Cold Milk’s New Favorite Friend is a Sweet Raisin and Ginger Biscuit.

Cakes and Breads / November 12, 2015

So. I ate a banana for breakfast, along with a handful of almonds. Ate a salad for lunch…no dressing. Had a plain grilled chicken breast with blanched green beans drizzled with white balsamic for dinner. Uh, I might have quietly snuck in 2 crackers with some brie cheese later on. Yeah, pretty sure I did. Pretty sure it was more than 2.

By 8 o’clock it was obvious that I was not going to end the day with a low calorie award banner gracing my chest. It was cold outside, it had been one heck of a week, and my mixing bowl was clean. Hey, I don’t need a lot of encouragement when it comes to snacks!

Seriously easy and ready in minutes, this was the best little pop-in-your-mouth remedy to a day engulfed by no-carb meals. And yes, I had one while it was hot, and I ate it whole…well maybe I had more. Okay, stop bothering me. I am eating.

Download my RAISIN GINGER MINI SWEET BISCUITS now! They’re also #fabin40 !!!

Bisquick, and some vanilla flavored coffee creamer created the perfect flavor canvas for the addition of raisins and candied ginger. Brown sugar made it especially decadent. Cinnamon gave it oomph!
Tiny little suckers with TONS of yumminess! Use a small muffin pan to dial down the guilt factor.

You could frost these and serve as dessert, or slather with butter for a sweet note during a savory dinner. Either way, YOU. CAN’T. GO. WRONG!

Raisin Ginger Sweet Mini Biscuits

Makes 12 mini biscuits


This can easily be doubled as I created
it as a small batch.
1 ½ C Bisquick
1/3 C CoffeeMate vanilla flavored
Natural Bliss creamer
1/3 C less 2 T 2% milk
2 T packed light brown sugar
Dash of kosher salt
½-1 t cinnamon
¼ C raisins
2 heaping T chopped candied ginger
1 T butter to grease muffin tin


  • Chop the ginger and measure out the raisins and set aside. In a large mixing bowl add the Bisquick and make a well in the center where you will add the cream, milk, salt, cinnamon, brown sugar. Mix all those ingredients with a spoon until combined. Stir to make sure it is all dissolved like you’re making pancakes, but don’t overmix. Then fold in the raisins and ginger.
  • Drop into small muffin pan, should fill all 12. Bake at 350 degrees F for 12 minutes. Let cool, remove and sprinkle with cinnamon sugar.

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