Easy Like Sunday Morning
Jun. 24th, 2012 09:49 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
superbadgirlSome noms for Sunday morning. I know, it's already mid day; I'm a late riser.
I have no idea where it came from, but I had a craving from an old childhood classic. These were something we only got when on the road and, if I recall, going to visit or pick up one of my older siblings at college. And, like all fast food, only as a very big treat: cinnamon raisin biscuits from Hardee's. I remember the gooey, too-sweet glaze, the bite of cinnamon and the squish of raisins very well. I had to have them.
So, I made some.
I adapted from this recipe.
Recipe makes 12.
2 cups self-rising whole wheat flour (Make your own: 1 1/4 tsp baking powder and 1/2 tsp salt per cup of flour. Put in a sealed container and shake to mix. Voila, self rising flour.)
1/4 cup shortening
1/4 cup slightly softened butter
1 cup coconut milk
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/4 cup evaporated cane sugar
1 TB cinnamon
3/4 cup raisins
Mix flour, baking powder, salt, baking soda and sugar. Blend in shortening and butter with a fork until mixture is fine. Add milk and stir until just mixed. Add raisins and gently mix. Add cinnamon and mix until just swirled. Overmixing will result in tough biscuits, and no one wants that.
Scrape dough onto a well floured surface, flour top (and hands) and pat down until it's about 1/2 inch thick. Cut with 2 inch cutter, or whatever you have available. Place cut biscuits on a parchment lined baking sheet.
Bake at 375 for 10-15 minutes, or know your oven and adjust accordingly.
Frost with powdered sugar glaze.
Looks good already.
I'm not the sort that has cookie cutters around, so I used a standard drinking glass which measures 3 inch in diameter. I still somehow ended up with the right number of biscuits.
See, it worked fine.
Baked!
Glazed!
Seriously yummy. Flaky and tender and brought me right back to the Hardee's drive thru, only I'm positive I used better ingredients. :) I think even if you don't like raisins, you can either substitute another dried fruit or skip it altogether and just make a lovely cinnamon biscuit.
I hope these freeze well. They probably won't. I think the moisture might get sucked right out of them in the freezer, but what's a woman to do? Eat them all in one sitting? As tempting as that is because these are so good, I don't want to end up with a stomachache.
I have no idea where it came from, but I had a craving from an old childhood classic. These were something we only got when on the road and, if I recall, going to visit or pick up one of my older siblings at college. And, like all fast food, only as a very big treat: cinnamon raisin biscuits from Hardee's. I remember the gooey, too-sweet glaze, the bite of cinnamon and the squish of raisins very well. I had to have them.
So, I made some.
I adapted from this recipe.
Recipe makes 12.
2 cups self-rising whole wheat flour (Make your own: 1 1/4 tsp baking powder and 1/2 tsp salt per cup of flour. Put in a sealed container and shake to mix. Voila, self rising flour.)
1/4 cup shortening
1/4 cup slightly softened butter
1 cup coconut milk
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/4 cup evaporated cane sugar
1 TB cinnamon
3/4 cup raisins
Mix flour, baking powder, salt, baking soda and sugar. Blend in shortening and butter with a fork until mixture is fine. Add milk and stir until just mixed. Add raisins and gently mix. Add cinnamon and mix until just swirled. Overmixing will result in tough biscuits, and no one wants that.
Scrape dough onto a well floured surface, flour top (and hands) and pat down until it's about 1/2 inch thick. Cut with 2 inch cutter, or whatever you have available. Place cut biscuits on a parchment lined baking sheet.
Bake at 375 for 10-15 minutes, or know your oven and adjust accordingly.
Frost with powdered sugar glaze.
Looks good already.
I'm not the sort that has cookie cutters around, so I used a standard drinking glass which measures 3 inch in diameter. I still somehow ended up with the right number of biscuits.
See, it worked fine.
Baked!
Glazed!
Seriously yummy. Flaky and tender and brought me right back to the Hardee's drive thru, only I'm positive I used better ingredients. :) I think even if you don't like raisins, you can either substitute another dried fruit or skip it altogether and just make a lovely cinnamon biscuit.
I hope these freeze well. They probably won't. I think the moisture might get sucked right out of them in the freezer, but what's a woman to do? Eat them all in one sitting? As tempting as that is because these are so good, I don't want to end up with a stomachache.
