2-1/2 cups Bisquick
2 tablespoons Sugar
1/2 cup Dark raisins
1/3 cup Buttermilk
1/2 cup Tonic water
1/2 teaspoon Vanilla
MIXTURE-Empty the box of cereal into blender. Dump in cinnamon and brown
sugar and use high speed, on/off, for about 3 seconds or till crumbled,
but not powdered. Empty into small bowl. Stir in melted butter with fork
till mixture is completely softened. Set aside.
BISCUIT DOUGH-Use a 2-qt
mixing bowl. Stir Bisquik together with sugar and raisins. Put buttermilk,
Tonic water and vanilla into measuring cup, without stirring and pour into
Bisquick mixture. Use fork to mix until all of the liquid is absorbed. Then
knead in the bowl with hands, dipping into additional Bisquick, to make
dough smooth and no longer stick. Break dough up into 4 or 5 portions in
the bowl - sprinkling the "Flake" mixture over the dough and then working
it into your hands till most of it is pretty well evenly distributed
throughout the dough. You want more to "marbleize" the dough than you do
"mix" it into it. Divide dough into 12 equal parts and shape each into
1/2" thick patty, arranging close together in Pam-sprayed 12" round or
oven-proof skillet (or use 2 8" round layer cake pans). Bake at 400° for
25 minutes or until evenly golden. Remove pan to wire rack and wipe tops
with icing at once using the following recipe.
ICING-In small bowl with
electric mixer on high speed, beat 2 TB melted butter, 1 ts vanilla, 2 TB
sour cream, dash of salt and 1-1/2 c powdered sugar until smooth.Place a
rounded TB of icing atop each biscuit right out of the oven. The heat of
the biscuit will soften the icing just enough that you can swirl it around
to coat the tops nicely, letting the icing stand on the warm biscuits half
a minute before spreading it. Refrigerate any leftover icing in covered
container to use within 2 weeks or freeze to use in 6 months.
