Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Self rising flour |
| ¼ cup | Sugar |
| 1 teaspoon | Cinnamon |
| ¼ teaspoon | Baking soda |
| ⅓ cup | Shortening |
| ½ cup | Raisins or currants |
| ¾ cup | Buttermilk; to 1 cup |
| ¾ cup | Powdered sugar |
| 2 teaspoons | Milk; to 3 tsp |
PATTI - VDRJ67A
FROSTING
Heat oven to 450~. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, cinnamon, and baking soda. Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs; stir in raisins. Stirring with fork, add enough buttermilk until mix leaves sides of bowl and soft dough forms. Turn dough out onto floured surface; knead lightly until no longer sticky. Roll out ½" thick; cut with 2-½" round, flour covered cutter. Place on ungreased cookie sheet with sides touching. Bake for 10-15 minutes or until light golden brown. Cool 5 minutes on wire rack. Meanwhile, in small bowl, combine powdered sugar and enough milk for desired consistency. Frost warm biscuits and serve immediately.
HIGH ALTITUDE: Above 3500 feet - no change.
NOTE: Regular all purpose flour can be used by adding 3 tsp baking powder and 1 tsp salt to ingredients.
Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@...> on Sep 25, 1997