Recipe: Tasty Cinnamon Raisin Buttercream Biscuits

  • 2 min read
  • Jul 24, 2021

Cinnamon Raisin Buttercream Biscuits. Drop biscuits with a large ice cream scoop into the melted pan of butter. Tips For Making The Best Cinnamon Raisin Biscuits. I found that the cinnamon raisin biscuits taste the best fresh out of the oven, still warm, so I suggest trying to recreate that fresh out of the oven taste when eating leftovers.

Recipe: Tasty Cinnamon Raisin Buttercream Biscuits While they are cooling, whisk together the powdered sugar, vanilla and cream for the glaze. Spoon the glaze over the tops of the warm biscuits and serve. How to freeze Cinnamon Raisin Biscuits: Evenly space the unbaked biscuits on a baking sheet without the sides touching. You can have Cinnamon Raisin Buttercream Biscuits using 12 ingredients and 3 steps. Here is how you cook it.

Ingredients of Cinnamon Raisin Buttercream Biscuits

  1. It’s 4 cups of bisquick.
  2. It’s 1 cup of sour cream.
  3. Prepare 1 cup of 7up or sprite.
  4. Prepare 1/3 cup of sugar.
  5. It’s 1 tsp of cinnamon.
  6. You need 1 stick of butter.
  7. You need 1 cup of raisins.
  8. You need of Frosting:.
  9. You need 2 oz of cream cheese softened.
  10. Prepare 1 stick of butter.
  11. You need 2 tbsp of sugar.
  12. Prepare 3/4 can of sweetened condensed milk.

In a large bowl, combine flour, baking powder, sugar, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and raisins; stir just until combined. Turn dough onto a floured surface.

Cinnamon Raisin Buttercream Biscuits step by step

  1. Heat oven to 375. In a 9×13 pan melt 1 stick of butter..
  2. In a bowl mix the bisquick, sour cream, 7up, cinnamon, raisins, and sugar. Mix well. Drop biscuits with a large ice cream scoop into the melted pan of butter. I always get 12 out of it. Bake about 30-35 minutes til done..
  3. To make the butter cream, Mix the butter, cream cheese and sugar til light and fluffy. Add sweetened condensed milk and beat til smooth. Pour over hot biscuits and smooth to the edges. Refrigerate leftovers..

Add oil to a skillet and place in the oven to heat. Mix the flour, salt and sugar in a large mixing bowl. Add the butter and rub in with your fingers until it resembles fine breadcrumbs. Beat the egg and stir it into the dry ingredients with the vanilla extract, knead to make a smooth dough (you may need to add a tiny splash of milk if the mixture is too dry). Add half of the icing sugar and beat until smooth.


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