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These cinnamon raisin biscuits came to life in my kitchen one Sunday morning when I wanted something special for breakfast. Sweet plump raisins and warm cinnamon wrapped in soft flaky layers topped with vanilla glaze that drips down the sides. Now they're our weekend tradition making the whole house smell like a bakery while they bake.
What Makes These Special
Every bite brings that perfect balance of tender biscuit sweet raisins and cozy cinnamon. Simple ingredients turn into something that tastes like it came from a fancy bakery but they're so easy to make at home. The vanilla glaze takes them over the top making them feel extra special for breakfast or brunch.
Your Shopping List
- The Base: Good all purpose flour, baking powder and soda, cold shortening for those flaky layers.
- Sweet Stuff: Plump raisins, granulated sugar, and cinnamon for that perfect warmth.
- Make It Rich: Cold buttermilk helps everything stay tender and adds nice tang.
- For The Glaze: Powdered sugar, vanilla extract, and just enough milk to make it drizzle perfect.
Let's Bake
- Start Your Dough
- Mix your dry ingredients then cut in cold shortening until it looks like coarse crumbs.
- Add The Good Stuff
- Stir in those plump raisins, pour in cold buttermilk, mix just until it comes together.
- Shape With Love
- Roll dough gently, cut your biscuits straight down, no twisting keeps those layers nice.
- Make Them Pretty
- While they bake, whip up your glaze, then drizzle over warm biscuits, watch it melt into every crack.
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Kitchen Secrets
Keep everything cold your shortening, your buttermilk, even the bowl if you can. Soak those raisins in hot water before adding them makes them extra plump and juicy. Don't work that dough too much gentle hands make tender biscuits. I learned these tricks through plenty of Sunday morning practice.
Serve Them Right
Nothing beats these warm from the oven when that glaze is still dripping down the sides. A cup of coffee or tea alongside makes it feel like a proper breakfast. Sometimes I make extra glaze keep it warm for people to add more as they like. The house smells amazing for hours after.
Save Some For Later
Keep them in a good sealed container they'll stay fresh for 2 days on your counter. Want them longer? Pop them in the fridge for a week or wrap them up tight for the freezer they last 3 months. Quick warm up in the oven brings back that fresh baked magic.
Mix It Up
Try dried cranberries instead of raisins sometimes or add some orange zest to your glaze. A pinch of cardamom with the cinnamon takes them in a whole new direction. Some mornings I skip the glaze sprinkle cinnamon sugar on top before baking instead.
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Your Kitchen Your Rules
Play with the sweetness add more cinnamon if that's your thing try different glazes. My kids love extra raisins my husband adds a pat of butter while they're still warm. That's the beauty of baking at home making each batch exactly how your family loves them.
Frequently Asked Questions
- → Why soak the raisins first?
- Soaking raisins in hot water plumps them up, making them juicier and preventing them from drawing moisture from the dough. This helps maintain the biscuits' texture.
- → Can I freeze these biscuits?
- Yes, freeze them unglazed on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 2-3 minutes to the baking time. Glaze after baking.
- → Why shouldn't I twist the biscuit cutter?
- Twisting seals the edges of the dough, which can prevent the biscuits from rising properly. Press straight down and lift straight up for the best rise.
- → Can I make these without buttermilk?
- Mix 1 cup regular milk with 1 tablespoon lemon juice or vinegar, let stand 5 minutes as a buttermilk substitute. The acidity helps create tender biscuits.
- → How do I store leftover biscuits?
- Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Reheat briefly before serving for the best texture.