Julia's Pantry Cinnamon Raisin Drop Biscuit Mix is scratch made using locally milled flour, real butter and sweet cream buttermilk.  Our drop biscuit mix comes complete with packages raisin and powder sugar so all you need to add is water!

A quick and delicious breakfast food any day of the week.  Ready in minutes.  Our Cinnamon Raisin Biscuit Mix makes a scrumptious cinnamon raisin bread, coffee cake and easy bread pudding, too.  See recipes below.

"So tasty, gone is a flash" according to customer, Theresa D.

Here's the SECRET to making biscuits like Grandma's, fluffy layers on the inside and a thin crispy outer layer, is all in how you mix them.  Biscuit making is truly an art form.  When adding the water and other ingredients, gently FOLD them together just until moistened.  Place heaping tablespoons closely on baking sheet as this helps to make fluffy biscuits.

BEWARE!  DON'T over-stir batter or the biscuits will come out hard and crispy.  DON'T add too much water or they will come out flat like a pancake.  The upside is that even the mistakes taste good!  

Enjoy our other drop biscuit flavors- Buttermilk Biscuit Mix, Cinnamon Pecan Biscuit Mix, and Blueberry Biscuit Mix.  All made with locally sourced soft winter wheat flour, real sweet cream buttermilk and real churned butter.

Packaged in a retro-designed cloth feed sack that can be used again and again - one of our efforts to Go Green for our environment.

DIRECTIONS: Easy Cinnamon Raisin Drop Biscuits:

1.  Preheat oven to 450 F.
2.  Pour flour mixture and chopped pecans in a bowl and add 2/3 cup of water
3.  Using as few strokes as possible, fold ingredients together to moisten dough.
4.  Drop heaping tablespoon portions of drop biscuits closely together onto lightly greased baking pan.  
5.  Place in oven and cook for 10 to 12 minutes or until golden brown.  Remove from oven.
6.   Mix powdered sugar with a couple of teaspoons of milk or water until glaze reaches desired consistency.
7.  Drizzle glaze over warm biscuits.

EASY COFFEE CAKE RECIPE:

1.  Preheat oven to 350 degrees.
2.  Add 3/4 cup of water to biscuit mix and raisins.  Fold ingredients, as noted above.
3. Pour batter in to 8 x 8 baking pan.
4.  Bake for approximately 20 - 25  minutes or until golden brown.
5.  Remove from oven.
6.   Mix powdered sugar with a couple of teaspoons of milk or water until glaze reaches desired consistency.
7.  Drizzle glaze over warm coffee cake

EASY CINNAMON RAISIN BREAD RECIPE

1.  Follow directions for Cinnamon Raisin Coffee Cakes EXCEPT you will pour batter into a loaf pan.
2.  Bake 30 - 35 minutes or until golden brown.  Remove from oven.  Wait 5 minutes and then dump loaf out.
3.  OPTIONAL:  Mix powdered sugar with a couple of teaspoons of milk or water until glaze reaches desired consistency.  Drizzle glaze over loaf of bread.

EASY BREAD PUDDING RECIPE:  (One of my favorites)

Ingredients:

Julia's Pantry Southern Drop Biscuits (any flavor)
4 eggs
2 sticks of butter, melted
1 cup of sugar
2 teaspoons vanilla extract
1/4 nutmeg
2 cups of milk

Directions:

1. Prepare Drop Biscuits according to package directions. Cool for 10 minutes.
2. In a lightly greased 9 x 13 casserole dish, break cooked biscuits into pieces and set aside.
3. In mixing bowl, combine eggs, melted butte, sugar. vanilla,nutmeg and milk.
4. Pour mixture over the biscuits.  Cover with aluminium foil and let soak for several hours or overnight.
5. Bake in a 350 degrees for about 35 minutes or until the liquid is cooked and the top is golden brown.
Serve warm with powdered sugar glaze, honey or bourbon sauce.

Bourbon Sauce (optional)

1 cup granulated sugar
6 Tablespoons Butter, melted
1/2 cup Buttermilk
1 Tbs (or more) Bourbon
1/2 teaspoon baking soda
1 Tbs white corn syrup
1 teas. vanilla

In a sauce pan, mix all ingredients.  bring to a boil for 1 minute.  Drizzle over warm  bread pudding.  Enjoy!!