Cloud Biscuits, Plain and Cinnamon Raisin

These have a finer texture than other biscuit recipes because of the egg. They are also slightly sweet. The cinnamon raisin version is good for weekend breakfasts.


  • 2 cups all purpose flour
  • 1 tablespoon sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup shortening
  • 1 egg, beaten
  • 2/3 cup of cold milk


Heat the oven to 425 degrees.

Measure the dry ingredients into a mixing bowl. Whisk or mix with a fork to blend. Cut in the shortening using a pastry blender or two knifes. Mix the milk and egg together, add to the dry ingredients. Mix well until the dough cleans the sides of the bowl. Turn the dough out onto a lightly floured surface. Toss several times in the flour. Roll or pat out and cut using a biscuit cutter. Place cut biscuits on a baking sheet about ¼ of an inch apart. Bake for 10 to 15 minutes.

Cinnamon Raisin Version

Heat the oven to 425 degrees.

Put ½ cup of raisins in a small microwave proof bowl and cover them with about 1 inch of water. Heat in the microwave for 1 minute, remove the bowl and cool. Drain the raisins before adding to the biscuit dough. Mix the biscuit dough as above adding 1 teaspoon or more of cinnamon with the dry ingredients. Add the egg and milk and stir in the drained raisins. Roll or pat out the dough as above and cut into biscuits. Bake as above and cool slightly before covering the tops with a powdered sugar glaze.


  • 1 ¼ cups of powdered sugar
  • 3 tablespoons milk
  • ½ teaspoon vanilla

Mix the ingredients together, add the milk a bit at a time.


About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
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