Cinnamon-Raisin Biscuits

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.

Step: 1

Preheat the oven to 450 degrees F (230 degrees C). Add oil to a skillet and place in the oven to heat.

Step: 2

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.

Step: 3

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.

Step: 4

Remove skillet from the oven and place biscuits in the hot oil with sides touching.

Step: 5

Bake in the preheated oven until golden brown, about 10 minutes.

Step: 6

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.