- 2 cups King Arthur Unbleached All-Purpose Flour
- 3 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup shortening
- 2/3 cup milk
- 1/3 cup raisins
- 1 cup confectioners' sugar
- 4-1/2 teaspoons milk
- 1/2 teaspoon vanilla extract
- In a large bowl, combine flour, baking powder, sugar, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and raisins; stir just until combined.
- Turn dough onto a floured surface. Knead just until smooth, about 2 minutes. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter; place on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden.
- Meanwhile, combine icing ingredients. Drizzle over warm biscuits. Yield: 8-10 biscuits.
Originally published as Cinnamon Raisin Biscuits in Country Extra March 1994, p47
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