Whole-Wheat Cinnamon Raisin Drop Biscuits
These glazed whole-wheat cinnamon raisin drop biscuits are exceedingly delicious! And may I also add that they take almost no time to make at all. Moreover, the cinnamon raisin flavor tastes amazing along with the glaze on top.
And as far as texture goes, these whole-wheat cinnamon raisin drop biscuits are as fluffy and soft as regular biscuits. They can go good for breakfast or even as a healthy snack.
By the way, drop biscuits contain pretty much the same ingredients as regular biscuits. The only difference between the two is the way they’re made.
The Ease of Making Drop Biscuits
I know most biscuit recipes tend to take a while to make. The process often includes kneading the dough, and then rolling and cutting it into biscuits.
With drop biscuits, the kneading, rolling and cutting of the dough is eliminated. This makes the biscuit making process so much more quicker and easier. This makes drop biscuits simple enough for most anyone (including children with supervision) to make.
Cheddar and Garlic Drop Biscuit Recipe Recommendation
In addition to this whole-wheat cinnamon raisin drop biscuits recipe, be sure to check out this cheddar and garlic drop biscuit recipe. Oh my gosh, these biscuits are so good also (also fluffy and delicious)! I mean, you can’t get any better than cheddar and garlic, ya know? And these biscuits are ready in no time as well.
But How Are Drop Biscuits Actually Made?
A drop biscuit recipe is pretty much hard to mess up. It’s that easy. The process to make them involves first combining all of the dry ingredients in a large bowl. Then you add in cold butter and incorporate it into the dry ingredients with a pastry blender.
If you don’t have a pastry blender on hand, no problem! You can just use two knives by sawing them back and forth together through the butter. Or when I’m being lazy (most of the time), I will just use a fork to cut the butter in.
*If you’re still in doubt, I found this great article online on several ways you can achieve this easily*
After cutting the butter into the dry ingredients, you add in your milk of choice; then combine everything together. A soft dough should form at this point, and you’re ready to make your biscuits! Super simple..
Why Are They Called Drop Biscuits?
I really should’ve mentioned this earlier, but better late than never, right? There’s a reason why they are called drop biscuits. It’s because you simply scoop out the dough and place/drop it onto your baking sheet before baking. That’s pretty much it.
Don’t get me wrong, traditional biscuits have their place. But I often prefer the drop biscuit method because it’s less time consuming to make them. Have you ever made drop biscuits? What’s your take on them compared to regular biscuits.
Whole-Wheat Cinnamon Raisin Drop Biscuits Ingredients
In addition to these drop biscuits being super easy to make, they’re pretty nutritious. And you only need simple basic ingredients to make them.
On top of that, you can make your biscuits vegan if you choose. All you need to do is make sure to use dairy-free butter and milk. I’m sure you already have most if not all of these ingredients on hand already.
- Whole-Wheat Flour
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Cane Sugar
- Cold Butter (Dairy or Dairy-Free): Only two tbsps needed
- Milk (Dairy or Dairy-Free)
- Glaze Ingredients: Powdered sugar, vanilla extract, and milk (dairy or dairy-free)
If you’ve tried out this whole-wheat cinnamon raisin drop biscuits recipe, I’d love to know what you think. Either way, thank you so much and have a blessed day!
Whole-Wheat Cinnamon Raisin Drop Biscuits
- 3/4 cup whole-wheat flour
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 tbsp regular cane sugar
- 1 tsp cinnamon
- 2 tbsp dairy or dairy-free cold butter
- 1/2 cup raisins
- 1 cup and 2 tbsp dairy or dairy-free milk
- Glaze ingredients: 1/2 cup powdered sugar, 1/2 tsp vanilla extract, and 2 1/2 tsp milk (dairy or dairy-free)
- Preheat your oven to 400 degrees. In a large mixing bowl, combine all of the dry ingredients (flours-cinnamon).
- With a pastry blender or other alternative method as described above, cut the butter into the flour mixture until coarse crumbs are formed.*All you have to do is to make sure that the butter is cut into very tiny pieces*
- Stir in the raisins. Then add in the milk and combine until a soft dough forms. Place dough (2 tbsp for each biscuit) onto parchment-lined baking sheet. Bake for about 15 minutes until browned.
- You can pretty much glaze the biscuits after you take them out of the oven. Just combine all the the glaze ingredients until very smooth. Drizzle the amount you want over the biscuits. *Let the biscuits sit for a few minutes after glazing them before eating – so the glaze can firm up some* These biscuits are best eaten warm..