Cinnamon buttermilk biscuits

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

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