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Iced Cinnamon Biscuits
SUBMITTED BY:
sydny
"Serve these biscuits oven-fresh for breakfast or brunch. They are wonderfully light and have an appealing cinnamon flavor. The plump raisins and simple icing add the right touch of sweetness."
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Original recipe yield 1 dozen
SERVINGS
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Servings
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METRIC
INGREDIENTS
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/3 cup shortening
1/2 cup raisins
3/4 cup buttermilk
ICING:
1/3 cup confectioners' sugar
1 teaspoon milk
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DIRECTIONS
In a bowl, combine the first six ingredients; cut in the shortening until mixture resembles coarse crumbs. Stir in raisins. Add buttermilk; stir just until moistened.
Turn onto a lightly floured surface; knead 4-5 times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place with sides barely touching on a greased baking sheet.
Bake at 425 degrees for 12-17 minutes or until golden brown. Combine the icing ingredients; drizzle over biscuits. Serve warm.
© 2002 Reiman Media Group, Inc.
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REVIEWS
Reviewed on Apr. 2, 2008 by
Amanda
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Amanda
Apr. 2, 2008
These were good biscuits but not great. My kids really liked them. I like cinnamon raisin biscuits, but these had a slightly strange after taste to them. I think next time I will use my regular biscuit recipe and just add the cinnamon and raisins to it. Also the icing was too thick to just drizzle; I ended up just smearing it over the top of the biscuits. Maybe it just needed a tiny bit more milk.
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These were good biscuits but not great. My kids really liked them. I like cinnamon raisin...
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Reviewed on Jan. 11, 2008 by
KPITTS1
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KPITTS1
Jan. 11, 2008
These were really really good. I left out the raisins and used my food processor to combine everything. The texture of the biscuits was very good and the flavor was excellent. The kids loved them!
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These were really really good. I left out the raisins and used my food processor to combine...
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