Cinnamon Raisin Biscuits
Tender, slightly sweet biscuits with cinnamon and raisins. Perfect with fresh, hot coffee.
- 2 3/4 cups flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup vegetable shortening
- 1/3 cup raisins
- 1 cup whole milk
- 1 cup confectioners sugar
- 1/4 teaspoon vanilla extract
- 3 - 4 tablespoons half-and-half or milk
Preheat oven to 450 F. Lightly grease a baking sheet.
In a large mixing bowl, whisk or sift together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Cut in the shortening with a pastry cutter or sharp knife until crumbly (the size of peas). Add the raisins and milk, stirring just until dry ingredients are moistened. (Don't overmix or biscuits will be tough.)
Turn dough out onto a lightly floured work surface; knead gently 4-5 times. Roll or pat dough out to 3/4 inch thickness. Cut dough out with a biscuit cutter; place biscuits on the baking sheet. (Makes 10-12 biscuits).
Bake for 10-12 minutes.
In a small mixing bowl, combine the Icing ingredients until a smooth and creamy drizzling consistency is reached, adding a bit more milk as needed.
Drizzle over warm biscuits.
Reheat leftovers a few seconds in the microwave.