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Ingredientes
- 1 box Kellogg's Bran Flakes cereal - (1 ounce) (the single-serving box)
- 1 Tbsp. cinnamon
- 2 Tbsp. brown sugar - (packed)
- 2 Tbsp. butter melted
- 2 1/2 c. Bisquick
- 2 Tbsp. sugar
- 1/2 c. raisins
- 1/3 c. buttermilk
- 1/2 c. tonic water
- 1/2 tsp vanilla extract
Direcciones
- Empty the box of cereal into blender. Dump in cinnamon and brown sugar and using HIGH speed, on/off, for about 3 seconds or possibly until crumbled, but not powdered. Empty into small bowl. Stir in melted butter with fork until mix is completely softened. Set aside.
- For Biscuit Dough: Use a 2-qt mixing bowl. Stir Bisquick together with sugar and raisins. Put buttermilk, tonic water and vanilla into measuring c., without stirring and pour into Bisquick mix. Use fork to mix till all of the liquid is absorbed. Then knead in the bowl with hands, dipping into additional Bisquick, to make dough smooth and no longer sticky.
- Break dough up into 4 or possibly 5 portions in the bowl - sprinkling the "flake" mix over the dough and then working it into the dough with your hands until most of it is proportionately distributed throughout. You want to marbleize the dough more than just mix the flake mix in.
- Divide the dough into 12 equal parts and shape each into 1/2-inch thick patty, arranging close together in two Pam-sprayed 8-inch round cake pans. Bake at 400 degrees for 20 to 24 min or possibly till proportionately golden brown. Remove pan to wire rack and wipe tops with icing at once, using the following recipe.
- Icing: In a small bowl with an electric mixer on HIGH speed, beat 2 Tbsp. melted butter, 1 tsp. vanilla extract, 2 Tbsp. lowfat sour cream, dash of salt, and 1 1/2 c. powdered sugar till smooth. Place 1 Tbsp. icing atop each biscuit right out of the oven. Let the icing stand on the hot biscuits for 1/2 minute before spreading it. The heat of the biscuit will soften the icing just sufficient so which you can swirl it around to coat the tops nicely.
- This recipe yields 12 biscuits.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 12 servings | |
| Calories 178 | |
| Calories from Fat 53 | 30% |
| Total Fat 5.99g | 7% |
| Saturated Fat 2.27g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 365mg | 15% |
| Potassium 125mg | 4% |
| Total Carbs 29.47g | 8% |
| Dietary Fiber 1.5g | 5% |
| Sugars 13.01g | 9% |
| Protein 2.75g | 4% |
