Super Cinnamon Biscuits

Directions

MIXTURE:

Empty the box of cereal into blender.

Dump in cinnamon and brown sugar and use high speed, pulsing, for about 3 seconds or until crumbled, but not powdered.

Empty into small bowl.

Stir in melted butter with fork until mixture is completely softened.

Set aside.

BISCUIT DOUGH:

Use a 2-qt mixing bowl.

Stir biscuit mix together with sugar and raisins.

Put buttermilk, water and vanilla into measuring cup, without stirring and pour into biscuit mixture.

Use fork to mix until all of the liquid is absorbed.

Then knead in the bowl with hands, dipping into additional buiscuit mix, to make dough smooth and no longer stick.

Break dough up into 4 or 5 portions in the bowl - sprinkling the bran mixture over the dough and then working it into your hands until most of it is pretty well evenly distributed throughout the dough.

Divide dough into 12 equal parts and shape each into ½ inch thick patty, arranging close together in 2 greased 8 inch round layer cake pans.

Bake at 400℉ (200℃) for 25 minutes or until evenly golden.

Remove pan to wire rack and wipe tops with icing at once using the following recipe or your favorite cream cheese recipe.

ICING:

In small bowl with electric mixer on high speed, beat 2 tablespoons melted butter, 1 teapoon vanilla, 2 tablespoons sour cream, dash of salt and 1½ cups powdered sugar until smooth.

Place a rounded tablespoon of icing top each biscuit right out of the oven, letting the icing stand on the warm biscuits half a minute before spreading it.

Refrigerate any leftover icing in covered container to use within 2 weeks or freeze to use in 6 months.