Recipe - Cinnamon Buttermilk Biscuits

PATTI VDRJ67A
2 cup Self rising flour
One fourth cup Sugar
1 teaspoon Cinnamon
One fourth teaspoon Baking soda
1/3 cup Shortening
One half cup Raisins or currants
Three fourths cup Buttermilk; to 1 cup

FROSTING
Three fourths cup Powdered sugar
2 teaspoon Milk; to 3 tsp

Heat oven to 450~. Lightly spoon flour into measuring cup; level off. In
large bowl, combine flour, sugar, cinnamon, and baking soda. Using pastry
blender or fork, cut in shortening until mixture resembles coarse crumbs;
stir in raisins. Stirring with fork, add enough buttermilk until mix leaves
sides of bowl and soft dough forms. Turn dough out onto floured surface;
knead lightly until no longer sticky. Roll out 1/2" thick; cut with 21/2"
round, flour covered cutter. Place on ungreased cookie sheet with sides
touching. Bake for 1015 minutes or until light golden brown. Cool 5
minutes on wire rack. Meanwhile, in small bowl, combine powdered sugar and
enough milk for desired consistency. Frost warm biscuits and serve
immediately.

HIGH ALTITUDE: Above 3500 feet no change.

NOTE: Regular all purpose flour can be used by adding 3 tsp baking powder
and 1 tsp salt to ingredients.
Posted to MCRecipe Digest V1 #805 by Nancy Berry nlberry@prodigy.net on
Sep 25, 1997