Ingredients
- 12 equal parts
- 8 round layer cake pans
- 7 mixture
- 5 portions in the bowl sprinkling the mixture over the dough
- 2 1/2 bisquick
- 1 box bran flakes
- 1/2 patty (thick)
- 1,600 gr mixing bowl
- 120 ml carbonated water
- 85 gr dark raisins
- 80 ml buttermilk
- 28 gr brown sugar
- 28 gr butter
- 26 gr sugar
- 8 gr cinnamon
- 1 gr vanilla
to wire rack and wipe tops with icing at once using the following recipe or your favorite cream cheese recipe. ICINGIn 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- half 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.
