Cinnamon-Raisin Angel Biscuits
More From Southern Living
Total: 32 Minutes
- 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
- 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.
- Note: We tested with Sun-Maid Baking Raisins.
- Time-Saving Tips: Prepare recipe as directed through Step 3. 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 4-5. 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.
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