Search thousands of recipes reviewed by home cooks like you.

Cinnamon Sour Cream Biscuits

Cinnamon Sour Cream Biscuits

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Jennifer

Jennifer

I received a champion ribbon at the county fair with these biscuits. They're good warm or cooled. They're great for breakfast or anytime.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, soda, and salt. Cut in margarine. Make a well in center. Add sour cream, 2 tablespoons milk, and raisins, stirring till just combined (add a bit more milk, if needed).
  3. 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.
  4. Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Cool slightly on wire racks.
  5. Stir together confectioners' sugar and 2 teaspoons milk. Drizzle over biscuits. Sprinkle with additional cinnamon and sugar, if desired.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

DivineHealth7
56

DivineHealth7

5/1/2006

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 these 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!!!

Miami Nell
33

Miami Nell

3/5/2007

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 cinnamon and sugar before baking and for the icing i add a tsp of vanilla and cinnamon .THESE WERE SO DELICIOUS..Thanks for the recipes

SUZ
21

SUZ

4/11/2003

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 rolled 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!!!

Similar recipes