If you are looking for a cinnamon-raisin biscuit that tastes like the pros, you have to try these amazing biscuits baked in an iron skillet. I’ve tried many other recipes but they didn’t come close. I came up with this recipe myself and I must say there pretty darn close to the pros.
Preheat the oven to 450 degrees F (230 degrees C). Add oil to a skillet and place in the oven to heat.
Combine baking mix, sugar, cinnamon, and raisins in a medium-sized bowl and mix well. Cut in shortening using a fork until crumbly. Add milk until a soft dough form and mixture pulls away from the sides of the bowl.
Knead dough on a floured surface until no longer sticky. Press dough out using fingers to 1/2-inch thick. Use a 2 1/2-inch round cutter to cut out about 10 biscuits.
Remove skillet from the oven and place biscuits in the hot oil with sides touching.
Bake in the preheated oven until golden brown, about 10 minutes.
While biscuits bake, mix confectioners' sugar and milk together in a bowl. Frost biscuits while still warm and serve.
Per Serving: 274 calories; protein 2.7g; carbohydrates 36.9g; fat 13.7g; cholesterol 1.7mg; sodium 312.1mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which not always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.