Everyone loves the delicious taste of homestyle Cinnamon Chip Raisin Biscuits.
This Recipe Uses:
"JIFFY" Buttermilk Biscuit Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Buttermilk Biscuit Mix | 2½ lb | 5 lb |
| Sugar | ½ cup (3½ oz) | 1 cup (7 oz) |
| Cinnamon | ¼ tsp | ½ tsp |
| Cinnamon Chips | 2 cups (12 oz) | 4 cups (1½ oz) |
| Raisins | 1½ cups (9 oz) | 3 cups (1 lb 2 oz) |
| Cold Water or Milk | 1½ cups (12 oz) | 3 cups (24 oz) |
| GLAZE | ||
| Powdered Sugar | 2 cups (8 oz) | 4 cups (1 lb) |
| Water or Milk | ¼ Cup | ½ cup |
| Vanilla Extract | ½ tsp | 1 tsp |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Add Buttermilk Biscuit Mix, sugar and cinnamon to mixer bowl. |
| 3 | Blend on low speed to incorporate. |
| 4 | Add cold water or milk. Blend on low speed* for 30 seconds. |
| 5 | Add cinnamon chips and raisins; mix additional 30 seconds more. |
| 6 | Place dough on a floured surface. Dust with flour. Fold all edges to center and gently pat (do not knead dough). Roll out to ½" thick using a rolling pin. |
| 7 | Cut out biscuits using a 3″ cutter. |
| 8 | Mix together glaze ingredients and set aside. |
| 9 | Bake according to directions below. |
| 10 | Drizzle glaze over hot biscuit. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| 3″ Biscuit | 2.5 oz | 400°F for 7 – 10 minutes | 450°F for 12 – 15 minutes | 64 |
Baking time may vary depending on the oven and oven load.
*Low speed is 1st speed on a 3-speed mixer, or 2nd speed on a 4-speed mixer.
