Biscuits
Cinnamon Raisin Biscuits
Makes 48, 3-inch biscuits
Ingredients
Biscuits
- 5 lb (full box) Krusteaz Professional® Buttermilk Biscuit Mix 734-0320
- 40 fl oz (5 cups) buttermilk
- 21 oz (4 cups) raisins, soaked and drained
- 7 oz (1 cup) sugar
- 2 Tbsp cinnamon
Icing
- 18 oz (4 cups) powdered sugar, sifted
- 8 oz (1 cup) butter, melted
- 2 fl oz (1/4 cup) water
- 1 tsp vanilla
Method
- For biscuits, place Krusteaz Professional Buttermilk Biscuit Mix, buttermilk, raisins, sugar and cinnamon in mixer bowl.
- Using a paddle, mix on low speed 30 seconds.
- Scrape bowl and paddle. Continue to mix on low speed for an additional 30 seconds.
- Place dough on floured surface. Roll out and fold in half.
- Turn 1/4 turn and roll to 1/2-inch thickness.
- Cut with 3-inch biscuit cutter. Place side by side with edges touching on ungreased sheet pan.
- For convection oven, bake at 375°F 6-8 minutes; for standard oven, bake at 425°F 10-12 minutes.
- For icing, place powdered sugar, butter, water and vanilla in mixer bowl.
- Using a wire whip, mix on medium speed 1 minute or until smooth.
- Spoon icing onto warm biscuits. Serve warm.
Similar Recipes
Biscuits
Biscuit Pot Pie
Biscuits
Molten Lobster Biscuits
Biscuits
Cheese Puffs
Biscuits
Apple Cinnamon Coffee Cake
Biscuits
Cheese and Bacon Biscuits
Biscuits
Cheddar Bacon Drop Biscuits
Biscuits
Savory Herb Biscuits
Biscuits
Pork Sliders
Biscuits
Spinach Parmesan Drop Biscuits
Pancakes
Bacon Broccoli Quiche
Biscuits
Molten Crab Biscuits
Biscuits
Taco Biscuit Bake
Biscuits
Cherry Cobbler
Biscuits
Glazed Lemon Scones
Biscuits
Biscuit Blossoms
Biscuits
Berry Shortcake Shooters
Biscuits
Chocolate Marble Scone
Biscuits