Cinnamon & Raisin Biscuits Breakfast, Good Southern Cooking Like Mamas
Collard Valley Cooks Collard Valley Cooks
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 Published On Streamed live on Sep 10, 2024

Cinnamon & Raisin Biscuits Breakfast, Good Southern Cooking Like Mamas
DO YOU REMEMBER that good old southern cooking?
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If you learn to cook like my mama and granny, you will become one of the best Southern cooks. Thank you so much for being a part of this dream of mine.
NOW FOR THIS FAMILY RECIPE:
Biscuit Cinnamon Rolls This recipe is in our Vol. 3 Cookbook
DOUGH: 2 CUPS SELF-RISING FLOUR
3/4 -1 CUP WHOLE BUTTERMILK
1/4 CUP CRISCO SHORTENING
FILLING: 1 STICK BUTTER (ROOM TEMP)
4 TBSP. GROUND CINNAMON
1/3 CUP SUGAR
ICING:
1/4 STICK ROOM TEMP BUTTER,
1 1/2 C. POWDERED SUGAR
1 TBSP. MILK
For dough: Blend Crisco & flour with a blending fork until shortening is pea sized. Add buttermilk a little at a time until all flour is wet & the mixture is just blended. Sift flour out on counter and put out dough. Sift flour on top, then knead dough 710 times. Roll dough out into a large sheet about 1/2” high. For filling: Spread 1/2 stick of butter on top of dough. Mix cinnamon & sugar together in a separate bowl, then sprinkle dough with 2/3 of the cinnamon/sugar, leaving some for garnish. Roll up dough, starting at one end until you have formed a complete roll. Sprinkle with a little flour if needed as you roll.
Using a bread knife, cut roll into 1” wide circles and place in a pan greased with shortening. Bake at 425 degrees for 15 minutes. While rolls bake, melt remaining butter. Take out rolls after 15 minutes, pour butter on them & sprinkle with remaining cinnamon/sugar. Bake 8-10 minutes. For the icing: Make a glaze with 1/4 stick butter at room temp., 1 1/2 cups powdered sugar, & 1 tbsp. milk. Spread over rolls while hot. Enjoy!

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