Patdwigans fwds07a MIXTURE 1 oz Box Bran Flakes
1 tb Cinnamon
2 tb Brown sugar; packed
2 tb Butter; melted
BISCUIT DOUGH 2 1/2 c Bisquick
2 tb Sugar
1/2 c Dark raisins
1/3 c Buttermilk
1/2 c carbonated water
1/2 ts 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 biscuick together with sugar and raisins. Put buttermilk, 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 mixture over the dough and then working it into your hands till most of it is pretty well evenly distributed throughout the dough. Divide dough into 12 equal parts and shape each into 1/2″ thick patty, arranging close together in Pam sprayed 2 8″ round layer cake pans. Bake at 400 degrees for 25 minutes or until evenly golden. Remove pan
to wire rack and wipe tops with icing at once using the following recipe or your favorite cream cheese recipe. ICING- In small bowl with electric mixer on high speed, beat 2 tablespoons melted butter, 1 teapoon vanilla, 2 tablespoons sour cream, dash of salt and 1-1/2 cups powdered sugar until smooth.Place a rounded tablespoon of icing top each biscuit right out of the oven, 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. Source: Copy cat recipes —–