Cinnamon Raisin Biscuits with Fresh Milled Flour
These Cinnamon Raisin Biscuits with Fresh Milled Flour are a fun change from a regular biscuit. They have a simple glaze on top that makes them feel a little extra special without turning them into a dessert. They’re perfect for breakfast, brunch, or a snack!
Are you looking for more Fresh Milled Flour Recipes? Try our Whole Wheat Biscuits, Cinnamon Rolls, or our Fresh Milled Flour Dinner Rolls.
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I love having a sweeter biscuit option that I can still serve at breakfast. These have plenty of cinnamon and raisins throughout, but they aren’t overly sweet. The glaze adds a little extra sweetness on top, and my kids love this so much!
I used to tell my kids about Hardee’s Cinnamon Raisin Biscuits, so one day I decided I needed to recreate them with fresh milled flour! I started with my existing biscuit recipe, it’s rock solid, but it took a few tweaks to get these just right. The raisins weighed the dough down, the cinnamon flavor needed to come through, and I didn’t want them to be super sweet. These are the ones that finally got it right, and my family loved them!
What you’ll love about this Cinnamon Raisin Biscuit Recipe
Recipe Ingredients:
You’ll need the following ingredients to make these Cinnamon Raising Biscuits
- Freshly milled soft white wheat flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Butter
- Raisins
- Buttermilk
- Powdered sugar
- Milk
Ingredient Notes:
- Freshly Milled Flour: I use soft white wheat, it gives them the soft tender texture I want in a biscuit.
- Butter: Keep the butter cold! I put mine in the freezer along with the freshly milled flour before making the biscuits.
- Buttermilk: Use it cold, straight from the fridge. Cold buttermilk helps keep the butter from softening too much before the biscuits hit the oven.
How to make Cinnamon Raisin Biscuits with Fresh Milled Flour
Step 1: Place the freshly milled flour and butter in the freezer for 30 minutes before making the biscuits.
Step 2: Place the raisins in a small bowl and cover with hot water. Let them soak for 15 minutes, then drain well and pat completely dry.
Step 3: Preheat the over to 450°F. Line a baking sheet with parchment paper.
Step: 4: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
Step 5: Grate the cold butter into the flour mixture. Toss gently until the butter is evenly distributed, then stir in the raisins.
Step 6: Pour in the cold buttermilk and gently stir just until the dough comes together. Do not over mix. Cover and refrigerate the dough for 12 to 15 minutes. This gives the freshly milled flour time to hydrate and firms the butter back up
Step 7: Turn the dough out onto a well floured counter or pastry mat. Pat it into a 5×7 inch rectangle. Fold the top part down toward the middle, then fold the bottom part up over it. Turn the dough and pat it back into a rectangle. Repeat the folding process twice more, then pat the dough to about 3/4 inch thick.
Step 8: Cut out the biscuits and place them on the baking sheet. Bake for 12-15 minutes in the preheated oven until the tops are golden brown.
Step 9: Whisk the powdered sugar and milk together. Add a little more milk if needed, until the glaze is thick and to your desired consistency.
Step 10: Spoon glaze over the warm biscuits and serve.
PRO TIP:
Make sure you pat the raisins completely dry after soaking them. Any extra water left on the raisins will add moisture to the biscuit dough.
Storage and Reheating:
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
Reheating: Microwave individual biscuits for about 10-15 seconds. If they’re glazed, don’t heat them too long or the glaze will completely melt.
Freezing: For the best results, freeze the biscuits without the glaze. Let them cool completely, place them in a freezer safe container of Ziploc bag, and freeze for up to 3 months. Thaw and warm them before adding the glaze.
Additions and Substitutions:
ADDITIONS:
- Vanilla: Add 1/2 teaspoon of vanilla extract to the glaze for a little extra flavor.
- Nuts: Add 1/2 cup chopped pecans or walnuts along with the raisins.
SUBSTITUTIONS:
- Raisins: Golden raisins can be used in place of regular raisins.
