Cinnamon-Currant Biscuits

Oxmoor House
Complement these glazed biscuits with assorted fresh fruit and cinnamon-flavored coffee.
2 biscuits.


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1/3 cup all-purpose flour
1/2 teaspoon baking powder
Dash of salt
1 1/2 teaspoons sugar
1/4 teaspoon ground cinnamon
1 1/2 teaspoons chilled reduced-calorie stick margarine
2 tablespoons currants
2 tablespoons plus 1 teaspoon skim milk
1/2 teaspoon all-purpose flour
Vegetable cooking spray
2 tablespoons sifted powdered sugar
1/2 teaspoon skim milk


Cook: 10 Minutes

Combine first 5 ingredients in a small bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Stir in currants. Add 2 tablespoons plus 1 teaspoon milk, stirring with a fork just until dry ingredients are moistened.

Sprinkle 1/2 teaspoon flour evenly over work surface. Turn dough out onto floured surface, and knead 4 or 5 times. Roll dough to 1/2-inch thickness; cut into rounds with a 2 1/2-inch biscuit cutter. Place rounds on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes.

Combine powdered sugar and 1/2 teaspoon milk, stirring well. Drizzle glaze over warm biscuits.

Created date

August 2009

Nutritional Information

Calories 166
Caloriesfromfat 14 %
Fat 2.5 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.2 g
Carbohydrate 33.7 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 114 mg
Calcium 0.0 mg