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Cinnamon Nut/Raisin Biscuits

Cinnamon Nut/Raisin Biscuits

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Submitted by dmuirhome

Cinnamon Nut/Raisin Biscuits recipe

YIELD

12 servings

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

2 473
1 15
TABLESPOON ML BAKING POWDER
1 5
TEASPOON ML SALT
79
¾ 177
CUP ML MILK
3 45
TABLESPOONS ML BUTTER
melted
½ 118
¾ 3.8
TEASPOON ML CINNAMON
½ 118
CUP ML PECANS
chopped, or raisins

Directions

Preheat oven to 450F.

Combine the flour, baking powder and salt in a large mixing bowl.

Cut in the vegetable shortening using a pastry blender or two knives until the mixture has the consistency of coarse crumbs.

Add the milk, adding more milk if necessary so the dough is pliable but is still wet.

Turn the dough onto a heavily floured surface, and knead it lightly (8 to 10 times).

Do not overwork the dough.

Roll the dough into a rectangle ⅓ inch thick.

Mix the melted butter with the brown sugar, cinnamon and nuts or raisins.

Press the mixture into one half of the dough, then fold the dough over to encase the filling, pressing it lightly to adhere.

Cut out biscuits with a 2-inch round cutter (the diameter of a juice can), dipping the cutter in flour between cutting each biscuit so they do not stick.

Place the biscuits on an ungreased cookie sheet and bake in the center of the oven for 12 to 15 minutes, or until golden brown.

Serve immediately, or bake up to 2 hours in advance and reheat for 5 minutes in a 300F oven.

These biscuits are delicious served warm with sweet butter or apple butter.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 45g (1.6 oz)
Amount per Serving
Calories 421 42% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 671mg 28%
Total Carbohydrate 18g 18%
Dietary Fiber 3g 13%
Sugars g
Protein 19g
Vitamin A 7% Vitamin C 1%
Calcium 14% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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