I don’t cook breakfast very often, even for company. That’s why I need my sister, Kay, as a partner in our theoretical bed and breakfast scheme. She knows how to do breakfast! It’s also why I like this recipe. I can make the dough and roll out the biscuits the night before (or weeks ahead of time) and put them in the freezer, then pop them in the oven when I roll out of bed.
My brother-in-law, Phil, makes these biscuits with the same sourdough starter he uses for his famous pizza, Unfortunately, I have not mastered the whole sourdough routine yet so I rewrote the recipe using a favorite ingredient I always have on hand–yogurt.
Unflavored yogurt gives these biscuits a wonderful texture and subtly tangy flavor. Their calling card is the aroma of cinnamon and nutmeg. One bite into the crisp and sugary crust reveals a tender biscuit stuffed with raisins and toasted pecans. I love to eat them with creme fraiche (pictured) or cherry butter but I’m sure your favorite jelly would be delicious too.
They are best eaten warm out of the oven but they taste mighty good the rest of the day too… although that’s pretty much the limit. If you don’t have many hungry mouths to feed, freeze the raw biscuits and keep them up to two months. Do not defrost before baking. Just add 3-5 extra minutes oven time.
Cinnamon-Raisin Biscuits
Makes 18 mini biscuits
Ingredients:
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon soda
1/4 cup packed brown sugar
3/4 teaspoon cinnamon
Pinch fresh grated nutmeg (or out of a can if you must)
5 tablespoons COLD butter
3/4 cup plain yogurt (or 1/4 cup milk + 1/2 cup sour cream if you’re pants are too loose)
1/2 cup raisins
1/4 cup toasted pecans
Directions:
First: Mix flour, baking powder, salt, brown sugar, cinnamon and nutmeg. Cut butter into dry ingredients using a fork or your fingers until pieces are the size of oatmeal.
Second: Pour yogurt over flour mixture and mix very lightly with a fork. Press dough into a ball and turn out onto floured board.
Third: Quickly and without fuss, press dough into a 6-7-inch square. Dough should be about 1 inch thick. Cut into 9 squares–3 cuts across and 3 cuts down. Cut each square in half diagonally. Paint each biscuit with melted butter and sprinkle with sparkling sugar (The grains are larger than regular sugar).
Fourth: Bake in oven preheated to 425 degrees for 15-17 seventeen minutes. (Add 3 or 4 minutes if biscuits are frozen.
Twisted Cinnamon-Pecan Breakfast Yeast Bread
My Favorite Cinnamon Rolls
{ 9 comments… read them below or add one }
Romain,
I will definitely be making these Cinnamon Raisin Biscuits soon! My printer just finished printing the recipe. I love the fact that I can make these up, bake what I want and freeze the rest for a special morning treat. YUM! Thanks for sharing this one. I noticed the sparkling sugar in your photo right away. Awesome photo!
Um…. I guess I won’t pop over for breakfast then (look at that empty table). These look like cinnamon raisin scones! Or reasonable facsimiles…. what a great recipe (love making scones). I do the freezer route and bake in the morning. Love the basket!
I agree, yogurt(also buttermilk) works very well in biscuit recipes, it keeps them nicely moist.
oh, I`m going to do these biscuits! looks so delicious!
I love breakfast so anytime you want to send those over is fine by me.
They look beautiful. Great photos!
AmyRuth
I am so glad, I stopped by. I now have a printed recipe that I can’t wait to make.
Paula,
The fact that you can freeze these cinnamon biscuits make them perfect for a busy morning.
It sounds like you had a lot of fun at the light and food seminar. I loved the lighting on the TWD chocolate tart.
Mimi
I love finding recipes that are easy make-aheads! Nothing is better than having a baking day of goods that freeze well. Just one day of baking equals many many easy breakfasts this way. No hassle no stress. Bran muffins are my favorite candidate for this, and these biscuits are going on my list for the next baking day.
Ooh, those look really good!