Cinnamon Raisin Biscuits (Fresh Milled Flour)
These Cinnamon Raisin Biscuits made with fresh milled flour are soft and tender with cinnamon, raisins, and a simple glaze. Perfect for breakfast or brunch!
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
PRO TIPS: Keep the butter and dough cold, and don’t flatten the dough too much when shaping. Keep it about 3/4-inch thick for taller biscuits. After soaking the raisins, drain and pat them completely dry so they don’t add extra moisture to the dough.
Nutrition
Serving: 1gCalories: 249.2kcalCarbohydrates: 53.4gProtein: 4.4gFat: 8gSaturated Fat: 4.9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20.9mgSodium: 439.9mgPotassium: 162mgFiber: 1.8gSugar: 8gVitamin A: 253.1IUVitamin C: 0.6mgCalcium: 113.9mgIron: 1.9mg
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