Ingredients

The following ingredients have 16 Servings
  • 4 cups baking mix ([i.e. Bisquick])
  • 1/4 cup granulated sugar
  • 1 cup cold butter (cubed plus additional for pan)
  • 1 1/4 cup buttermilk
  • 1 cup raisins
  • Cinnamon swirl:
  • 1 Tbsp ground cinnamon
  • 4 Tbsp melted butter
  • 1/4 cup light brown sugar
  • 1 Tbsp Bisquick
  • Glaze:
  • 3/4 cup powdered sugar
  • 1/4 cup heavy cream
  • 1/2 tsp pure vanilla extract

Instruction

  • Preheat oven to 375°F. Butter a metal non-stick 9 x 9 baking pan.
  • Cover raisins with boiling water and let stand for 10 minutes to soften, then drain.
  • Meanwhile, sift together dry ingredients in a medium size mixing bowl, using a whisk, Using a pastry blender or a food processor, cut in butter until it resembles peas. (Add to a mixing bowl, if using food processor.)
  • To the mix add buttermilk and raisins. Stir until fully combined. The dough will be sticky.
  • Turn dough out onto a lightly floured non stick surface. (Use baking mix)
  • Gently knead the dough coating with Bisquick just until not sticky.
  • Pat the dough into a round even height and width, then divide the dough in half, then into 4 equal pieces. [Tip: Use just enough dry biscuit mix and avoid incorporating too much or the biscuits will be dry]
  • To make the swirl: In a small bowl, mix together the cinnamon, butter, sugar and bisquick until fully blended.
  • Gently, press 1/4 of the dough into the pan, then spread with 1/4 of the cinnamon swirl mixture. Repeat with each dough layer, pressing the edges of the dough together. Use floured hands, if needed. End with the cinnamon mixture.
  • Use a sharp knife and score the biscuits into 16 portions. Place into the preheated oven.
  • Bake for 40-50 minutes or until a toothpick inserted into the center comes back clean. Check at 25 minutes and place aluminum foil on top to prevent over browning.
  • Let stand for 5 minutes while you make glaze. Mix together powdered sugar, cream and vanilla, then drizzle on top.
  • Cut apart and serve.