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Cinnamon Swirl Raisin Biscuits

Servings 16 CinnamonSwirl Raisin Biscuits
Author Melissa Sperka


  • 4 cup baking mix [i.e. Bisquick]
  • 1/4 cup granulated sugar
  • 1 cup cold butter cubed
  • 1 1/4 cup buttermilk
  • 1 cup raisins [plumped in hot water]
  • Cinnamon swirl:
  • 1 Tbsp ground cinnamon
  • 4 Tbsp melted butter
  • 1/4 cup light brown sugar
  • 1 Tbsp Bisquick
  • Glaze:
  • 3/4 cup powdered sugar
  • 1/4 cup heavy cream
  • 1/2 tsp pure vanilla extract


  • Preheat the oven to 450°F. Cover the raisins with boiling water and let stand for 10 minutes to soften. Sift together the dry ingredients and use a food processor to cut in the cold butter until it resembles peas. Pour into a mixing bowl.
  • Mix in the buttermilk and raisins. Stir until fully combined. The dough will be sticky.
  • Lightly flour a non stick surface with additional Bisquick and turn the dough out onto the surface..
  • Knead the dough coating with Bisquick until it's not sticky. Around 10 turns.
  • Pat the dough into a round even height and width, then divide the dough in half then into 4 equal pieces. [Tip: Use just enough dry biscuit mix and avoid incorporating too much or the biscuits will be dry]
  • Mix together the cinnamon swirl ingredients.
  • Butter a metal non-stick 9 x 9 baking pan.
  • Gently, press 1/4 of the dough into the pan, then spread with 1/4 of the cinnamon swirl mixture. Repeat with each dough layer, pressing the edges of the dough together. Use floured hands, if needed. End with the cinnamon mixture.
  • Use a sharp knife and score the biscuits into 16 portions. Place into the preheated oven then immediately lower the temperature to 375°F.
  • Bake for 35-40 minutes or until cooked through and golden. Check at 25 minutes and place aluminum foil on top if needed to prevent over browning.
  • Mix together the glaze ingredients and drizzle on top.
  • The biscuits can be served as a pull-apart biscuit, drizzling the glaze over the top, or separated and glazed, according to your preference.