CINNAMON SOUR CREAM BISCUITS
28 jan 2006

last week, when i asked for suggestions for the next OMGSNAX! recipe, daniel requested "cinnamon raisin biscuits, like hardee's used to make" -- & since the last couple attempts were things he definitely doesn't like, i thought maybe it'd be nice to try something he'd for sure enjoy. (although i have to say, just as a sidebar, that waiting for people to take their first bite of a new recipe is kind of nerve-wracking! or even trying a new recipe myself -- i feel almost depressed about it, you know, just on the off chance that it's terrible & i've just wasted a whole lot of my time.)

so this week, i looked up a few different biscuit recipes. most of them required being rolled out, & i'm sure you can guess what it is i don't have in my kitchen ... a rolling pin. so no to that. luckily, i happened to find ONE recipe that, although it featured sour cream (my nemesis), also required only gentle kneading instead of rolling. i made it this morning around 845am (after calling my dad before 8am for the recipe, as my internet was down (oh noes!)), & you know what? it worked out pretty darn well.

INGREDIENTS
2 cups all-purpose flour
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine
1 cup sour cream
2 tablespoons milk
1/2 cup raisins
1/2 cup confectioners' sugar
2 teaspoons milk

METHOD
preheat oven to 450 degrees. in a large mixing bowl, combine flour, sugar, cinnamon, baking powder, soda, & salt. cut in margarine. make a well in center. add sour cream, 2 tablespoons milk, & raisins, stirring till just combined (add a bit more milk, if needed). on floured surface, gently knead 8-10 stokes. pat dough to 1/2" thickness. cut with biscuit cutter, dipping in flour between cuts. place on baking sheet. bake at 450 degrees for 10-12 minutes. cool slightly on wire racks. stir together confectioners' sugar & 2 teaspoons milk. drizzle over biscuits. sprinkle with additional cinnamon & sugar, if desired.

DEVIATIONS & OBSERVATIONS
i didn't deviate AT ALL. well, ok -- i did end up adding an additional 2T milk to the dough b/c it really wasn't moist enough, but part of that i attribute to not having a pastry blender so i had kind of a hard time cutting in the butter.

also, i probably should've put down wax paper or parchment paper on the table before daniel floured it -- &, as he pointed out, i really should've been smart enough to remember to flour my hands! -- but that's just something to note for next time. it was a little bit messy, but nothing that wouldn't wipe up with a damp washrag.

the icing especially was super-easy to make, but i probably should double the recipe for it next time as it just wasn't quite enough. (caroline agreed).

i always suspected i was a much better baker than i was a cook, & this is just further proof -- apart from the pastry blender issue (i used a fork), i had no problems at all with this recipe. i guess i just feel more comfortable baking than i do cooking.

all in all, the biscuits went over well. daniel enjoyed them, my mom & my sister enjoyed them, & caroline & her mom enjoyed them. (i thought they were ok, but (a) i'm not a big biscuit fan & (b) EW RAISINS YUCKO.) to answer the question that's on everyone's minds: yes, i'd make them again despite the clean-up hassle.

"Cinnamon Sour Cream Biscuits" from allrecipes.com