Friday, September 2, 2011
Cinnamon Raisin Biscuits
When I was growing up, whenever it was a special day (like the first day of school, the last day of school, or when I was home from college, etc.) my mom made us cinnamon raisin biscuits for breakfast. To this day, whenever we're all home (a rarity, since one of us lives in Arizona, another in Virginia, and then little old me here in Michigan) one of us will request cinnamon raisin biscuits for breakfast. Usually my mom goes for it, because they're really easy to make, especially if you follow the one rule of biscuits: don't mess with the dough too much or you will end up with hockey pucks.
Go ahead and guess what happened the first time I made these by myself. It won't be too hard to guess, I promise.
These days I do for Gabbie what my mom used to have to do for me: I halve the dough before adding in the raisins, because Lord forbid if a raisin, or any type of fruit really, is in her baked good. She'll eat everything separately, but they MUST NOT BE MIXED FOR GOODNESS SAKE, MOM!
Anyway, make these for a breakfast this weekend, served with a big glass of milk, of course. Also, because these need to be even more decadent, we usually slice them in half, add a pat of butter, and stack them back up so the butter melts and OMG I'm drooling right now.
These biscuits are on my mind because a little person who lives in my house is starting preschool next Tuesday, and I will be starting the tradition in my house as well by serving her these biscuits for breakfast.
Cinnamon Raisin Biscuits
Adapted from My Mom (heh) and Fanny Farmer
2 c. flour
1/2 tsp. salt
4 tsp. baking powder
1 Tbsp. sugar
1/2 c. shortening (or butter, which is the route I usually take)
2/3 c. milk
1/4 to 1/3 c. sugar mixed with 1 tsp cinnamon (use more or less of each to taste)
a handful or two of raisins
2 c. powdered sugar
3 Tbsp. milk, plus more to reach desired consistency
1 tsp. vanilla
Preheat your oven to 425 degrees F.
Put your flour, salt, baking powder, and sugar into a bowl Cut the shortening into the flour mixture with a pastry blender (or, alternately, you could do this with a food processor) until the mixture resembles coarse meal. Add the milk and stir with a fork just until the dough forms a ball around the fork. Turn the dough onto a lightly floured surface and knead 7 times. Pat flat, and top with the cinnamon and sugar mixture and raisins. Fold over and knead 7 more times. Pat until 1/2 inch thick. Cut into rounds with a 2-inch biscuit cutter (or a drinking glass). Place on a cookie sheet and bake for 15-20 minutes.
While still hot, place the biscuits on your serving dish and drizzle with the icing.