Cinnamon Raisin Biscuits are a tradition I look forward to when I visit my sister and brother-in-law. Start your own tradition by making these for breakfast. Easy to prepare the night before.
Are you a breakfast person?
I know. It’s supposed to be the most important meal of the day according to a lot of people.
Thankfully, ever since I heard about intermittent fasting, I no longer eat breakfast. What a time saver!
Now I need my sister more than ever…
That’s why I need my sister as a partner in our theoretical bed and breakfast scheme. She knows how to do breakfast!
Why this recipe is so handy…
Make the dough and roll out the biscuits the night before (or weeks ahead of time) and put them in the freezer. Pop them in the oven when you roll out of bed.
My brother-in-law, Phil, makes these biscuits with the same sourdough starter he uses for his famous pizza, Unfortunately, I have not mastered the whole sourdough routine yet, so I rewrote the recipe using a favorite ingredient I always have on hand–yogurt.
Unflavored yogurt gives these biscuits a wonderful texture and a subtle tangy flavor. Their calling card is the aroma of cinnamon and nutmeg.
One bite into the crisp and sugary crust reveals a tender biscuit stuffed with raisins and toasted pecans. I love to eat them with creme fraiche (pictured) or cherry butter but I’m sure your favorite jelly would be delicious too.
They are best eaten warm out of the oven but they taste mighty good the rest of the day too… although that’s pretty much the limit.
If you don’t have many hungry mouths to feed, freeze the raw biscuits and keep them up to two months. Do not defrost before baking. Just add 3-5 extra minutes oven time.
How to cut Cinnamon-Raisin Biscuits:
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon soda
- 1/4 cup packed brown sugar
- 3/4 teaspoon cinnamon
- Pinch fresh grated nutmeg
- 5 tablespoons COLD butter
- 3/4 cup plain yogurt (or 1/4 cup milk + 1/2 cup sour cream)
- 1/2 cup raisins
- 1/4 cup toasted pecans
- Mix flour, baking powder, salt, brown sugar, cinnamon and nutmeg. Cut butter into dry ingredients using a fork or your fingers until pieces are the size of oatmeal.
- Pour yogurt over flour mixture and mix very lightly with a fork. Press dough into a ball and turn out onto floured board.
- Quickly and without fuss, press dough into a 6-7-inch square. Dough should be about 1 inch thick. Cut into 9 squares--3 cuts across and 3 cuts down. Cut each square in half diagonally. Paint each biscuit with melted butter and sprinkle with sparkling sugar (The grains are larger than regular sugar).
- Bake in oven preheated to 425 degrees for 15-17 seventeen minutes. (Add 3 or 4 minutes if biscuits are frozen.
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
- AmazonBasics Silicone Baking Mat - 2-Pack
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Amount Per Serving:Calories: 252 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 26mg Sodium: 354mg Carbohydrates: 34g Fiber: 1g Sugar: 12g Protein: 5g