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.
Empty into small bowl. Stir
in melted butter with fork until mixture is completely softened. Set
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
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.
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.
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.
Icing: In small bowl with electric mixer on high
speed, beat all icing ingredients 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