Hardee's Cinnamon Biscuits

[kaci]

Hardee's Cinnamon Biscuits


1 box Kellogg's bran flakes -- (1 ounce)
1 tablespoon cinnamon
2 tablespoons brown sugar -- packed
2 tablespoons butter -- melted
biscuit dough
2 1/2 cups Bisquick
2 tablespoons sugar
1/2 cup dark raisins
1/3 cup buttermilk
1/2 cup tonic water
1/2 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 until crumbled,
but not powdered. Empty into small bowl. Stir in melted butter with fork
until mixture is completely softened. Set aside.

BISCUIT DOUGH-Use a 2-qt mixing bowl. Stir Bisquick together with sugar and raisins. Put buttermilk, 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 until most of it is pretty
well evenly distributed throughout the dough.

You want more to "marbleize" the dough than you do "mix" it into it. Divide
dough into 12 equal parts and shape each into 1/2" thick patty, arranging
close together in Pam-sprayed 12" round or oven-proof skillet (or use 2 8"
round layer cake pans). Bake at 400F 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 tbs melted butter, 1 tsp vanilla, 2 tbs sour cream, dash of salt and 1-1/2 c powdered sugar until smooth.

Place a rounded tbs 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 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.