Cinnamon Raisin Biscuits with Fresh Milled Flour

Name: Cinnamon Raisin Biscuits with Fresh Milled Flour
Prep time: 10 min
Cook time: 52 min
Total time: 1 h 2 min
Cuisine: American
Ingredients: 2 1/2 cups freshly milled soft white wheat flour; 6 tablespoons butter; 1/3 cup granulated sugar; 1 tablespoon baking powder; 2 teaspoons ground cinnamon; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 3/4 cup raisins; 1 cup cold buttermilk; 1 cup powdered sugar; 1 tablespoon whole milk

By:

jeremy

Published:

September 13, 2026

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Cinnamon Raisin Biscuits with fresh milled flour might just become your favorite breakfast treat. These biscuits are a delightful combination of flaky tenderness and sweet, cozy spices, perfect for starting your day or savoring with an afternoon cup of tea. Each bite marries the warm flavors of cinnamon with the chewy bursts of plump raisins, all nestled in a buttery, soft biscuit. The secret? Using freshly milled soft white wheat flour gives them a depth and wholesome flavor that’s simply unmatched by store-bought versions.

I first stumbled upon this recipe during a chilly autumn morning when I craved something warm and comforting. I’ll never forget the moment I pulled a tray of these beautiful, golden biscuits from the oven—the heavenly scent filling my kitchen set the tone for the whole day. I soon discovered that these biscuits are incredibly simple to make and charmingly versatile; they quickly became a staple in our home.

Why You’ll Love This Recipe

Simple & Quick: Prep this recipe in just about 10 minutes and pop them in the oven for a quick bake of 15 minutes.
Irresistible Flavor: The combination of cinnamon and fresh milk flour creates a wonderfully rich taste, melty butter brings everything together for a sensational breakfast.
Eye-Catching Appeal: These biscuits look adorable and are perfect for brunch gatherings or a cozy family breakfast.
Flexible Serving: Serve as a delicious snack or an impressive breakfast option for guests, any occasion is a good one.
Diet-Friendly Options: Perfect for those seeking to embrace whole-grain goodness with customizable ingredient choices.

Ingredients You’ll Need

2 1/2 cups freshly milled soft white wheat flour: This flour offers a light, tender crumb and is excellent for biscuits. If unavailable, you can substitute with all-purpose flour but the taste and texture might slightly vary.
6 tablespoons butter: Cold and cubed, butter provides richness and flakiness. For a dairy-free option, try using coconut oil or plant-based butter.
1/3 cup granulated sugar: This sweetens the dough. You can replace it with coconut sugar for a healthier option, but keep in mind the flavor may vary slightly.
1 tablespoon baking powder: This leavening agent helps the biscuits rise, giving them a fluffy texture.
2 teaspoons ground cinnamon: The star of the show, cinnamon adds warmth and depth to the flavor. Freshly ground cinnamon will enhance the taste even more.
1/2 teaspoon baking soda: Works with the buttermilk to ensure a soft texture.
3/4 teaspoon salt: Enhances the flavors of the other ingredients.
3/4 cup raisins: These add sweetness and little bursts of flavor. You can substitute with dried cranberries or chocolate chips if desired.
1 cup cold buttermilk: This tenderizes the dough; if you don’t have buttermilk, mix a cup of milk with a tablespoon of lemon juice and let it sit for a few minutes.
1 cup powdered sugar: For a sweet glaze that ties everything together.
1 tablespoon whole milk: To mix with the powdered sugar for the glaze, enhancing creaminess.

How to Make Cinnamon Raisin Biscuits with Fresh Milled Flour

Chill the ingredients: Start by placing the freshly milled flour and butter in the freezer for 30 minutes. This helps keep the dough flaky.
Soak the raisins: In a small bowl, cover the raisins with hot water and let them soak for 15 minutes. Drain well and pat dry afterward.
Preheat the oven: Set your oven to 450°F and line a baking sheet with parchment paper to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together the freshly milled flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
Incorporate butter: Grate the cold butter into the flour mixture, tossing gently until the butter is evenly distributed. This method promotes flakiness.
Add the raisins: Toss in the drained raisins, ensuring they are evenly mixed throughout the flour.
Combine with buttermilk: Pour in the cold buttermilk and gently stir just until the dough comes together. Avoid overmixing to keep the biscuits tender. Cover and refrigerate for 12 to 15 minutes to allow the flour to hydrate and firm up the butter again.
Shape the dough: Turn the dough onto a well-floured counter or silicone mat. Pat it into a rough rectangle, approximately 5×7 inches. Fold the top third down to the middle, then fold the bottom third up to the middle. Turn the dough, and pat it back into a rectangle. Repeat this folding process two more times, and then pat into a rectangle about 3/4 inch thick.
Cut the biscuits: Using a biscuit cutter, cut out the biscuits and transfer them to your prepared baking sheet.
Bake: Bake for about 15 minutes or until the biscuits have risen and the tops are golden brown. Allow them to cool for about 10 minutes.
Make the glaze: Whisk together the powdered sugar and whole milk, adding more milk as needed until the glaze is thick but pourable.
Glaze and serve: Spoon the glaze over the warm biscuits and enjoy them warm!

Storing & Reheating

To store your freshly baked biscuits, place them in an airtight container at room temperature for up to 2 days. If you need to store them longer, refrigerate for up to a week or freeze them for up to 3 months. When reheating, pop them in a 350°F oven for about 5-10 minutes or until warmed through. Just a note: while freezing can change the texture, a quick warm-up helps refresh their tenderness.

Chef’s Helpful Tips

Be sure to keep your butter very cold; this is vital for achieving the flakiness we love in biscuits.
Avoid overmixing after adding the buttermilk to keep the biscuits tender and fluffy.
If you want an extra burst of flavor, consider adding vanilla extract to the buttermilk.
If your dough seems too wet, dust it lightly with flour, but avoid adding too much as it can alter the texture.
Try different mix-ins, like nuts or citrus zest, to switch up the flavor profile of your biscuits.
Making the dough ahead of time? Prepare it, chill it, and bake it fresh in the morning!

Baking these Cinnamon Raisin Biscuits with Fresh Milled Flour not only provides you with a delicious treat, but it also offers a warm, comforting experience. The beauty of this recipe lies in its simplicity and adaptability. Experiment with flavors, use different mix-ins, and most importantly, enjoy the wonderful aroma filling your home as you bake these warm biscuits. They are sure to impress friends and family alike!

Recipe FAQs

Can I use regular flour instead of freshly milled flour?

Absolutely, but using freshly milled flour gives your biscuits a unique flavor and texture. All-purpose flour will work too, just expect a slightly different result.

Can I make these biscuits ahead of time?

Yes, you can prepare the dough a day in advance and keep it in the fridge. Just bake them fresh when you’re ready for a warm, tender biscuit!

How should I store leftover biscuits?

Store any leftover biscuits in an airtight container at room temperature for up to two days. For longer storage, place them in the refrigerator for up to a week or freeze them for up to three months.

Can I substitute the raisins?

Definitely! Feel free to use dried cranberries, chopped nuts, or even chocolate chips depending on your preferences. This recipe is versatile and can be customized easily!