Instructions: Empty the box of cereal into blender. Dump in cinnamon and brown sugar and using 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.

For Biscuit Dough: Use a 2-quart 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. 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 sticky.

Break dough up into 4 or 5 portions in the bowl - sprinkling the "flake" mixture over the dough and then working it into the dough with your hands till most of it is evenly distributed throughout. You want to marbleize the dough more than just mix the flake mixture in.

Divide the dough into 12 equal parts and shape each into 1/2-inch thick patty, arranging close together in two Pam-sprayed 8-inch round cake pans. Bake at 400 degrees for 20 to 24 minutes or until evenly golden. Remove pan to wire rack and wipe tops with icing at once, using the following recipe.

Icing: In a small bowl with an electric mixer on HIGH speed, beat 2 tablespoons melted butter, 1 teaspoon vanilla extract, 2 tablespoons sour cream, dash of salt, and 1 1/2 cups powdered sugar until smooth. Place 1 tablespoon icing atop each biscuit right out of the oven. Let the icing stand on the warm biscuits for 1/2 minute before spreading it. The heat of the biscuit will soften the icing just enough so that you can swirl it around to coat the tops nicely.

This recipe yields 12 biscuits.

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