Cinnamon Sour Cream Biscuits

I received a champion ribbon at the county fair with these biscuits. They’re good warm or cooled. They’re great for breakfast or anytime.

Step: 1

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

Step: 2

In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, soda, and salt. Cut in margarine. Make a well in center. Add sour cream, 2 tablespoons milk, and raisins, stirring till just combined (add a bit more milk, if needed).

Step: 3

On floured surface, gently knead 8-10 stokes. Pat dough to 1/2" thickness. Cut with biscuit cutter, dipping in flour between cuts. Place on baking sheet.

Step: 4

Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Cool slightly on wire racks.

Step: 5

Stir together confectioners' sugar and 2 teaspoons milk. Drizzle over biscuits. Sprinkle with additional cinnamon and sugar, if desired.

Per Serving: 231 calories; protein 3.1g; carbohydrates 29.1g; fat 11.8g; cholesterol 8.6mg; sodium 255.9mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.

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

A bread first rising can be make in the fridge 24 hours . 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 clear it off the next day.