Hardees Cinnamon Raisin Biscuits Recipe Foodcom

Steps:

• Mix bisquick, buttermilk, raisins, cinnamon and sugar until dough forms. Turn onto a floured board and knead 1-2 minutes.
• Roll about 1/2" thick then cut into round biscuits. Brush tops with melted butter.
• Bake 8-10 minutes at 400* or until lightly browned (I'm guessing at the temperature!). Drizzle with powdered sugar glaze and enjoy!

Steps:

• In a large bowl, combine flour, baking powder, sugar, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and raisins; stir just until combined. , Turn dough onto a floured surface. Knead just until smooth, about 2 minutes. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter; place on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden. , Meanwhile, combine icing ingredients. Drizzle over warm biscuits.

Steps:

• Preheat oven to 425°F.
• Stir all ingredients until soft dough forms.
• Drop by spoonfuls onto ungreased cookie sheet.
• Sprinkle with additional sugar, if desired.
• Bake 10 to 12 minutes or until golden.

Steps:

• Preheat oven to 425F.
• Stir all ingredients together until a soft dough forms.
• Drop by spoonfuls onto an ungreased cookie sheet and sprinkle with additional sugar, if desired.
• Bake for 10-12 minutes or until golden brown.
• Enjoy!

Steps:

• Mix flour, baking powder, salt, baking soda and sugar.
• Blend in shortening with a fork until mixture is fine.
• Add milk and stir until just mixed. Only add enough milk to form dough. Add raisins and mix.
• Add cinnamon and mix until swirled through batter. Do not mix batter any more than you have to.
• Scrape batter onto well-floured surface. Flour top and pat down with hands until 1/2-inch thick.
• Cut with 2-inch cutter and place on greased baking pan.
• Bake at 400°F for 10-15 minutes until golden brown.
• Frost with powdered sugar glaze icing.

Steps:

• Place cereal into blender. Add cinnamon and brown sugar and blend.
• 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. For biscuit dough, use a 2 quart mixing bowl.
• Stir Bisquick together with sugar and raisins. Put buttermilk, tonic,.
• and vanilla into measuring cup without stirring and pour into Bisquick.
• mixture. Use a fork to mix until all of the liquid is absorbed. Knead.
• in the bowl with hands, dipping into additional Bisquick, to make dough.
• smooth and no longer stick. Break dough up into 4 or 5 portions in the.
• bowl. Sprinkle the flake mixture over the dough and then work it into.
• it with your hands until most of it is evenly distributed throughout.
• Marbleize the dough more than just mix the flake mixture inches Divide.
• into 12 equal parts and shape each into 1/2 inch thick patty, arranging.
• together in 2 Pam sprayed 8 inch round cake pans. Bake at 400F for 20 25.
• minutes or until evenly golden. Remove and top with icing.
• ICING::.
• With an electric mixer beat on high speed, 2 Tbls. melted butter,.
• 1 teas. vanilla, 2 Tbls. sour cream, and 1 1/2 cups powdered sugar.
• until smooth. Place one tablespoon icing on each hot biscuit.
• Allow to melt slightly and then swirl to cover top surface.