*  Exported from  MasterCook  *
                     Hardee’s Cinnamon “Flake” Biscuits
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Biscuits
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Van Geffen VGHC42A
    1      Box           Kellogg’s Bran Flakes -- (1 ounce) (1-serving
    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 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.
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