Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| Van Geffen VGHC42A | |
| MIXTURE | |
| 1 | Box Kellogg's Bran Flakes -- |
| (1 ounce) (1-serving | |
| Size) | |
| 1 tablespoon | Cinnamon |
| 2 tablespoons | Brown sugar -- packed |
| 2 tablespoons | Butter -- melted |
| BISCUIT DOUGH | |
| 2½ cup | Bisquick |
| 2 tablespoons | Sugar |
| ½ cup | Dark raisins |
| ⅓ cup | Buttermilk |
| ½ cup | Tonic water |
| ½ 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 biscuick together with sugar and raisins. Putbuttermilk, 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 "marbelize" the dough than you do "mix"it into it. Divide dough into 12 equal parts and shape each into ½" thick patty, arranging close togethe r in Pam-sprayed 12" rouond 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 1-½ 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 thewarm 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.
Recipe By :