They are so delicious fresh out of the oven. The crunchy little bits of biscuit with the soft delicious inside makes you say “mmmmm”. We hadn’t made them in years, and we wondered if they would still hold up to our high expectations. They were absolutely amazing. The key is to not over kneed it so there are still huge chucks of butter. I roll it out with a rolling pin that is only 1/4 inch thick. Then fold it over and use a biscuit cutter. This makes them easy to half if you are making plain biscuits. I found that they are so easy to make and not overly technical that I could whip up a successful batch each and every time. The keys are extremely cold good quality butter, only kneed until it is combined, use a rolling pin that measures out 1/4 inch thick. That way you know for sure that it will be the right thickness. This is a link to the rolling pin I am talking about. There are tons like this. Pick one that works for you.
Recipe #11 Cinnamon Raisin Biscuits 5/5 Days approval
The recipe I found on Homesick Texan. It is her Everything’s Better with Biscuits recipe.
Cinnamon Raisin Biscuits
Ingredients
- 2 cups flour
- 1 Tbsp baking powder
- 3 Tbsp sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp kosher salt
- 1 stick chilled butter cubed
- 3/4 cup buttermilk
Instructions
- preheat oven to 450
- mix together the flour, baking powder, sugar, and salt
- cut the stick of butter into pieces with a pastry blender
- add liquids and mix to combine
- knead for one minute on floured counter
- roll until 1/4 inch thick and fold over
- cut with biscuit cutter
- bake for 15 minutes.
