INGREDIENTS

INSTRUCTIONS

MIXTURE
BISCUIT DOUGH
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 Bisquik 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 till 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  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 1-1/2 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  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.
Posted to EAT-L Digest 26 Sep 96
Date:    Fri, 27 Sep 1996 07:52:28 -0400
From:    Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>

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