Gluten-Free Cinnamon Raisin Biscuits
These gluten-free cinnamon raisin biscuits are the perfect breakfast treat! This easy one-bowl recipe makes soft, flaky biscuits filled with cinnamon and plump raisins, all topped with a sweet icing.
Servings: 8 biscuits
Ingredients
- ½ cup butter frozen
- 2 cups Cup4Cup gluten-free flour
- 4 Tablespoons sugar
- 1 ½ Tablespoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- ½ cup raisins
- 1 cup buttermilk plus extra for brushing the tops
- 1 Tablespoon ground cinnamon
Icing
- 1 cup powdered sugar
- 1 Tablespoon milk
- ¼ teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- Use a box grater to grate the frozen butter directly into the flour mixture. Then use your fingertips to gently toss and pinch the butter into the flour until the mixture resembles coarse crumbs. Stir the raisins into the flour mixture.
- Add the buttermilk and stir just until evenly combined. Then sprinkle about 1 teaspoon of cinnamon over the dough and fold it in without over mixing.
- Turn the dough out onto a floured surface. Roll the dough into a rectangle about 1-inch thick.
- Evenly sprinkle cinnamon over the top of the dough, reserving enough for two additional layers.
- Fold the dough in thirds, similar to folding a letter. First, bring the bottom edge up to meet the middle, then fold the top edge down over it, resulting in three layers of dough.
- Rotate the dough 90 degrees and roll it out again. Sprinkle with more cinnamon and repeat the folding process. Repeat these steps one more time.
- Roll the dough out into a rectangle about 1 inch thick, erring on the thicker side for taller biscuits.
- Use a 2 ½-inch biscuit cutter dipped in flour to cut out the biscuits. Re-roll any scraps and continue cutting until all the dough is used.
- Place the biscuits 1 inch apart on a parchment-lined baking sheet. Chill the shaped biscuits in the refrigerator while you preheat the oven to 425°F.
- Once the oven is preheated, remove the biscuits from the refrigerator and brush the tops with buttermilk.
- Bake for 12-14 minutes, or until the tops are golden brown.
- While the biscuits are baking, whisk together powdered sugar, milk, and vanilla until smooth. If the icing is too thick, add a little more milk to reach your desired consistency.
- Drizzle the icing over the warm biscuits before serving.
Notes
- Cold butter is the secret to flaky biscuits! Even 15-30 minutes in the freezer should be enough to help chill your butter before making the recipe.
- Using Cup4Cup Multipurpose Flour is strongly recommended.
- Depending on the size you cut your biscuits, you may end up with more or less than 8 biscuits.
- These gluten-free biscuits are best when enjoyed freshly baked, but they do keep well for 2-3 days when kept in an airtight container. You can reheat them in the microwave for a few seconds to soften them up.
- If you don’t have buttermilk, you can easily make a substitute at home by adding 1 tablespoon of vinegar or lemon juice per cup of regular milk. Stir the mixture and let it sit for about 5 minutes until it thickens slightly and curdles.
