Cinnamon Raisin Biscuits

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! Notes 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.