Cinnamon Raisin Biscuits
- For the biscuits:
- 3 cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ cup vegetable shortening
- 2/3 cup raisins
- 1 cup buttermilk
- For the glaze:
- 2 cups powdered sugar
- 4 tbsp milk
- 2 teaspoons vegetable oil
- 1 teaspoon cinnamon
Preheat oven to 350F degrees.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
Cut in vegetable shortening using a pastry blender or a fork until mixture is crumbly.
Stir in raisins and buttermilk, stirring until dry ingredients are moistened.
Turn dough out onto a lightly floured surface and knead 3 or 4 times.
Roll dough to about ¾ inch thickness and cut with a 3-inch biscuit cutter or a mini biscuit cutter, and place on a parchment paper lined baking sheet.
Make sure not to twist the biscuits as you cut them. Just push down and then lift the biscuit up.
Bake for about 9-10 minutes for 3-inch biscuits and for about 6-8 minutes for mini biscuits.
Now for the glaze, combine powdered sugar, milk, vegetable oil and cinnamon in a small bowl.
Stir until completely mixed.
Drizzle over hot biscuits or dip the tops of the biscuits in the glaze. I like to double dip mine for a nice thick glaze on top!
I found that these were tastiest when served warm. The glaze does harden up to a nice finish when it cools. Just pop these in the microwave for about 5 seconds to warm them up and serve.