Cinnamon-Raisin Yogurt Biscuits

This recipe was given to me by a friend and they are amazing! Think half cinnamon roll, half biscuit, and wholly delicious!

Step: 1

Preheat an oven to 450 degrees F (230 degrees C).

Step: 2

Stir white sugar and cinnamon together in a bowl. Combine half the sugar mixture, flour, baking powder, baking soda, and salt together in a separate bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs. Make a well in the center of the crumbly mixture; add yogurt and raisins to the well. Stir just until dough clings together.

Step: 3

Turn dough onto a lightly floured surface and gently knead 8 to 10 times. Roll dough into 1/2-inch thickness and cut with a 2 1/2-inch biscuit cutter. Arrange biscuits on a baking sheet; sprinkle with remaining sugar mixture.

Step: 4

Bake in the preheated oven until lightly browned, 10 to 12 minutes.

Step: 5

Whisk confectioners' sugar and orange juice together in a bowl until icing is smooth; drizzle over warm biscuits.

Per Serving: 213 calories; protein 4.1g; carbohydrates 38.2g; fat 5.2g; cholesterol 13.6mg; sodium 237.1mg.

The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally 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 white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make 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 yesterday , then finish it off the next day.