My Cinnamon Raisin Biscuits recipe with plump, juicy raisins and fragrant cinnamon is perfect for breakfast or snack time!
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 24biscuits
Ingredients
1cupraisins
4cupsself-rising flour
2teaspoonsbaking powder
1teaspoonsalt
1teaspoonbaking soda
⅓cupsugar
½cupshortening
¼cupbutter
2cupsbuttermilk
3teaspoonsground cinnamon
Glaze:
1cupconfectioner's sugarsifted
4teaspoonsmilk
1 ½teaspooncorn syrup
½teaspoonvanilla 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.
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.
Add the buttermilk and raisins. Stir just until the dry ingredients are moistened. Be careful not to overmix.
Sprinkle the cinnamon over the dough in the bowl and stir just enough to swirl it through the batter.
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.
Notes
The first step (plumping the raisins) is optional, but it makes for nice juicy raisins in the finished biscuits. However, if you want to skip right to mixing the dough, you can do so.
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.