1.25lb (about 2¼ - 2½ cups) Atkinson’s Cinnamon Flake Biscuit Mix

7.5oz Seedless Raisins

1 cup + 2/3 cup Warm Water (approximately)

All-Purpose Flour

1/2 cup Powdered Sugar

Hot Water (amount varies based on thickness of glaze desired)

Butter or Spray (for baking tray)

3-inch Cookie Cutter or Glass Cup


Put raisins in a small bowl with 1 cup warm water to break apart clumps. Drain water and put raisins in a large bowl.

Add biscuit mix to bowl with raisins, stir to combine.

Slowly add 2/3 cup warm water to mix, using a spoon or your hands to mix. Add just enough warm water to get all mix wet. Mixture will still be crumbly, so gently press into one large ball of dough.

Dust countertop with flour, then place dough on top. Spread out mixture and pat down until about ¼ inch thick, folding over itself a few times along the way.

Dust the top with flour and cut out with cookie cutter or cup, repacking leftover small sections together to utilize all the dough.

Place on greased biscuit pan/baking tray and place in preheated oven at 450 degrees for 11-12 minutes. Bake on the second highest oven rack so bottom of biscuits won’t get too brown before tops.

While the biscuits are baking, add hot water to powdered sugar to form glaze. Adjust amount of water based on desired thickness of glaze.

Once biscuits are finished, spread desired amount of glaze over the top of each.

Should yield about 17 biscuits.