Iced Cinnamon Raisin Biscuits

A quick and easy breakfast item reminiscent of a famous fast-food version.

Step: 1

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

Step: 2

Whisk baking mix, white sugar, and cinnamon together in a bowl; stir in milk until dough is just combined. Fold raisins into dough. Knead dough about 10 times and roll out to 1/2-inch thickness. Cut round biscuits using a biscuit cutter or cookie cutter; arrange on a baking sheet.

Step: 3

Bake in the preheated oven until lightly browned, 8 to 10 minutes.

Step: 4

Stir confectioners' sugar, water, and vanilla extract together until glaze is smooth; drizzle over warm biscuits.

Per Serving: 165 calories; protein 2.4g; carbohydrates 30.7g; fat 4.1g; cholesterol 1.1mg; sodium 321.3mg.

The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste 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 clear 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 start it night before , then clear it off the next day.