Iced Raisin Biscuits Recipe

Here is a recipe to get into the fall spirit.

Ingredients
2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1/3 cup raisins
1/2 cup 2% milk
3 tablespoons maple syrup

ICING:
1/2 cup confectioners' sugar
1/8 teaspoon rum extract
2-1/4 teaspoons 2% milk
Directions
In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Add raisins. In a small bowl, combine milk and syrup; stir into crumb mixture just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden brown.
Meanwhile, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over warm biscuits. Yield: 10 biscuits.
Nutrition Facts: 1 biscuit equals 239 calories, 10 g fat (6 g saturated fat), 25 mg cholesterol, 310 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.

Ingredients


3 tablespoons cinnamon-sugar, divided
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup buttermilk
1/2 cup maple syrup
1/2 cup finely chopped pecans
2 tablespoons 2% milk
 2-1/2 cups all-purpose flour

Directions
In a large bowl, combine the flour, 2 tablespoons cinnamon-sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and syrup just until moistened. Fold in pecans.
Turn onto a floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place 2 in. apart on an ungreased baking sheet. Brush with milk; sprinkle with remaining cinnamon-sugar.
Bake at 400° for 12-15 minutes or until golden brown. Serve warm. Yield: 1 dozen