Cinnamon Raisin Biscuits

cinnamon raisin biscuits
Yield: 12 biscuits

Cinnamon Raisin Biscuits

Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes

This is a traditional buttermilk biscuit recipe that my family has been using for years. You can leave out the cinnamon chips and raisins if you want plain buttermilk biscuits.

Ingredients

  • 2 cups all-purpose flour
  • 4 tsp. baking powder
  • 2 tsp sugar
  • 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup vegetable shortening
  • 1/2 cup cinnamon chips
  • 1/2 cup raisins
  • 3/4 cup buttermilk

Instructions

Mix the first 6 ingredients in a large bowl. (I like to use a whisk.) Cut in the shortening with a pastry blender/cutter until you have small crumbs. If you don't have one you can use a large fork. Mix in the raisins and cinnamon chips. Add the buttermilk and mix until the dough is moistened. You may need to add additional buttermilk. (if you don't have enough, you can add a little milk.) Turn the dough out on a floured surface and kneed 8-10 times. Do not over mix or kneed or your biscuits will be tough. Roll out the dough 1 inch thick and then use a biscuit cutter to cut out the biscuits. You will need to flour the rolling pin and biscuit cutter so the dough doesn't stick. Gather the scraps and roll out and cut the dough until you use up the dough. If you don't have a biscuit cutter, you can use a cup. Place on an ungreased baking sheet. Bake until the biscuits start to turn a golden brown, which will be about 10-12 minutes. If you are going to ice them, drizzle on the icing after the biscuits have cooled.

Notes

Optional - You can add icing to the top if you like. Just mix 1 cup powdered sugar with 1/2 tsp vanilla and enough milk to make it the right consistency for drizzling (1-2 Tbsp.)

Nutrition Information:

Yield:

14

Serving Size:

1 biscuit

Amount Per Serving: Calories: 232Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 5mgSodium: 316mgCarbohydrates: 29gFiber: 1gSugar: 11gProtein: 3g

Leave a Reply

Your email address will not be published. Required fields are marked *