And here’s your next installment of Buttery Biscuits magically transformed into a new version of yum! Don’t forget to check out TWN’s Facebook page to watch my video on how to make these biscuits! If you need a sweet and iced, soft and fluffy, cinnamon and raisin studded biscuit made from scratch in minutes in your kitchen…this is the how.
And this is the why…
And here’s the little trick to them. You can’t touch them or mix them too much or you end up with little bricks instead of this light, fluffy, golden yumminess.
I use my stand mixer and that makes it virtually effortless. If you don’t have one, you’ll need a pastry cutter or be handy criss-crossing butter knives.
So, into my mixer bowl I dump two cups of unbleached flour,
2 1/2 tsp. of baking powder,
and 3/4 tsp. salt. Mix these dry ingredients well.
Cut 6 Tbs. of cold butter into pieces and add it to the flour mixture. Use your mixer on low, or a pastry cutter to mix just until the butter is in pea-sized pieces. Stir in 1 c. raisins, 1 heaping tsp. of cinnamon, and 3 T. sugar (this is optional as I’ve also made them without the sugar allowing the glaze to be the sweet element).
Turn the mixer on low and slowly pour in 3/4 c. of milk or take it up a notch and use real buttermilk!! Mix JUST until the dough pulls together most of the way. Do not worry about the little crumbs at the bottom of the bowl, you just need it to be mostly in one big glob. And, yes, glob is a technical term.
Next, pour the whole mess onto a cutting board, crumbs and all.
This is the really important part. All you need to do is gently pull this pile together and flatten it a bit. Then, flip it over one time and gently press it until it is about an inch thick. Do NOT feel the need to smooth it put or make it pretty. Just press it together just enough to cut some shapes out of it.
I use a skinny glass to cut out the circles, but you can use whatever you have to cut the size biscuits you want. I usually get about eight small biscuits or six bigger ones. And, let them be ugly. Good biscuits should never look perfect. That would mean you touched the dough too much.
Gently, place the biscuits onto a cookie sheet and bake at 450 degrees for about twelve minutes (up to 15 minutes for bigger biscuits).
Remove them when they are just golden on the top.
Let these beauties cool on a cooling rack until fully cool. Make your glaze by mixing 2/3 c. sifted powdered sugar, 1/2 tsp. vanilla, and 2 T. heavy whipping cream until it’s the perfect consistency to drizzle over your beautiful, buttery biscuits.
- 2 c. unbleached flour
- 2½ tsp. baking powder
- ¾ tsp. salt
- 1 c. raisins
- 1 tsp. cinnamon
- 3 T. sugar
- 6 T. butter
- ¾ c. milk
- Into a mixer bowl, put flour, baking powder, and salt. Mix well.
- Cut cold butter into pieces and add them to the flour mixture.
- Add in raisins, cinnamon, and sugar.
- Turn the mixer on low, or use a pastry cutter, and mix the butter just until the butter is in pea-sized pieces.
- Turn the mixer on low and slowly pour in the milk or buttermilk.
- Mix JUST until the dough is mostly pulled together and then immediately stop. There will still be some crumbs at the bottom of the bowl.
- Pour the whole mess onto a cutting board and gently pull the pile together, and flatten it a bit. Flip it over one time to collect all of the crumbs. Gently press it together until it is about an inch thick.
- Use a skinny glass or a biscuit cuter to cut out circles.
- Gently place them on a cookie sheet and bake in a preheated 450 degree oven for about 12 minutes or until just golden on top.
- To make shortcake biscuits, add 3 T. of sugar to dry ingredients.
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