- Milk: Heavy cream can be used instead of the whole milk for a thicker, richer glaze.
FAQs about these Cinnamon Biscuits
Why do I need to chill freshly milled flour?
Fresh milled flour is warm when it first comes out of the grain mill. Since we want to keep the butter cold when making biscuits, I put the flour in the freezer along with the butter for at least 30 minutes. If your flour is already cold, you can skip chilling it!
Do I have to soak the raisins first?
You don’t have to, but I recommend it. Soaking them for 15 minutes makes the raisins plump and soft before they’re added to the biscuit dough. Just make sure to dry them really well after soaking!
Can I use hard white instead of soft white wheat?
I recommend soft white wheat for this recipe. Soft white has a lower protein content and is better suited for tender baked goods like biscuits, muffins, cakes, and cookies.
Can I substitute milk for the buttermilk?
I highly recommend using real buttermilk in this recipe! I don’t recommend using milk with vinegar added as a sub in this recipe. While it can work in some recipes in a pinch, it’s much thinner than real buttermilk and can make the biscuit dough too wet. For the best texutre and consistency, use real full fat buttermilk for these biscuits.
What can I serve with this biscuit recipe?
Serve these whole grain biscuits as part of a breakfast or brunch with eggs, bacon, sausage, and fresh fruit.
They’re also perfect for an afternoon snack, and I won’t judge if you grab one straight off the pan before the glaze has even set. LOL!
Made this recipe? I’d love to see it! Tag me on IG or FB @littlechefwithin or share a photo in my Facebook group Fresh Milled Happiness. I love seeing what you’re baking!
Cinnamon Raisin Biscuits (Fresh Milled Flour)
Equipment
Ingredients
Biscuits
- 2 1/2 cups freshly milled soft white wheat flour 284 g
- 6 tablespoons butter 83 g
- 1/3 cup granulated sugar 70 g
- 1 tablespoon baking powder 12 g
- 2 teaspoons ground cinnamon 4 g
- 1/2 teaspoon baking soda 3 g
- 3/4 teaspoon salt 3 g
- 3/4 cup raisins 114 g
- 1 cup cold buttermilk
Glaze
- 1 cup powdered sugar 121 g
- 1 tablespoon whole milk
Instructions
- Place the freshly milled flour and butter in the freezer for 30 minutes before making the biscuits. 2 1/2 cups freshly milled soft white wheat flour
- Place the raisins in a small bowl and cover with hot water. Let them soak for 15 minutes, then drain well and pat completely dry.3/4 cup raisins
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the freshly milled flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.2 1/2 cups freshly milled soft white wheat flour, 1/3 cup granulated sugar,1 tablespoon baking powder,1/2 teaspoon baking soda,3/4 teaspoon salt,2 teaspoons ground cinnamon
- Grate the cold butter into the flour mixture. Toss gently until the butter is evenly distributed throughout the flour.6 tablespoons butter.
- Add the raisins and toss to distribute them evenly.3/4 cup raisins.
- Pour in the cold buttermilk and gently stir just until the dough comes together. Do not over mix.Cover and refrigerate the dough for 12 to 15 minutes. This gives the freshly milled flour time to hydrate and firms the butter back up. 1 cup cold buttermilk.
- Turn the dough out onto a well floured counter or silicone mat. Pat into a rough rectangle, about 5×7 inches. Fold the top third down to the middle, then the bottom third up to the middle, turn, and pat back into a rectangle. Repeat this fold twice more, then pat into a final rectangle about 3/4 inch thick.
- Cut out the biscuits and place them on the prepared baking sheet.
- Bake for about 15 minutes, or until the biscuits have risen and the tops are golden brown. Let cool about 10 minutes.
- Whisk together the powdered sugar and milk. Add a little more milk as needed until the glaze is thick but pourable.1 cup powdered sugar,1 tablespoon whole milk.
- Spoon the glaze over the warm biscuits and serve.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.