Gluten Free Cinnamon Raisin Biscuits with Orange Icing

Time for a tasty treat that works well for breakfast or just a snack. While the biscuits themselves are not really sweet, adding the icing does up the sweetness factor.

Gluten Free Cinnamon Raisin Biscuits with Orange Icing

Ingredients:

• 3 cups Pamela’s Baking Mix
• 1 cup vanilla almond milk (I used shelf-stable Silk brand)
• 3/4 cup butter, melted
• 1/4 cup coconut sugar
• 2 Tbsp cinnamon
• 1/2 cup raisins (I used 1/4 golden raisins and 1/4 cup regular raisins.)
• 1/4 cup powdered sugar
• orange juice
• 1/4 tsp vanilla

Directions:

1. Preheat oven to 375 degrees F
2. In a large mixing bowl, combine baking mix, almond milk, melted butter, sugar, and cinnamon until thoroughly combined.
3. Stir in raisins.
4. Line cookie sheet with parchment paper.
5. Create large drop biscuits using approximately 1/3 cup of the biscuit mixture for each biscuit.
6. Bake for 14-15 minutes until golden brown.
7. Remove from oven and allow to sit on cookie sheet while making icing.
8. For icing… combine powdered sugar and vanilla, slowly add in orange juice until you reach your desired consistency. I made mine a little thick because I knew it would melt a little when I put it on the hot biscuits.
9. Serve immediately or allow to cool completely and store in air tight container.

Yield: 9 large drop biscuits.

Notes:

• While these biscuits are moist, they are also crumbly – especially when they are hot. As they cool, they become less crumbly.
• Depending on the humidity in your area, you may need slightly more or slightly less liquid. The biscuit dough is very moist almost like a thick cake batter when it’s the right consistency.
• The biscuits will spread some while baking, so you’ll want to leave some room between the biscuits. I used 2 cookie sheets for the 9 biscuits.
• If you don’t want any orange flavor in the icing, you can replace the orange juice with milk or another juice.

This recipe was featured in The Christian Home Magazine Issue 57.