I received a champion ribbon at the county fair with these biscuits. They're good warm or cooled. They're great for breakfast or anytime.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, soda, and salt. Cut in margarine. Make a well in center. Add sour cream, 2 tablespoons milk, and raisins, stirring till just combined (add a bit more milk, if needed).

  • On floured surface, gently knead 8-10 stokes. Pat dough to 1/2" thickness. Cut with biscuit cutter, dipping in flour between cuts. Place on baking sheet.

  • Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Cool slightly on wire racks.

  • Stir together confectioners' sugar and 2 teaspoons milk. Drizzle over biscuits. Sprinkle with additional cinnamon and sugar, if desired.

Nutrition Facts

231.1 calories; 3.1 g protein; 29.1 g carbohydrates; 8.6 mg cholesterol; 255.9 mg sodium. Full Nutrition

Reviews (97)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/01/2006
OUTSTANDING!!! I've made these biscuits twice already, and here's a great tip for you: they turn out the same whether you use sour cream or plain yogurt! I ran out of sour cream, but wanted to make these so I used some plain yogurt. The only difference was that when I used the yogurt, I omitted the 2T of milk. Since yogurt is so "moist," I didn't need it. I also omitted the raisins both times because we never keep 'em around the house. I also doubled the sugar, cinnamon, and salt, and used butter instead of margarine. The icing is great to top these off with, so don't leave it out. I love this recipe. The biscuits are moist and soft, they keep well for atleast 3 days, and they reheat well. I usually cook mine at 390 for about 22 minutes or so on the VERY TOP rack. MMMMMM MMMMM. This one's a keeper!!! Read More
(69)

Most helpful critical review

Rating: 3 stars
10/11/2010
I did not enjoy these biscuits. They were remarkably flavorless and neither moist nor fluffy in the least. I have had success with other biscuit recipes but would not make this one again. Read More
(7)
115 Ratings
  • 5 star values: 76
  • 4 star values: 25
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
05/01/2006
OUTSTANDING!!! I've made these biscuits twice already, and here's a great tip for you: they turn out the same whether you use sour cream or plain yogurt! I ran out of sour cream, but wanted to make these so I used some plain yogurt. The only difference was that when I used the yogurt, I omitted the 2T of milk. Since yogurt is so "moist," I didn't need it. I also omitted the raisins both times because we never keep 'em around the house. I also doubled the sugar, cinnamon, and salt, and used butter instead of margarine. The icing is great to top these off with, so don't leave it out. I love this recipe. The biscuits are moist and soft, they keep well for atleast 3 days, and they reheat well. I usually cook mine at 390 for about 22 minutes or so on the VERY TOP rack. MMMMMM MMMMM. This one's a keeper!!! Read More
(69)
Rating: 5 stars
05/01/2006
OUTSTANDING!!! I've made these biscuits twice already, and here's a great tip for you: they turn out the same whether you use sour cream or plain yogurt! I ran out of sour cream, but wanted to make these so I used some plain yogurt. The only difference was that when I used the yogurt, I omitted the 2T of milk. Since yogurt is so "moist," I didn't need it. I also omitted the raisins both times because we never keep 'em around the house. I also doubled the sugar, cinnamon, and salt, and used butter instead of margarine. The icing is great to top these off with, so don't leave it out. I love this recipe. The biscuits are moist and soft, they keep well for atleast 3 days, and they reheat well. I usually cook mine at 390 for about 22 minutes or so on the VERY TOP rack. MMMMMM MMMMM. This one's a keeper!!! Read More
(69)
Rating: 5 stars
03/05/2007
Thes biscuit where really delicious as previous prople said to double the cinnamon and sugar.I did just that and i also add 1 tsp of nutmeg and a tsp of vanilla extract,and i also sprinkle with cinnamon and sugar before baking and for the icing i add a tsp of vanilla and cinnamon .THESE WERE SO DELICIOUS..Thanks for the recipes Read More
(37)
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Rating: 5 stars
09/23/2007
Yum Yum Yum! I make biscuits every Sunday AM for hubby and me and decided to try these (sans raisins) as a change. Wow big hit! I did increase the sugar to 2T and cinnamon to 1t and added vanilla to the glaze. If you really want to "gild the lilly" try melting about 3 T of butter and spreading it on the bottom of your baking sheet. When placing the cut biscuits on the sheet set them in the butter and then flip them so that both sides are coated in butter. Use a pastry brush to spread any excess butter on the biscuits. This is how I make my regular biscuits and really adds that extra touch. I also sprinkled a little cin and sugar on top. Will definitely be making these again! Read More
(27)
Rating: 5 stars
04/11/2003
I made these with nonfat plain yogurt 7tbsp lite butter and 1 tbsp regular butter to decrease the fat. They were very good. I accidentally softened the lite butter too much therefore instead of rolled biscuits they became drop biscuits. But it was quicker that way and everyone loved them. I added a little cinnamon sugar to the powdered sugar for the icing too. Thanks I'll make these again and again!!! Read More
(26)
Rating: 5 stars
11/15/2006
I made these biscuits yesterday to bring to work and everyone loved them! Some people had two or snuck another one to save for later! I used golden raisins and butter as substitutes and even had to use a muffin tin because I didn't have a sheet pan available (I am a college student in a dorm so I don't have access to a full kitchen unfortunately) and they were flaky and delicious. I also upped the sugar to 3 tbs. the cinnamon to 2 tsp. and I didn't even bother with the glaze at the end. Delicious!! Read More
(20)
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Rating: 5 stars
04/11/2003
Delicious. I love this biscuit so much. The best I have ever had. Read More
(18)
Rating: 5 stars
04/11/2003
This is one of the best recipes I have ever tried! I made them for breakfast one morning and I swear my husband and I almost ate the whole batch by ourselves! Superb!! Read More
(15)
Rating: 5 stars
04/11/2003
Really really good. Great just out of the oven and delicious the next day. A rave review! Read More
(12)
Rating: 5 stars
04/11/2003
These biscuits are delicious and light. I add some chocolate chips and I found the chocolate flavor goes really well with the cinnamon. They are really easy and quick to make. Thank you Jannifer! Read More
(11)
Rating: 3 stars
10/11/2010
I did not enjoy these biscuits. They were remarkably flavorless and neither moist nor fluffy in the least. I have had success with other biscuit recipes but would not make this one again. Read More
(7)