Cinnamon Roll Biscuits 

Yes, biscuits! If you’re looking for a good, flakey, layered with butter, cinnamon and raisins biscuit lightly kissed with creamy, silk-like glaze – look no further!  Crazy menopausal cravings are worse than the pregnancy ones for me- sweet one minute salty, the next… moist (sorry Tyler) one bite, then crunchy the next… wonderful woes of the woman 💛

Cinnamon Roll Biscuits

Dough

  • 4 c flour
  • 1/2 c sugar
  • 1 1/2 tsp cinnamon
  • 2 T baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1/4 c crisco
  • 4-8 T butter, keep chilled
  • 1 c buttermilk
  • 1/2 – 1 c golden raisins (I soaked mine in apple cider to keep them plump. Drain and pay dry before folding into dough)
  • 1 egg yolk, lightly beaten + 1 tsp water

Preheat oven to 450. In a large bowl, combine all dry ingredients; cut in crisco using hands, 2 knives or pastry cutter.  Add 3/4 c buttermilk, stirring just until combined, adding more milk if needed; gently fold in raisins. Turn out onto lightly floured surface, knead a few times until dough comes together. Press or roll into a rectangle, grate chilled butter over surface, fold into thirds, like a letter.

Turn dough a quarter turn, press or roll three more times, using all the butter ( about 1-2 T per roll-out). Roll out dough to about 3/4 inch; with floured biscuit cutter press straight down into the dough (twisting biscuit cutter “seals” edges, prohibiting the rise you desire).

Place on I greased or lined baking sheets, with sides just touching each other. Brush with egg wash. Bake for about 12-15 minutes. Remove from oven, cool and glaze. Sprinkle with cinnamon. Enjoy!!

Glaze

  • 1/4 c butter, softened
  • 1 c confectioners sugar
  • 1 tsp vanilla
  • 2 T milk
  • Cinnamon

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