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One lazy Sunday morning, I whipped these cinnamon raisin biscuits together when I craved something extra for breakfast. Warm cinnamon hugs tender layers, dotted with juicy raisins, all showered in vanilla glaze that softens and melts over the sides. Now every weekend, the smell turns my place into a cozy bakery by the time they're done.
Why They're a Standout
These are just the right mix of pillowy centers, sweet, chewy raisins, and that cinnamon comfort. With basic staples, you get something that tastes like you picked it up from the corner bakery, but they’re a breeze to pull off at home. That simple vanilla drizzle? It makes the whole thing unbeatable, whether it’s an easy brunch or just a fun breakfast.
Grab These Ingredients
- Keep It Fluffy: Chill your shortening, grab that all-purpose flour, plus baking powder and soda for rise.
- Add the Sweetness: You’ll want cinnamon, plump raisins, and granulated sugar for a touch of comfort.
- Richness Factor: Pour in cold buttermilk—makes everything puffy and gives it extra flavor.
- Glaze Magic: Just some milk, powdered sugar, and pure vanilla extract gets that pour-over just right.
Time to Make 'Em
- Finish Strong
- Pour your glaze over fresh, warm biscuits as soon as they’re baked, letting it seep into every nook.
- Cut and Shape
- Pat out the dough, slice it into rounds, press straight down—no twisting, keeps ‘em flaky.
- Add Raisins and Buttermilk
- Stir in your soaked raisins, then pour cold buttermilk over. Don’t overmix, just bring it together.
- Mix Everything Up
- Combine all your dry stuff and cut in the shortening until it looks sandy.
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Handy Tips
Keep all your cold parts super chilled—even your mixing bowl if you can. Let those raisins hang out in hot water for a minute to get nice and juicy. Handle the dough gently and try not to mess with it too much—that’s the trick for extra-soft biscuits. Picked these up after lots of early morning tries.
Break Out the Good Stuff
You want these while they're still warm, and that glaze is gooey and sweet. With a hot mug of tea or coffee, it feels like a little celebration. Sometimes I make extra glaze and keep it warm, just so folks can spoon on more if they want. The house will smell dreamy for ages after baking.
Keep Some for Snacks
Pop leftovers in a sealed box; they’ll taste good for 2 days at room temp. To keep ‘em longer, stash in the fridge for a week or wrap and freeze—they’ll last 3 months easy. A quick oven reheat brings them right back to just-baked chewy goodness.
Put a Twist on It
Switch raisins for cranberries or even add some orange zest to your glaze for a bright kick. Try tossing in a little cardamom with the cinnamon—total game-changer. Some days I ditch the glaze and hit the tops with cinnamon-sugar before baking instead.
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Make It Yours
Go wild with flavors—extra cinnamon, less sugar, swap different glazes. At my place, my husband pops a chunk of butter on his while they’re hot, while the kids dump in all the raisins. That’s the whole point—customize every batch and make them totally yours.
Frequently Asked Questions
- → What's the point of soaking raisins?
- Popping raisins in warm water makes them swell up and juicier. They won’t suck all the liquid from your dough, so biscuits stay soft.
- → Can you throw these in the freezer?
- Sure thing. Stick them unglazed on a tray to freeze, toss in a freezer bag after. Bake right out of the freezer with 2–3 more minutes. Add icing when they’re warm.
- → Is twisting the biscuit cutter bad?
- Yeah, it pinches the dough’s edges shut, so biscuits won’t puff up right. Just press down, then pull the cutter back up.
- → Any fix if I’ve got no buttermilk?
- Stir a spoonful of lemon juice or vinegar into a cup of milk, chill out for five minutes, and you’ve got DIY buttermilk. That tang gives the biscuits a soft feel.
- → Best way to keep extra biscuits?
- Stash them in a tight-sealed box. Room temp is fine for 2 days, fridge gives you up to 5. Warm them up quick before digging in.