These actually have more the consistency of muffins, but they are wonderful, regardless! I make them for me and our grandsons with raisins, but substitute chocolate chips for the raisins for my husband.
- 1 cup flour light spelt or all purpose
- 1/8 cup white sugar
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/8 tsp. baking soda
- 1/2 stick butter
- 1/2 cup sour cream
- 3 T. whole milk
- 1/4 cup raisins or chocolate chips
- 3/4 cup Powdered sugar
- 1 T. milk
- 1/2 T. pure vanilla extract
- Sprinkle of cinnamon if desired
- If you are using a baking stone, place that in the oven. Preheat oven to 450 degrees.
- In large mixing bowl, combine flour, sugar, baking powder, cinnamon, salt, and baking soda. Cut in butter. You can make up a large batch and store it at this point, in the freezer or refrigerator.
- Add sour cream, milk and raisins or chocolate chips, stirring just until combined.
- If you are not using a baking stone, line the cookie sheet with parchment paper. Scoop out onto baking sheet (I use a 2 oz. scoop). Bake for 12 minutes. Cool slightly, then drizzle with glaze.
- This will make 11-12 mini muffins. Just use a 1 oz. scoop and bake in the mini muffin maker for 5 minutes.
The biscuit ingredients before adding the milk, sour cream, and raisins or chocolate chips measures 1 3/4 cups and weighs about 236 grams, so if you want to, you can mix up a big batch of the flour mixture, store in the refrigerator or freezer, then measure out just what you need and continue with the recipe.
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