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Cinnamon-Raisin Angel Biscuits

Hands-on time 20 mins
Total time 32 mins
Yield Makes about 2 dozen
The addition of yeast will guarantee fluffy biscuits every time.

Ingredients

  • 1 (1/4-oz.) envelope active dry yeast
  • 1/4 cup warm water (105° to 115°)
  • 5 cups all-purpose flour
  • 1 cup baking raisins
  • 1/4 cup firmly packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons lemon zest
  • 1 teaspoon ground cinnamon
  • 1/2 cup shortening, cut into pieces
  • 1/2 cup cold butter, cut into pieces
  • 1 1/2 cups buttermilk

How to Make It

  1. Preheat oven to 400°. Combine yeast and warm water in a 1-cup glass measuring cup; let stand 5 minutes.

  2. Meanwhile, whisk together flour and next 7 ingredients in a large bowl; cut in shortening and butter with a pastry blender until crumbly.

  3. Combine yeast mixture and buttermilk, and add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead about 1 minute.

  4. Roll dough to 1/2-inch thickness. Cut with a 2-inch round cutter or into 2-inch squares. Place on 2 ungreased baking sheets.

  5. Bake at 400° for 12 to 15 minutes or until golden.

  6. Note: We tested with Sun-Maid Baking Raisins.

  7. Time-Saving Tips: Prepare recipe as directed through Step Shape dough into a disk; store in a glass, airtight container in refrigerator up to 5 days. Let stand at room temperature 5 minutes. Roll, cut, and bake as directed in Steps 4- Unbaked biscuits may be frozen on a baking sheet, covered with plastic wrap, 2 hours. Transfer frozen biscuits to a zip-top plastic freezer bag, and freeze up to 1 month. Let stand at room temperature 30 minutes before baking as directed.