Immerse yourself in the delightful aroma and exquisite taste of homemade Cinnamon Raisin Biscuits – a truly irresistible treat. These simple, yet profoundly satisfying biscuits are renowned for their incredibly fluffy texture, generously studded with plump, juicy raisins, and beautifully crowned with a luscious, sweet cinnamon glaze. Perfect for any time of day, they promise a comforting embrace with every bite.
Bake Perfection: Crafting the Ultimate Cinnamon Raisin Biscuits
Few things evoke warmth and comfort quite like a freshly baked biscuit. But not just any biscuit – we’re talking about the truly exceptional cinnamon raisin variety. For years, my family and I cherished these sweet, tender delights from a local restaurant. Then, without warning, they disappeared from the menu. This culinary heartbreak fueled a determination to recreate that magic at home, and after much experimentation, I unlocked the secret: it wasn’t just cinnamon in the biscuit dough, but a generous touch of it in the glaze too. This seemingly small detail elevates these biscuits from simply delicious to absolutely divine, delivering a depth of flavor that’s truly next-level. Our from-scratch recipe ensures a perfect texture every time – light, airy, and wonderfully tender. These sweet biscuits are incredibly versatile, making them a fantastic addition to breakfast spreads, elegant brunches, or even as a comforting dessert after dinner. Forget store-bought; once you taste these homemade wonders, you’ll never look back.
Frequently Asked Questions About Cinnamon Raisin Biscuits
While it’s certainly not mandatory, I highly recommend adding a touch of cinnamon to your icing. This unique twist is precisely what sets these biscuits apart, lending a richer, more complex flavor profile that complements the cinnamon in the biscuit dough beautifully. You might notice a slightly different, warm hue to your glaze, but this visual variation is well worth the enhanced taste. If, however, you prefer a classic, bright white icing, you can absolutely omit the cinnamon. The biscuits will still be delicious, but the cinnamon glaze adds an extra layer of irresistible warmth and spice.
The most common culprit for flat biscuits is an incorrect cutting technique. When using a biscuit cutter, it’s crucial to press straight down firmly and then lift straight up. Avoid twisting the cutter. Twisting seals the edges of the dough, preventing the biscuits from rising to their full, fluffy potential. The sealed edges essentially trap the gases produced by the leavening agents, hindering that signature upward expansion. Beyond cutting, ensuring your baking powder and baking soda are fresh and active is paramount. Expired leavening agents lose their potency, resulting in dense, unrisen biscuits. Overworking the dough can also develop too much gluten, leading to a tougher texture and reduced rise.
For biscuits with deliciously soft, tender edges, consider baking them in a round baking pan where their sides can touch. When biscuits are placed closely together, they have less room to spread outwards. This forces them to rise vertically and creates a steamy environment, which results in softer, more delicate crusts on their sides. If you prefer a crispier exterior all around, baking them spaced apart on a baking sheet is the way to go, allowing for more even heat circulation and browning.
The undisputed secret to wonderfully tender, fluffy biscuits is buttermilk! Its inherent acidity works wonders by gently breaking down the gluten in the flour, preventing the dough from becoming tough. This interaction creates a distinctively soft, pillowy interior that melts in your mouth – exactly the texture you dream of in a biscuit. While there are substitutes for buttermilk (which we’ll discuss in the ingredients section), understand that using them often means sacrificing some of that unparalleled tenderness and tangy flavor that real buttermilk provides. For the best possible results, fresh buttermilk is always the recommendation.
Accurately measuring flour is a critical step that can significantly impact the outcome of your biscuits. A common mistake is using too much flour, which often happens when people scoop directly from the bag, compacting the flour. This almost guarantees an excess, leading to dry, crumbly, and tough biscuits. If you don’t have a kitchen scale – which offers the most precise measurement by weight – the “dip and scoop” method is your best alternative. First, lightly fluff the flour in its container with a fork or spoon. Then, gently dip your measuring cup into the flour until it’s overflowing, without packing it down. Use the flat side of a knife or a straight edge to level off the excess flour, scraping it back into the bag. This method ensures you get a lighter, more accurate volume. If, after combining ingredients, your dough still appears too dry, don’t be afraid to add a tiny splash more buttermilk, one teaspoon at a time, until it reaches a workable consistency that’s easy to roll. Experienced biscuit makers know that dough can be somewhat forgiving, and a little adjustment can make all the difference between a good biscuit and a great one. You can also easily adjust the amount of sugar or cinnamon to suit your taste preferences.
These Cinnamon Raisin Biscuits are truly at their peak when served warm, straight from the oven or gently reheated. The warmth enhances the comforting spices and softens the texture, making them incredibly inviting. While the glaze will firm up nicely as it cools, a quick 5-10 second pop in the microwave is all it takes to revive that just-baked warmth and melt-in-your-mouth experience. However, they are also perfectly enjoyable at room temperature, making them a convenient option for potlucks or make-ahead breakfasts. Ultimately, it boils down to personal preference, but for maximum indulgence, warm is the way to go.
