I’ve been wanting to blog these biscuits for a long time, but I’ve been resisting because every time I make them I eat wayyy too many. Sometimes you just gotta live a little, and so I made them anyway…and then I ate 4 (!!) in one day ;). They’re totally worth it though. A little piece of heaven – soft, flaky biscuits with cinnamon and raisins covered with powdered sugar icing. Just typing that kind of made me want to go make some! Luckily, they are super simple to make and turn out amazing every time. The secret ingredient? White Lily Flour. I’ve used White Lily Flour for several years now and I think it makes the best biscuits. Why? Because White Lily Flour is made from a soft, winter wheat and has a lower protein content that other brands. If you live in the south, it should be readily available at your grocery store. Of course, if you can’t find a soft, winter wheat flour, just use whatever you have on hand. Your biscuits won’t be quite as light, soft, and fluffy, but I’m sure they’ll still be delicious. Enjoy!

This post was not sponsored by White Lily. I just happen to love their product =).

Cinnamon Raisin Biscuits 
1 cup White Lily self-rising flour (or other low-protein, soft winter wheat flour)
2 tbsp cold butter
1/2 tsp ground cinnamon
1/2 tbsp light brown sugar
1/4 cup raisins
1/3-1/2 cup low-fat buttermilk
1/2 cup powdered sugar
1-2 tsp milk

1. Preheat oven to 450 degrees and spray baking sheet with non-stick spray.
2. Combine flour and cold butter in bowl. Cut butter into flour using pastry cutter, 2 knives, or your fingers until crumbs are the size of small peas. Stir in cinnamon, brown sugar, and raisins. Place mixture in the refrigerator for about 10 minutes.  Remove from the fridge and stir in 1/3 cup buttermilk. If mixture is still crumbly, add more buttermilk one tablespoon at a time until a soft dough forms.
3. Turn dough onto lightly floured surface and knead gently 2-3 times. Pat dough to 1/2 inch thick and cut using a 2 inch biscuit cutter. Place on prepared baking sheet and bake for 10 minutes or until golden brown.
4. While biscuits are baking, combine powdered sugar and milk in small bowl and whisk until smooth. Drizzle over warm biscuits.  Makes 6 biscuits.

Nutritional Info (per biscuit): 176 calories; 4.2 g fat; 32.2 g carbohydrates; 0.9 g fiber; 2.9 g protein

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Categories: Breads, Breakfast

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