My Wonderful World

W e l c o m e... And Enjoy!

Saturday, March 1, 2014

Cinnamon Raisin Biscuit Breakfast

My favorite meal has always been breakfast.  Biscuits...gravy, cheese grits,'s all good.   I was browsing one of my favorite sites Mennonite Girls Can Cook and they published a great biscuit mix, ala a homemade Bisquick.   I loved this recipe and wanted to share.   This recipe can be used for so many things just like a purchased mix.  I made this recipe with butter flavored Crisco but it also could be made with lard. If using butter, it would have to be refrigerated and I find it clumping up a bit.  

@@@@@ Now You're Cooking! Export Format

Biscuit Mix

12 cups unbleached flour
1/2 cup baking powder
1/2 tbsp cream of tartar (optional)
1/4 cup sugar
1 tbsp salt
1 1/2 cups shortening

In a large bowl ( I use the largest Tupperware bowl) mix shortening into dry ingredients, using a pastry cutter. Store in a sealed container, in a cool place for up to 3 months. Does not need refrigeration, but I believe the dough may be easier to work with when mix has been refrigerated.


Yield: 12 cups

** Exported from Now You're Cooking! v5.90 **

I used the mix to make basic biscuits and rolled the dough to a 9 x 13 rectangle.   Spread with soft butter, sprinkled with Splenda brown sugar and sprinkled with plumped raisins.  Roll up the cinnamon dough and slice into rounds.   Bake at 425F for 15 minutes.  Drizzle with a confectioners sugar frosting when cool.  Enjoy!

Bon Appétit and Enjoy
Your Wonderful World!

No comments:

Related Posts with Thumbnails
The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017