Hardee's Cinnamon Biscuits

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Title: Hardee's Cinnamon Biscuits
Categories: Breads, Copycat
Yield: 1 servings

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

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