Cinnamon Raisin Biscuit Recipe
With lots of flaky layers and raisins in every bite, these cinnamon raisin biscuits are made with basic ingredients and come together quickly. The sweet cinnamon glaze on top takes them to the next level!
Ingredients
Cinnamon Raisin Biscuits
- 2 cups all-purpose flour spooned & leveled (250 grams)
- ⅓ cup granulated sugar (70 grams)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter cubed (85 grams; ¾ stick)
- ⅔ cup raisins (105 grams)
- ¾ cup cold buttermilk plus more for the tops of the biscuits (180 ml)
- 1 teaspoon pure vanilla extract
Cinnamon Icing
- 1 cup powdered sugar (120 grams)
- 1 ½ to 2 tablespoons whole milk
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon optional (can omit for a plain vanilla glaze)
Instructions
- To make the cinnamon raisin biscuits: Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined. Add the cubed cold butter and cut it into the dry ingredients using a pastry cutter until you have small pea sized pieces of butter (you may also use a food processor for this step). Stir in the raisins.2 cups all-purpose flour, ⅓ cup granulated sugar, 2 teaspoons baking powder, ¼ teaspoon baking soda, 1 ½ teaspoons ground cinnamon, ½ teaspoon salt, 6 tablespoons cold unsalted butter, ⅔ cup raisins
- Add the cold buttermilk and vanilla extract to the dry ingredients and gently mix until the dough starts to come together.¾ cup cold buttermilk, 1 teaspoon pure vanilla extract
- Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it into thirds like a letter. Turn the dough, gather any crumbs, and flatten it back into a rectangle. Repeat this folding process two more times.
- After the third fold, pat the dough down into a ½-inch thick rectangle (make sure to measure!). Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Make sure not to twist the biscuit cutter as you're cutting because it will seal off the edges of the biscuits and prevent them from rising. Just press the biscuit cutter straight down and pull it straight back up. I suggest trying to cut out as many as you can the first time (I usually get about 6), as you continue to work the dough the biscuits won't be quite as good.
- Continue to gather any scrap pieces of dough, patting it back down to ½-inch thickness, and cutting it until you have 8 to 10 biscuits.
- Arrange the biscuits on the baking sheet about 2 inches apart, then place the baking sheet in the freezer for 10 to 15 minutes.
- Remove the baking sheet from the freezer and brush the top of each biscuit with a little more buttermilk.
- Bake for 18 to 22 minutes or until cooked through and lightly golden brown on top. Allow to cool slightly while you prepare the icing.
- To make the cinnamon icing: In a large mixing bowl or measuring cup, whisk together the powdered sugar, 1 ½ tablespoons of milk, vanilla, and cinnamon until well combined and no lumps remain. If the glaze is too thick, add a little more milk to thin it out. If the glaze is too thin, add more powdered sugar to thicken it.1 cup powdered sugar, 1 ½ to 2 tablespoons whole milk, ½ teaspoon pure vanilla extract
- Drizzle the icing on top of the biscuits and set aside for 10 to 15 minutes to allow the icing to harden.
Video
Notes
Storage Instructions: Biscuits may be stored in an airtight container at room temperature for up to 3 days.