In Grand Valley, Ontario, Wendy Masters serves these biscuits oven-fresh for breakfast or brunch. "They are wonderfully light and have an appealing cinnamon flavor," she says. "The plump raisins and simple icing add the right touch of sweetness."
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/3 cup shortening
- 1/2 cup raisins
- 3/4 cup buttermilk
- 1/3 cup confectioners' sugar
- 1 to 2 teaspoons milk
- In a bowl, combine the first six ingredients; cut in shortening until mixture resembles coarse crumbs. Stir in raisins. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead 4-5 times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place with sides barely touching on a greased baking sheet. Bake at 425° for 12-17 minutes or until golden brown. Combine the icing ingredients; drizzle over biscuits. Serve warm. Yield: about 1 dozen.
Originally published as Iced Cinnamon Biscuits in Quick Cooking July/August 1998, p49
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