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Cinnamon Raisin Biscuits

3 cups All-purpose Flour
1/2 cups Sugar, Granulated
2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 teaspoons Ground Cinnamon
1/4 teaspoons Table Salt
1/2 cups Vegetable Shortening
23 cups Raisins
1 cup Buttermilk
2 cups Powdered Sugar
4 Tablespoons Milk
2 teaspoons Vegetable Oil
1 teaspoon Cinnamon


Preheat oven to 450 degrees F. 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 3/4 inch thickness and cut with a 3-inch biscuit cutter or a mini biscuit cutter. 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 12 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! Cooks 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! Original recipe modified from Taste of South magazine, Winter 2006.

Source: tastykitchen.com