Cinnamon Sour Cream Biscuits

"OUTSTANDING!!! I've made these biscuits twice already, and here's a great tip for you: they turn out the same whether you use sour cream or plain yogurt! I ran out of sour cream, but wanted to make th..." See moreese so I used some plain yogurt. The only difference was that when I used the yogurt, I omitted the 2T of milk. Since yogurt is so "moist," I didn't need it. I also omitted the raisins both times because we never keep 'em around the house. I also doubled the sugar, cinnamon, and salt, and used butter instead of margarine. The icing is great to top these off with, so don't leave it out. I love this recipe. The biscuits are moist and soft, they keep well for atleast 3 days, and they reheat well. I usually cook mine at 390 for about 22 minutes or so on the VERY TOP rack. MMMMMM MMMMM. This one's a keeper!!!"

"Thes biscuit where really delicious as previous prople said to double the cinnamon and sugar.I did just that and i also add 1 tsp of nutmeg and a tsp of vanilla extract,and i also sprinkle with cinna..." See moremon and sugar before baking and for the icing i add a tsp of vanilla and cinnamon .THESE WERE SO DELICIOUS..Thanks for the recipes"

"I made these with nonfat plain yogurt, 7tbsp lite butter and 1 tbsp regular butter to decrease the fat. They were very good. I accidentally softened the lite butter too much therefore instead of roll..." See moreed biscuits they became drop biscuits. But it was quicker that way and everyone loved them. I added a little cinnamon sugar to the powdered sugar for the icing too. Thanks, I'll make these again and again!!!"