cinnamon raisin biscuits

These Cinnamon Raisin Biscuits taste just like our favorite from Hardee&#039;s. Homemade sweet biscuits that can be made bite-sized or larger.

Cinnamon Raisin Biscuits

all-purpose flour

sugar

baking powder

baking soda

cinnamon

salt

vegetable shortening ((like Crisco))

raisins

buttermilk

tbsp milk

vegetable oil

cinnamon, (optional)

CINNAMON RAISIN BISCUITS

Preheat oven to 400F degrees.

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.

Cut in vegetable shortening using a pastry blender or a fork until mixture is crumbly.

Stir in raisins and buttermilk, stirring until dry ingredients are moistened.

Turn dough out onto a lightly floured surface and knead 3 or 4 times.

Roll dough to about ¾ inch thickness and cut with a 3-inch biscuit cutter or a mini biscuit cutter, and place on a parchment paper lined baking sheet.

Make sure not to twist the biscuits as you cut them. Just push down and then lift the biscuit up.

Bake for about 10-15 minutes for 3-inch biscuits and for about 6-8 minutes for mini biscuits.

Now for the glaze, combine powdered sugar, milk, vegetable oil and cinnamon in a small bowl.

Stir until completely mixed.

Drizzle over hot biscuits or dip the tops of the biscuits in the glaze. I like to double dip mine for a nice thick glaze on top!

These easy cinnamon raisin biscuits are tender, flaky and studded with sweet, plump raisins. Ridiculously easy, ridiculously delicious!

Ridiculously Easy Cinnamon Raisin Buttermilk Biscuits

water

butter

milk

vanilla extract

Line a sheet pan with parchment paper or spray a sheet pan with cooking spray.&nbsp;

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.

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).

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.

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.

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

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.)

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

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.

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.)

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

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.)

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

For the biscuits:

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.

Drizzle over biscuits in desired amount.&nbsp;

For the icing:

Infused with spices, these Coffee Scroll Biscuits are a remake of the classic cinnamon biscuits from our childhood. The iconic swirls and pink icing circles are back, along with the spicy cinnamon taste right down to the very last currant!

Coffee Scroll Biscuits

plain flour / all purpose flour (180 grams)

½ tsp baking powder

butter (120 grams, softened)

brown sugar (100 grams)

egg (lightly whisked)

currants

vanilla essence

allspice

nutmeg

chocolate buds (75 grams)

red food dye

Beat

First up, place your butter, brown sugar, vanilla and spices (cinnamon, allspice and nutmeg) into a mixing bowl and beat on medium-high until light and fluffy. Note: An electric mixer such as a KitchenAid with a dough hook works best for this, but you can use a wooden spoon if necessary! 

Next add the whisked egg and switch the mixer to low to mix it through nicely.

Fold

Now add flour and baking powder, and continue to mix on low as the dry ingredients fold into the mixture, scraping the edges as you go.

Rest

Add currants and fold them in, then remove from the bowl from your mixer. Wrap in cling film and place in fridge for 30 mins.

To make the Biscuit Mixture:

Preheat

Roll out the dough onto baking paper until it&#39;s ½ cm / ¼ inch thick and cut out circles around 5-6 cm / 2 ¼ inches wide.

Spirals

To add the spirals, use smaller circles such as the tops of small jars to slightly indent the biscuits. Coat the tops of your jars with flour first so they won&#039;t stick to the biscuits.

Bake

Transfer biscuits on a tray lined with baking paper, and bake in the oven for approximately 15 minutes or until golden brown. Allow the biscuits to cool completely before icing.

To make the Biscuits:

Melt

Melt your chocolate buds in a bowl in the microwave in short 30 second bursts, stirring in between, until melted.

Add 3-6 drops of red food dye, then mix together.

Decorate

Pipe or spoon onto cooled biscuits in small circles, without going to the edge. Make the circles as small or big as you like!

For the White Chocolate Icing:

https://www.youtube.com/watch?v=nlu94dlbaqg

Infused with spices, these Coffee Scroll Biscuits are a remake of the classic cinnamon biscuits from our childhood. The iconic swirls and pink icing circles are back, along with the spicy cinnamon taste right down to the very last currant. 

Be prepared to make a batch or two, these coffee scrolls aren’t going to last. Pair your freshly baked cinnamon scrolls with coffee or tea for a delicious afternoon snack!

Coffee Scroll Biscuits are a treat to make, bake and eat – all on a lazy Sunday afternoon. They’re also a great snack or perfect present to share with friends and family and bring back those nostalgic memories of childhood. They freeze well, so you can make them ahead and always keep a batch handy.

The warming, aromatic blend of spices in these biscuits almost remind us of American pumpkin pie spices or gingerbread cookies.

RECIPE STEPS
00:00 - How to Make Coffee Scroll Biscuits
00:04 - Blend butter, sugar and spices
00:18 - Add half a whisked egg and mix
00:26 - Add half the all purpose flour at a time
00:42 - Add currants and mix through the dough
00:59 - After resting dough in fridge, roll out into flat circle
01:12 - Cut out dough circles
01:20 - (Optional) Press circle shape on top with small jar
01:40 - Bake for 15 mins until tops browned 
01:49 - Make the chocolate icing
02:06 - Make icing circles on top of each biscuit

GET THE FULL RECIPE 
https://www.wandercooks.com/coffee-scroll-biscuits/

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Easy Coffee Scroll Biscuits - An Australian Favourite!

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