Hardee's Cinnamon Biscuits

Ingredients:

Mixture:

• 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

Icing:

• 1 tsp. vanilla
• 2 tb sour cream
• dash of salt
• 1-1/2 c powdered sugar
• 2 tb melted butter
  

Directions:

1. Mixture: Empty the box of cereal into blender. Add cinnamon and brown sugar and use high speed, on/off, for about 3 seconds or until crumbled, but not powdered.
2. Empty into small bowl. Stir in melted butter with fork until mixture is completely softened. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. Icing: In small bowl with electric mixer on high speed, beat all icing ingredients until smooth.
8. Place a rounded tb of icing atop each biscuit right out of the oven.
9. 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.
10. Refrigerate any leftover icing in covered container to use within 2 weeks or freeze to use in 6 months