glazed wheat biscuits with cinnamon and raisins
- 1 cup whole wheat flour
- 1 cup white flour
- 4 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 3/4 cup butter
- 1/2-1 cup milk*
- 1 cup raisins
Preparation time 30mins
Cooking time 45mins
Adapted from tammysrecipes.com
Icing or glaze, optional (see additional notes for two great recipes!)
1. Cut butter into flour, baking powder, salt, and cinnamon.
2. Add enough milk for consistency. Add raisins and shape into biscuits. Place on a lightly greased cookie sheet or jelly roll pan.
3. Bake at 450 degrees for 10-13 minutes. While baking, make your choice of icing or glaze (see additional notes for two recipes). Drizzle icing over slightly cooled biscuits.
*Use less milk to hand-form biscuits; use more milk for drop biscuits.
Classic Cinnamon Rasin Biscuit Icing/Glaze Recipe:
2 Tablespoons melted butter
1 1/4 cup powdered sugar
Mix together 2 Tablespoons melted butter and 1 1/4 cup powdered sugar. Add water until runny and stir out all lumps with fork. Drizzle icing over slightly cooled biscuits. I set the biscuits on a cooling rack so the excess icing will drip off.
Soft and Cinnamon-y Topping for Cinnamon Raisin Biscuits:
3 Tablespoons softened butter
1 teaspoon ground cinnamon
1 3/4 cups powdered sugar
2-3 Tablespoons milk
Mix together 3 Tablespoons softened butter and 1 teaspoon ground cinnamon. Add 1 3/4 cups powdered sugar and stir. Add about 2-3 Tablespoons of milk and beat with electric mixer on HI for a minute or until light and fluffy. Spread over slightly cooled biscuits.
If topping completely runs off, your biscuits are still too hot! Topping should melt slightly and form a glaze when cooled. If biscuits are completely cooled, you can still use this topping; it will just be more like a frosting than a glaze!