Ridiculously Easy Cinnamon Raisin Buttermilk Biscuits

Step 1

Line a sheet pan with parchment paper or spray a sheet pan with cooking spray.

Step 2

Combine the raisins and water in a microwave-safe bowl or cup. Cover with a small plate or plastic wrap. Microwave on high for 30 seconds. Remove from microwave, uncover and stir with a fork to loosen and separate. Set aside to cool.

Step 3

Measure 1 cup of buttermilk and place in the freezer while prepping other ingredients (you want it to be in the freezer about 10 minutes).

Step 4

Place butter in a microwave-safe bowl, cover with a paper towel and heat on high for 40 seconds. If not completely melted, return to microwave for 10-second intervals till melted. Set aside to cool.

Step 5

For the cinnamon swirl, stir together cinnamon and sugar. Add the 1 tablespoon melted butter and water. Stir until combined. The mixture will be the consistency of wet sand. Set aside.

Step 6

Whisk the flour, baking powder, baking soda, sugar and salt in a large bowl. Add raisins and stir to coat.

Step 7

After buttermilk has been chilled in the freezer for 10 minutes, combine it with the 8 tablespoons melted butter (step 4). Stir with a fork until butter forms small clumps or globules. (See picture in the post.)

Step 8

Add buttermilk mixture to dry ingredients and stir with rubber spatula just until all flour is incorporated. Dough will be fairly stiff.

Step 9

Scatter cinnamon sugar mixture over the top and, with a rubber spatula fold the dough from the bottom of the bowl over the cinnamon/sugar mixture on the top. Repeat. Don’t stir the dough, just fold it 3-4 times until it's incorporated in the dough in ribbons. You want the cinnamon/sugar mixture mixed into the dough, but it should be in raggedy ribbons throughout the dough.

Step 10

Scoop dough up into 8 (or 12 for smaller biscuits) mounds on the prepared sheet pan. (I like to use a retractable ice cream scoop for this.)

Step 11

Adjust oven rack to the center of the oven and heat oven to 400°F.

Step 12

While oven is preheating, place the sheet pan in the refrigerator for 15 minutes. (This will keep the biscuits from spreading out too much in the oven.)

Step 13

Bake until tops are light golden brown and crisp, 14 to 18 minutes. Remove from oven and allow to cool, then drizzle with icing.

Step 14

Combine powdered sugar, 2 tablespoons of milk and vanilla and whisk together until smooth. The mixture should be thick, but pourable. If too thick, add a little more milk.

Step 15

Drizzle over biscuits in desired amount.