When my daughter was a toddler, we would visit Bob Evans restaurant for breakfast on the weekends quite frequently. On one visit my sister joined us and ordered a cinnamon biscuit. Well on that day i wasn’t interested in any biscuit, let alone a cinnamon one. My grandmother made the best and only biscuits that I wanted to eat and, the biscuits I knew had to have jelly, preserves, or honey falling out the side of it. But then that cinnamon biscuit made its way to our table. It was about the size of a traditional buttermilk biscuit but, it wasn’t a cut-out. They probably portioned them with a large cookie scoop. Warm and glazed, the aroma of the cinnamon and vanilla made its way over to me and I knew the next time I visited Bob Evans I would introduce myself formally to that cinnamon biscuit.
And I did. I loved it. It was perfectly sweetened just enough to be a breakfast treat or dessert. I enjoyed the breakfast appetizer a few times before I decided I had to make a choice between the cinnamon biscuit or those famous pancakes…..the pancakes won.
Eventually I think those biscuits were discontinued from the menu. Not for lack of taste I know for sure.
Last year I came across a recipe that I thought could be a close taste alike for that cinnamon treat.
I found the original recipe on bettycrocker.com while searching for another restaurant favorite recipe. I made a 1 or 2 adjustments to suit my family’s taste and, yes I’m in love all over again.
Here’s the recipe for deliciousness!
Cinnamon Raisin Biscuits with Vanilla Glaze
2 1/4 cups Original Bisquick
2/3 cup whole milk
1/2 cup raisins
2 tablespoons granulated sugar
1 teaspoon cinnamon
Heat oven to 425 degrees.
Grease or spray a cookie sheet or cast iron skillet.
Stir all ingredients until a soft dough forms. Drop by large spoonfuls onto greased cookie sheet or skillet. Should have 8 to 9 biscuits total.
Bake 12-14 minutes or until golden brown. Spread vanilla glaze over warm biscuits while still on pan.
1 cup powdered sugar
1-2 tablespoons milk
1 teaspoon vanilla
Stir all together with a fork to break the lumps until glaze forms. Pour over hot biscuits and serve.
*reheat leftovers wrapped in foil; in oven @ 350 degrees for about 10-15 minutes.