To maintain their freshness and flavor, store your baked Cinnamon Raisin Biscuits in an airtight container at room temperature for up to 3 days. For longer storage, these biscuits freeze beautifully. Place cooled biscuits in a freezer-safe container or a heavy-duty freezer bag, ensuring they are well-sealed to prevent freezer burn. They can be frozen for up to 2 months. To enjoy frozen biscuits, simply thaw them overnight in the refrigerator or warm them directly from frozen in the microwave or a low oven until heated through.
Mastering Your Ingredients: What You’ll Need & Why
Creating extraordinary Cinnamon Raisin Biscuits begins with understanding the role each ingredient plays. Here’s a detailed look at what you’ll need and some tips for success (the full recipe card with exact measurements is provided below):
- All-Purpose Flour: The structural backbone of our biscuits. As mentioned in the FAQ section, proper measurement is crucial. Avoid packing the flour to prevent dry, tough biscuits. A kitchen scale offers the most accurate results, but the “dip and scoop” method is an excellent alternative for consistent fluffiness.
- Granulated Sugar: Provides the perfect touch of sweetness. You have the flexibility to adjust the amount to your personal preference, making them sweeter or less sweet. Sugar substitutes can also be used, but keep in mind that texture might vary slightly.
- Baking Powder & Baking Soda: These are your essential leavening agents, responsible for the impressive rise and light, airy texture of your biscuits. Always ensure your baking powder and baking soda are fresh. Stale leavening agents will result in flat, dense biscuits that lack that desirable lift. A quick freshness test for baking soda: mix a teaspoon with a bit of vinegar; if it bubbles, it’s active. For baking powder: mix a teaspoon with hot water; if it fizzes, it’s good to go.
- Ground Cinnamon: This is the star spice! To truly capture the essence of a “Cinnamon Raisin Biscuit,” the cinnamon flavor should be prominent and delightful, not just an afterthought. I advocate for a generous amount in both the biscuit dough and the sweet glaze. This dual application is what truly distinguishes these biscuits, giving them an unparalleled flavor that stands out from others. Feel free to adjust to your preferred intensity.
- Vegetable Shortening (like Crisco): While butter can work in a pinch, vegetable shortening is my secret weapon for the absolute best biscuit texture and flavor. Its higher melting point and lack of water content create a more tender crumb and contributes to exceptional flakiness. Trust me on this—if it was good enough for generations of grandmothers, it’s certainly good enough for making truly superior biscuits today.
- Raisins: These sweet, chewy gems are a classic pairing with cinnamon. For an even plumper, juicier texture, you can briefly soak your raisins in a bowl of warm water for about 5-10 minutes before adding them to the dough. Drain them thoroughly and pat them dry before mixing them in to prevent excess moisture in your dough.
- Buttermilk: As highlighted in our FAQs, buttermilk is indispensable for achieving that signature tender, fluffy interior. Its acidity reacts with the baking soda, contributing to the rise and breaking down gluten for a delicate texture. If you absolutely must substitute, you can create a makeshift buttermilk by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to make 1 cup. Let it sit for 5 minutes until it slightly curdles. While this works, it won’t yield quite the same depth of flavor or tenderness as true buttermilk. Powdered buttermilk is another option, follow package directions for reconstitution.
- Vegetable Oil (for the glaze): This is an optional but highly recommended addition to your glaze. A small amount of vegetable oil gives the glaze a beautiful, glossy sheen, making your biscuits look even more appealing. If you choose to omit it, simply add a tiny bit more milk to achieve the desired drizzling consistency.
Step-by-Step Baking Guide: Crafting Your Cinnamon Raisin Biscuits
Follow these clear, easy-to-understand steps to bake your own batch of incredibly delicious Cinnamon Raisin Biscuits:
- Prepare Your Oven and Baking Sheet: Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This prevents sticking and ensures easy cleanup.
- Combine Dry Ingredients: In a spacious mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt. Ensure these ingredients are thoroughly combined to distribute the leavening and flavor evenly throughout the dough.
- Cut in the Shortening: Add the cold vegetable shortening to the dry ingredients. Using a pastry blender, two knives, or even your fingertips, cut the shortening into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces remaining. This step is crucial for achieving a flaky biscuit texture.
- Incorporate Raisins and Buttermilk: Stir in the plump raisins, ensuring they are evenly distributed. Gradually add the buttermilk, mixing gently with a spoon or your hands until the dry ingredients are just moistened and the dough begins to come together. The dough should be soft and shaggy, not overly wet or sticky, nor overly dry and crumbly. If it seems too dry to form a ball, add an additional tablespoon of buttermilk at a time until the right consistency is achieved. Avoid overmixing, as this can lead to tough biscuits.
