Gluten Free Cinnamon & Raisin Biscuits
Ingredients
Cinnamon and Rasin Biscuits
- 2 cups Cup 4 Cup Mulitpurpose Gluten Free Flour
- 1 teaspoon salt
- 1 tablespoon baking powder gluten free
- 1 teaspoon cinnamon
- 1/2 cup coconut sugar
- 4 tablespoons butter room temperature
- 1 cup raisins
- 1 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 3 tablespoons butter, melted
Icing
- 1 cup powered sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 3 tablespoons water, hot
Instructions
Cinnamon and Raisin Biscuits
- Preheat oven to 400°.
- Place a sheet of parchment paper on your kitchen counter and dust a small amount of gluten free flour over the parchment paper.
- Over a large mixing bowl, sift together gluten free flour, salt, baking powder, cinnamon, and coconut sugar.
- Add the room temperature butter to the dry ingredients and work the butter into the flour using a fork or hands until you see small pea-sized pieces of butter throughout the flour.
- Next, add the raisins and mix into flour mixture.
- Pour in the buttermilk and vanilla extract and mix until all ingredients are combined and a ball of dough is easily formed. (Do not over mix the dough because this creates tough biscuits.)
- Place the dough on the gluten free floured parchment paper and roll or press out the dough until it is 1 to 1-1/2 inches thick.
- Using a biscuit cutter, cut out as many biscuits as you can and then re-work the dough and roll it out again until you have cut out 6 to 8 biscuits.
- Melt 3 tablespoons of butter in a shallow bowl and dip both sides of each biscuit into the butter.
- Transfer the butter dipped biscuits to a small baking pan or small cake pan.
- Place biscuits tightly together in the baking pan so they are side by side. You do not want space between each biscuit.This allows the biscuits to rise up when baking and not flatten.
- Make a foil snake if needed to place around the outer biscuits. (Space between each biscuit causes the biscuit to spread out and flatten.)
- Place the biscuits in the oven and bake them for 20-25 minutes or until golden brown.
Icing
- To a small mixing bowl add the powdered sugar and cinnamon and mix together.
- Add the melted butter, vanilla extract, and hot water to the cinnamon and sugar and whisk together.
- Drizzle icing over the cinnamon and raisins biscuits after the biscuits have cooled enough to eat.
Notes
If the biscuit dough is sticking to you too much when pressing it out, dip your fingers in the melted butter and continue pressing out the dough. If your baking pan is new and not well seasoned, the bottoms of the biscuits will get too brown before the tops. I recommend that after baking the biscuits for 20 minutes, check the bottom of a biscuit to see if it's brown. If the bottom of the biscuit is brown, then turn your oven to broil (high) and allow biscuits to broil for 1-2 minutes until the top of biscuits have browned.