GLAZED CINNAMON-RAISIN DROP BISCUITS
These sweet biscuits, loaded with cinnamon-raisin goodness, are great for breakfast or with afternoon tea.
Provided by Betty Crocker Kitchens
Categories Afternoon Tea
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 425°F.
- Stir all ingredients except Vanilla Icing until soft dough forms. Drop dough by 8 spoonfuls onto ungreased cookie sheet.
- Bake 12 to 14 minutes or until golden brown. Spread Vanilla Icing over warm biscuits. Serve warm.
Nutrition Facts : Calories 220, Carbohydrate 42 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 490 mg
CINNAMON FRUIT BISCUITS
Because these sweet treats are so easy, I'm almost embarrassed when people ask me for the recipe. They're a snap to make with refrigerated buttermilk biscuits, sugar, cinnamon and your favorite fruit preserves. -Ione Burham, Washington, Iowa
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine sugar and cinnamon. Dip top and sides of biscuits in butter, then in cinnamon-sugar. , Place on ungreased baking sheets. With the end of a wooden spoon handle, make a deep indentation in the center of each biscuit; fill with 1 teaspoon preserves. , Bake at 375° for 15-18 minutes or until golden brown. Cool for 15 minutes before serving (preserves will be hot).
Nutrition Facts : Calories 178 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 323mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 0 fiber), Protein 3g protein.
CINNAMON BISCUIT FANS
You'll be a definite fan of these sweet cinnamon dessert biscuits that are baked in a muffin pan.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Grease 8 regular-size muffin cups. In large bowl, mix flour, 2 tablespoons granulated sugar, the baking powder and salt. Cut in firm butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture particles resemble fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball.
- Turn dough onto lightly floured surface. Knead lightly 10 times. Roll into 12x10-inch rectangle. Spread 3 tablespoons butter over rectangle. Mix 3 tablespoons granulated sugar and the cinnamon; sprinkle over rectangle. Cut rectangle crosswise into 6 (10x2-inch) strips. Stack strips; cut crosswise into 8 pieces. Place cut sides up in muffin cups.
- Bake 16 to 18 minutes or until golden brown. Immediately remove from muffin cups to cooling rack.
- In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm biscuits. Serve warm.
Nutrition Facts : Calories 295, Carbohydrate 41 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Biscuit, Sodium 420 mg
CINNAMON BISCUITS
These oven-fresh biscuits will disappear from your table as quickly as it took to prepare them! But you won't mind, because you can easily whip up another batch. Serve them with fried chicken, at breakfast or as a savory snack.
Provided by Taste of Home
Time 20m
Yield about 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine dry ingredients; cut in butter until crumbly. Stir in milk just until moistened. Drop by 1/4 cupfuls onto a greased baking sheet. Brush with melted butter and sprinkle with cinnamon-sugar. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 267mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
GLAZED RAISIN-CINNAMON BISCUITS
From Betty's Soul Food Collection... Mmm! Bake up a wonderful aroma and taste with sweet and cinnamony biscuits.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. In medium bowl, stir all biscuit ingredients just until soft dough forms.
- Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter dipped in Bisquick mix. On ungreased cookie sheet, place biscuits 2 inches inches apart.
- Bake 8 to 10 minutes or until golden brown. While biscuits are baking, in small bowl, beat all glaze ingredients with spoon until smooth. Spread glaze over warm biscuits.
Nutrition Facts : Calories 170, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Biscuit, Sodium 310 mg, Sugar 15 g, TransFat 1/2 g
LIME AND CORNMEAL COOKIES WITH CITRUS GLAZE
Provided by Giada De Laurentiis
Categories dessert
Time 1h59m
Yield 12 to 14 cookies
Number Of Ingredients 13
Steps:
- For the cookies: Line a baking sheet with a silicone liner or parchment paper. Set aside.
- In a food processor, pulse together the butter, sugar, and lime zest until combined. Add the egg, lime juice, and vanilla. Process until smooth. Add the rice flour, cornmeal, baking powder, and salt. Process until the mixture forms a dough. Place the dough on a lightly floured surface and knead for 20 seconds. Form the dough into a ball, wrap in plastic, and refrigerate for 20 minutes.
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Lightly flour a work surface. Cut the dough in half and roll out each piece into a 9-inch diameter circle, about 1/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into 10 circles and arrange on the prepared baking sheet. Gather any scraps of dough, knead together, and roll out to 1/4-inch thick. Cut out 2 additional rounds of dough and place on the baking sheet. Bake until light golden around the edges, 15 to 20 minutes. Cool for 10 minutes and transfer to a cooling rack to cool completely, about 15 minutes.
- For the glaze: In a medium bowl, whisk together the powdered sugar, lime zest, and lemon juice until smooth. Spread about 1 teaspoon of the glaze onto each cookie leaving, a 1/4-inch border around the edge. Allow the glaze to harden for about 45 minutes before serving.
NONNA'S LEMON RICOTTA BISCUITS
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 12 biscuits
Number Of Ingredients 12
Steps:
- Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
- Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.
CINNAMON COOKIES
Leave out a few of these cinnamon-spiced cookies for Father Christmas on Christmas Eve. Perfect for the festive biscuit tin, you could add some raisins too
Provided by Cate Dixon
Time 27m
Number Of Ingredients 8
Steps:
- Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
- Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
- Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.
Nutrition Facts : Calories 178 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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