- Roll and Cut the Dough: Lightly flour a clean work surface. Turn the biscuit dough out onto this surface. Gently pat or roll the dough to an even thickness of about ¾ inch. Using a 3-inch biscuit cutter (or a mini cutter for smaller biscuits), press straight down firmly into the dough, then lift straight up. Remember the golden rule: DO NOT TWIST THE CUTTER. Twisting seals the edges of the biscuit, preventing it from rising properly and resulting in a shorter, denser biscuit.
- Arrange on Baking Sheet: Carefully transfer the cut biscuit rounds to your prepared baking sheet. For biscuits with softer sides, you can place them relatively close together, allowing their edges to touch. For crispier edges, arrange them a few inches apart.
- Bake to Perfection: Place the baking sheet in the preheated oven. Bake 3-inch biscuits for approximately 10-15 minutes, and mini biscuits for about 6-8 minutes, or until they are golden brown and cooked through. It’s important to note that due to the cinnamon in the dough, these biscuits will naturally appear darker than plain biscuits. This is normal and does not mean they are burnt.
Glaze Perfection: The Finishing Touch
The cinnamon glaze is what truly brings these biscuits to life, adding a layer of irresistible sweetness and spice.
- Prepare the Cinnamon Glaze: While your biscuits are baking, prepare the glaze. In a small bowl, combine the powdered sugar, milk, optional vegetable oil, and ground cinnamon. Whisk vigorously until the mixture is completely smooth and free of lumps. The consistency should be pourable yet thick enough to coat the back of a spoon. If it’s too thick, add a tiny splash more milk; if too thin, a bit more powdered sugar.
- Glaze the Biscuits: Once the biscuits are out of the oven, immediately drizzle the warm glaze over their tops or, for a more even and generous coating, gently dip the tops of the hot biscuits into the glaze. I often like to go a second round after the first dip to ensure a wonderfully thick, shiny layer of cinnamon goodness.
As mentioned earlier, the cinnamon in the glaze is a game-changer for flavor, but if you prefer a less intense cinnamon experience, you can certainly leave it out for a simple sweet glaze. Serve your homemade Cinnamon Raisin Biscuits warm and prepare to enjoy a truly from-scratch masterpiece!
Cinnamon Raisin Biscuits: The Recipe
Cinnamon Raisin Biscuits
Cinnamon Raisin Biscuits are simple, homemade fluffy biscuits, studded with plump raisins and covered in a sweet cinnamon glaze!
Ingredients
For the biscuits:
- 3 cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ cup vegetable shortening (like Crisco)
- ⅔ cup raisins
- 1 cup buttermilk (more as needed)
For the glaze:
- 2 cups powdered sugar
- 4 Tablespoons milk
- 2 teaspoons vegetable oil (optional – see notes below)
- 1 teaspoon ground cinnamon (optional)
Instructions
Preheat oven to 400°F degrees. Line a large baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
Cut in vegetable shortening using a pastry blender or a fork until mixture is crumbly.
Stir in raisins and buttermilk, stirring until dry ingredients are moistened. Note: if mixture seems too dry (it’s not sticking together in a ball) add a little bit more buttermilk until the dough starts to hold together and not be so crumbly.
Roll dough to about ¾ inch thickness on a lightly floured surface and cut with a 3-inch biscuit cutter or a mini biscuit cutter. Make sure not to twist the biscuits as you cut them. Just push down and then lift the biscuit up. This is the key to get those biscuits to rise high.
Place biscuits a few inches apart on the parchment paper lined baking sheet.
Bake for about 10-15 minutes for 3-inch biscuits and for about 6-8 minutes for mini biscuits. NOTE: these biscuits will look darker because there is cinnamon in them. Don’t worry, they are not burnt.
To make the glaze: combine powdered sugar, milk, vegetable oil and cinnamon in a small bowl. Stir until completely mixed.
Drizzle over hot biscuits or dip the tops of all the biscuits in the glaze. I like to go around and dig them a second time for a nice thick glaze on top!
Then enjoy!
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- For softer edged biscuits, bake them in round baking pans with the sides touching.
- The oil in the glaze just gives it a nice sheen. It is optional.
Nutrition
Carbohydrates: 90g |
Protein: 6g |
Fat: 15g |
Sodium: 250mg |
Fiber: 2g |
Sugar: 43g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Craving More Sweet and Savory Treats?
If you’ve enjoyed these incredible Cinnamon Raisin Biscuits, you’ll love exploring more delightful recipes from our collection. From other fantastic biscuit variations to tempting cakes, there’s always something new to bake!
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Originally published: February 2011
Updated photos and republished: March 2024