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4.78 from 9 votes

Cinnamon raisin biscuits

These easy buttermilk biscuits are layered with cinnamon sugar and vanilla-soaked raisins! Brush with buttermilk before baking and sprinkle on more cinnamon sugar. Top with a cinnamon icing!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 8 biscuits
Calories: 430kcal

Ingredients

For the biscuits

  • 1/2 cup (85 g) raisins
  • 1 teaspoon vanilla extract
  • 3 cups (360 g) all purpose flour
  • 5 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup (1 stick, 113 g) unsalted butter cold, cut into tablespoons
  • 1 ¼ cups (300 mL) cold buttermilk

For the swirl/topping

  • 2 Tablespoons granulated white sugar
  • 1 teaspoon cinnamon

For the icing

  • 1 1/2 cups (170 g) confectioners sugar (powdered/icing)
  • 2-3 Tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon

Instructions

  • Soak raisins. In a small bowl, stir together vanilla and raisins. Let soak until ready to use.
  • Prep oven and pan. Preheat your oven to 450f. Line a cookie sheet with parchment paper or silicone baking mat. Or use a round cake pan (lightly grease). You can also bake in a cast iron pan.
  • Combine dry ingredients. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
  • Cut in butter. Using your fingertips, two knives, or a pastry blender, cut the butter into the dry ingredients until the butter are pea-sized. You should still see visible solid pieces of butter.
  • Add raisins. Stir in the soaked raisins and any leftover vanilla extract.
  • Add buttermilk. Pour in your cold buttermilk and stir to combine. It will form a shaggy, sticky dough.
  • Make swirl/topping. This is going to be layered into the biscuit dough and some will be sprinkled on top. In a small bowl mix together the cinnamon and sugar. Reserve some for sprinkling on top.
  • Shape the biscuits. Empty the bowl onto a lightly floured surface. Pat or roll the dough into a 1/2-inch thick and sprinkle on some cinnamon sugar. Then fold the dough in half. Repeat this process 3 more times to create layers.
  • Cut out the biscuits. Pat the dough out into a 3/4 inch to 1-inch thick circle (I like thick biscuits so I make the dough about 1-inch thick). Using a biscuit cutter (or the rim of a large drinking glass) press straight down into the dough. You can also use a sharp knife or pizza cutter and just cut the biscuits out into squares. Do not twist the cutter, which can cause your biscuits to come out lopsided. Place biscuits on prepared baking sheet or in baking pan. Place the biscuits next to each other on the cookie sheet so they touch.
  • Top the biscuits. I use a pastry brush and lightly brush on the leftover buttermilk that is in my measuring cup and brush the tops of the biscuits. I then sprinkle on the remaining cinnamon sugar.
  • Bake the biscuits. Bake for about 15 minutes until golden brown. Remove from the oven and allow to cool on pan for about 5 minutes. Remove biscuits to continue to cool on a cooling rack.
  • Make icing. In a small bowl, combine the powdered sugar, milk, vanilla, and cinnamon. Adjust consistency if needed. Drizzle on biscuits once cool.

Video

Notes

  • Make ahead: You could make the dough, shape and cut the biscuits and keep the biscuits wrapped in the fridge overnight to bake fresh the next morning. Or freeze unbaked biscuits. Freeze them uncovered and then transfer to a freezer safe bag. Bake frozen, but just add a few more minutes of baking time.
  • Storage: You can store the biscuits in an airtight container in the refrigerator for up to one week. Or  you can freeze the baked biscuits, without icing, in an airtight container for up to 3 months. I love putting them in a sealable plastic bag and squish as much air out as possible. They will thaw pretty quickly at room temperature. I also love warming them up in the microwave for about 15-30 seconds and then top with icing just before serving.
  • Unsalted Butter Substitute: You can reduce the salt by 1/4 teaspoon and use salted butter. Or use shortening instead (but it won't have the flavor like butter does).
  • Raisins: Optional, you can omit if you would like!
  • Buttermilk: If you don't have any, make a DIY buttermilk by combining 1 cup + 3 Tbs. cold milk and 1 Tbs. lemon juice (or vinegar) let sit for 5 minutes.
  • Crispier biscuits: For crispier biscuits, separate the biscuits on the cookie sheet so they don’t touch, which will make for crispier edges. You can also bake these in a cast iron skillet, which will produce a crispy bottom as well.

Nutrition

Calories: 430kcal | Carbohydrates: 72g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 263mg | Potassium: 441mg | Fiber: 2g | Sugar: 27g | Vitamin A: 424IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 3mg