

If you’d like to reheat the biscuits, you’ll get the best texture using the oven and heating for about 5 minutes at 350 F. You can also reheat in the microwave. Place one biscuit on a microwave-safe plate, and cover it with a damp paper towel. Microwave on high for 10-20 seconds or until just warm.

Recipe

Cinnamon Raisin Biscuits

My Cinnamon Raisin Biscuits recipe with plump, juicy raisins and fragrant cinnamon is perfect for breakfast or snack time!

5 from 6 votes

Print It Rate It Save Saved! Text It Add to Collection Go to Collections

Course: Breads

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 24 biscuits

Calories: 174kcal

Author: Lana Stuart

Ingredients

• ▢ 1 cup raisins
• ▢ 4 cups self-rising flour
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ ⅓ cup sugar
• ▢ ½ cup shortening
• ▢ ¼ cup butter
• ▢ 2 cups buttermilk
• ▢ 3 teaspoons ground cinnamon

Glaze:

• ▢ 1 cup confectioner's sugar sifted
• ▢ 4 teaspoons milk
• ▢ 1 ½ teaspoon corn syrup
• ▢ ½ teaspoon vanilla extract

Instructions

• Place the raisins in a small bowl and pour over just enough boiling water to cover. Let the raisins sit for about 10 minutes. Drain well.
  1 cup raisins
• Preheat the oven to 400 degrees. Grease or line two baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together the flour, baking powder, salt, baking soda, and sugar. Add the shortening and butter. Cut into the dry ingredients with a pastry cutter or fork until fine crumbs form.
  4 cups self-rising flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon baking soda, ⅓ cup sugar, ½ cup shortening, ¼ cup butter
• Add the buttermilk and raisins. Stir just until the dry ingredients are moistened. Be careful not to overmix.
  2 cups buttermilk
• Sprinkle the cinnamon over the dough in the bowl and stir just enough to swirl it through the batter.
  3 teaspoons ground cinnamon
• Turn out the dough onto a floured surface. Knead just enough to bring the dough together – 3 or 4 times at most. Flour the top of the dough and pat into a 1/2-inch thick circle.
• Cut out biscuits using a floured 2-inch biscuit cutter and place on the prepared baking sheets. Gently gather together the scraps forming a circle and continue cutting out biscuits.
• Place on the parchment paper lined baking sheets. Bake for 12-15 minutes or until golden brown. Remove from the oven and allow to cool for about 10 minutes.
• To make the glaze, stir together all ingredients in a small bowl. Transfer to a zip-top bag. Press the glaze down into one corner of the bag and twist the top closed. Snip the corner and pipe onto cooled biscuits.
  1 cup confectioner's sugar, 4 teaspoons milk, 1 ½ teaspoon corn syrup, ½ teaspoon vanilla extract

Notes

• The first step (plumping the raisins) is optional, but it makes for nice juicy raisins in the finished biscuits. 
• Keep in mind that this is a somewhat heavy dough. It’s also wet and sticky, which means it can be difficult to handle. You’ll find it much easier if you keep extra flour on the board and dip the cutter into it between cutting biscuits. It also helps to use a spatula dipped in flour to transfer the cut biscuits to the baking sheet.
• When cutting out any biscuits, press the cutter straight down and pull it straight back up without twisting. Twisting the cutter tends to seal the edges of the biscuits, preventing them from rising as high as they otherwise would.

Nutrition Information

Serving 1biscuitCalories 174kcalCarbohydrates 30gProtein 3gFat 7gSaturated Fat 3gPolyunsaturated Fat 1gMonounsaturated Fat 2gTrans Fat 1gCholesterol 7mgSodium 217mgPotassium 101mgFiber 1gSugar 4gVitamin A 95IUVitamin C 0.3mgCalcium 52mgIron 0.4mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

Share on Facebook Share by Text Pin Recipe Favorite Saved!

Tried this recipe?Please consider Leaving a Review!