These cinnamon raisin drop biscuits are such a lovely addition to a breakfast or brunch! They come together quickly and are easily made gluten-free using one-to-one gluten-free flour.
- 1 1/2 cup GF 1:1 flour (can also sub all-purpose flour)
- 1 cup old-fashioned oats
- 1 tbsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 12 tbsp unsalted butter, room temp
- 1 cup raisins
- 1/2 cup milk (or whey)
- 1/2 cup powdered sugar
- 1 tbsp water
- Preheat the oven to 425 degrees. Line a baking sheet with a silicon mat or piece of parchment paper.
- Stir together the dry ingredients (flour through the salt) in a medium sized mixing bowl. Cut the butter into 1/2″ cubes. Add the butter to the flour mixture, and mix the pieces in with a fork. Once most of the butter is incorporated, use one hand to finish working in the butter, until the pieces are all mostly broken up and no large chunks remain.
- Stir in the raisins, then pour in the milk. Stir the dough just until no dry streaks remain. Use your spoon to portion out the biscuits. The biscuits will be “rough”, but you can press the dough together slightly against the spoon before transferring them to the baking sheet.
- Bake the biscuits for 11-12 minutes, until the bottoms are golden and the biscuits are cooked through.
- Transfer the biscuits to a cooling rack or serving plate to cool completely before adding the glaze.
- To make the glaze, measure out the powdered sugar in a small bowl, and add the tablespoon of water. The glaze will be thick, but keep stirring. It will come together. You can add more water for a thinner glaze, but be careful adding the water– you need very little to thin it out.
- Drizzle the glaze over the biscuits, serve, and enjoy!