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I whipped up these cinnamon raisin biscuits one lazy Sunday when I craved something different for breakfast. Juicy raisins and aromatic cinnamon tucked inside fluffy, flaky layers with sweet vanilla glaze running down the edges. They've become our weekend ritual now, filling our home with incredible bakery scents during baking time.
Why You'll Love These
Each mouthful gives you that ideal mix of soft biscuit, sweet raisins and homey cinnamon. Basic ingredients transform into what seems like fancy bakery goods, but they're super simple to make yourself. That vanilla glaze really makes them stand out, turning an ordinary breakfast or brunch into something truly memorable.
Grab These Ingredients
- The Foundation: Quality all purpose flour, baking soda and powder, shortening (keep it cold) for creating those delicate layers.
- The Sweeteners: Juicy raisins, regular sugar, and warm cinnamon for that cozy flavor.
- The Moisture: Cold buttermilk keeps everything soft and adds a pleasant tanginess.
- The Topping: Powdered sugar, real vanilla, and just a splash of milk for that perfect drizzly glaze.
Baking Steps
- Mix Your Base
- Combine all dry stuff then work in cold shortening until you see something resembling rough crumbs.
- Mix In Goodies
- Toss in those juicy raisins, pour your cold buttermilk, and stir just enough to bring everything together.
- Form With Care
- Gently roll your dough, cut biscuits pushing straight down - don't twist or you'll lose those beautiful layers.
- Add The Finishing Touch
- As they bake, make your glaze, then pour over warm biscuits and watch as it seeps into every crevice.
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Pro Tips
Everything should stay cold - your shortening, buttermilk, even your mixing bowl if possible. Give those raisins a quick hot water bath before using them - they'll get super plump and moist. Don't overwork your dough, gentle handling makes softer biscuits. I figured all this out after many Sunday morning attempts.
Perfect Pairings
These taste best straight from the oven while the glaze is still drippy. Pair with your morning coffee or tea for a real breakfast treat. I sometimes prepare extra glaze and keep it warm so everyone can add more if they want. The amazing smell lingers around the house for hours afterward.
Storage Ideas
Store them in an airtight container and they'll stay good for 2 days at room temperature. Need them to last longer? Stick them in your fridge for up to a week or wrap them tightly and freeze for 3 months. A quick warm-up in the oven brings back that just-baked goodness.
Try These Twists
Switch raisins for dried cranberries or add some orange zest to the glaze. A tiny bit of cardamom mixed with cinnamon creates a whole different flavor profile. Some days I don't make glaze at all - just sprinkle cinnamon sugar on top before they go in the oven.
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Make Them Yours
Adjust the sweetness, throw in extra cinnamon if you want, or try different glazes. My children want loads of raisins while my hubby always puts a bit of butter on his while they're hot. That's what's great about homemade baking - you can make each batch exactly how your family likes it.
Frequently Asked Questions
- → Why do we soak raisins beforehand?
- It makes raisins softer and juicier, so they won't take moisture out of the dough, keeping the biscuits nice and tender.
- → Can I freeze these unbaked biscuits?
- Of course! Freeze unglazed ones on a tray, then move to a freezer bag. Bake frozen, adding 2-3 extra minutes, and finish glazing after baking.
- → Why avoid twisting the cutter?
- Twisting squishes the edges and can mess with how well they rise. Just push down and pull up cleanly instead.
- → Can I swap buttermilk for something else?
- Absolutely, just mix 1 cup milk with a tablespoon of lemon juice or vinegar, leave it for 5 minutes, and you’re good to go!
- → What’s the best way to store extra biscuits?
- Keep them in an airtight box at room temp for 2 days, or in the fridge up to 5. Quickly warm them up before eating for the best bite.