Baby, It’s Cold Outside

January 27, 2011

I wrote this post a few weeks ago but didn't have a picture to put in.  I feel a little odd posting this now, seeing as Karina also posted a recipe for Cinnamon Raisin Biscuits today.  I apologize for the craptastic picture – I finally decided to suck it up so I can move on to the next recipe, since I haven't had a chance to make more biscuits.

It's flippin' cold.  It's goddang snowing (or was earlier). I want to curl up with a good book.  I want to snuggle under a warm blanket with the Hairdroppers.  I want hot cocoa.  And cinnamon raisin biscuits.  Conveniently, I have all on hand.

My first non-babysitting job in high school was working the front line and drive-thru at Hardees.  On weekends, I worked third shift, either 9 PM to 3 AM or 10 AM to 6AM.  I'm sure The Father recalls the 3 AM phone calls to come pick my tired ass up so I didn't have to walk home.  The thing I loved most about working the drunk shift was the fresh biscuits right out of the oven.  I'd slather one with butter and jelly and shove it in.  Or I'd grab a cinnamon raisin one and dump a half cup of frosting on it before pushing it in my face (and consequently frying the flesh off my tongue).

I have been making these delicious gems for months now.  They bring happiness to me now but also remind me of some pretty damn good times as a kid.

Humor the crazy – let them cool down before diving in.  Really…your tongue skin will thank you.

Cinnamon Raisin Biscuits

1/4 cup millet flour

1/2 cup tapioca flour

1/2 cup cornstarch

1/4 cup amaranth flour

1/2 cup brown rice flour

2 tsp xanthan gum

1 tbsp baking powder

2 tbsp sugar

1 tsp cinnamon

1/2 tsp salt

1/2 cup shortening

2/3 cup milk

1/2 cup raisins

Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper.

In a medium bowl, stir together the flours, cornstarch, xanthan gum, baking powder, sugar, cinnamon and salt.  Incorporate the shortening with a fork or pastry blender until the mixture is crumbly.  Add the raisins and milk; stir until well combined.  The dough will be thick.

Either sprinkle white rice flour on your rolling surface or cover it with plastic wrap and spray with nonstick spray.  Place the dough on the prepared surface; shape it into a disk with your hands.  If you go the flour route, rub some on your rolling pin and do a light dusting on the dough; if you go the wrap way, pull a second piece of wrap, spray it with cooking spray, and the lay it spray-side down on top of the dough.  Roll the dough out into a 1/2" thick circle.  Cut the biscuits using a biscuit cutter or glass.  Place the biscuits on the prepared baking sheet, put it into the oven, then bake for about 12 minutes, or until just golden.  Allow to cool slightly before adding icing.

 

Simple Icing

Mix together:

  • 1 cup powdered sugar
  • 1 tbsp milk
  • 1/4 tsp vanilla extract

 

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