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Glazed Raisin-Cinnamon Biscuits

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  • Prep 15 min
  • Total 25 min
  • Servings 12
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Mmm! Bake up a wonderful aroma and taste with sweet and cinnamony biscuits.
Updated Jan 4, 2023
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Ingredients

Biscuits

Vanilla Glaze

  • 2/3 cup powdered sugar
  • 1 tablespoon warm water
  • 1/4 teaspoon vanilla

Steps

  • 1
    Heat oven to 450°F. In medium bowl, stir all biscuit ingredients just until soft dough forms.
  • 2
    Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter dipped in Bisquick mix. On ungreased cookie sheet, place biscuits 2 inches inches apart.
  • 3
    Bake 8 to 10 minutes or until golden brown. While biscuits are baking, in small bowl, beat all glaze ingredients with spoon until smooth. Spread glaze over warm biscuits.

Tips from the Betty Crocker Kitchens

  • tip 1
    To make drop biscuits, instead of kneading and rolling dough, drop dough by 12 to 15 rounded spoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
  • tip 2
    If you don't have a round biscuit cutter, a glass that's 2 1/2 inches in diameter is a good substitute.
  • tip 3
    Dried sweetened cranberries can be used in place of the raisins. Their slight tartness gives these biscuits a different flavor.

Nutrition

170 Calories, 4g Total Fat, 3g Protein, 31g Total Carbohydrate, 15g Sugars

Nutrition Facts

Serving Size: 1 Biscuit
Calories
170
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
6%
Trans Fat
1/2g
Cholesterol
0mg
0%
Sodium
310mg
13%
Potassium
90mg
3%
Total Carbohydrate
31g
10%
Dietary Fiber
0g
0%
Sugars
15g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved
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