Cinnamon Raisin Biscuits

Makes 48, 3-inch biscuits


  • 5 lb (full box) Krusteaz Professional® Buttermilk Biscuit Mix 734-0320
  • 40 fl oz (5 cups) buttermilk
  • 21 oz (4 cups) raisins, soaked and drained
  • 7 oz (1 cup) sugar
  • 2 Tbsp cinnamon
  • 18 oz (4 cups) powdered sugar, sifted
  • 8 oz (1 cup) butter, melted
  • 2 fl oz (1/4 cup) water
  • 1 tsp vanilla


  1. For biscuits, place Krusteaz Professional Buttermilk Biscuit Mix, buttermilk, raisins, sugar and cinnamon in mixer bowl.
  2. Using a paddle, mix on low speed 30 seconds.
  3. Scrape bowl and paddle. Continue to mix on low speed for an additional 30 seconds.
  4. Place dough on floured surface. Roll out and fold in half.
  5. Turn 1/4 turn and roll to 1/2-inch thickness.
  6. Cut with 3-inch biscuit cutter. Place side by side with edges touching on ungreased sheet pan.
  7. For convection oven, bake at 375°F 6-8 minutes; for standard oven, bake at 425°F 10-12 minutes.
  8. For icing, place powdered sugar, butter, water and vanilla in mixer bowl.
  9. Using a wire whip, mix on medium speed 1 minute or until smooth.
  10. Spoon icing onto warm biscuits. Serve warm.
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