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.
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!!! - 01 May 2006 (Review from Allrecipes US | Canada)
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 - 05 Mar 2007 (Review from Allrecipes US | Canada)
Yum, Yum, Yum! I make biscuits every Sunday AM for hubby and me and decided to try these (sans raisins) as a change. Wow, big hit! I did increase the sugar to 2T and cinnamon to 1t and added vanilla to the glaze. If you really want to "gild the lilly", try melting about 3 T of butter and spreading it on the bottom of your baking sheet. When placing the cut biscuits on the sheet, set them in the butter and then flip them so that both sides are coated in butter. Use a pastry brush to spread any excess butter on the biscuits. This is how I make my regular biscuits and really adds that extra touch. I also sprinkled a little cin and sugar on top. Will definitely be making these again! - 23 Sep 2007 (Review from Allrecipes US | Canada)