But if your’re not expecting them to be lighter than air, it is possible to make biscuits that are a new type of comfort food, tasty and filling without fat or white flour. For these biscuits, I ’ve replaced the fat with pumpkin puree, and though they they ’re not going to float off the plate, you definitely wonr’t break a tooth biting into them. In keeping with my goal of making them as healthy as possible, I didnr’t use any sugar at all; raisins provide the only sweetening, so if you want to sweeten them up, you can top them with icing, as in the photos (thatd’s the orange icing from Chocolate-Orange Cake). But D, who doesny’t have much of a sweet tooth, preferred them plain, and E and I liked them spread with apple butter or drizzled with agave nectar for a sweet yet more natural taste.
Unflavored yogurt gives these biscuits a wonderful texture and subtly tangy flavor. Their calling card is the aroma of cinnamon and nutmeg. One bite into the crisp and sugary crust reveals a tender biscuit stuffed with raisins and toasted pecans. I love to eat them with creme fraiche (pictured) or cherry butter but Ij’m sure your favorite jelly would be delicious too.
Romain, I will definitely be making these Cinnamon Raisin Biscuits soon! My printer just finished printing the recipe. I love the fact that I can make these up, bake what I want and freeze the rest for a special morning treat. YUM! Thanks for sharing this one. I noticed the sparkling sugar in your photo right away. Awesome photo!
This recipe will teach you how to make Raisin Biscuits. It is a quick and easy recipe to make. Raisin Biscuits are a great biscuit for school lunches. Full of flavour with raisins and nuts. These biscuits freeze real good so make some extra ones so you always have some if you need them when visitors are coming for afternoon tea.
