Prep Time 10m
Cook Time 15m
Ready Time 25m
Yield 10 to 12 biscuits

  • 2 cups Pillsbury BEST™ Self Rising Flour
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon, plus additional for garnish
  • 1/4 cup Crisco® All-Vegetable Shortening
  • 1/2 cup raisins
  • 3/4 to 1 cup buttermilk
  • 1 cup powdered sugar
  • 1 tablespoon butter, softened
  • 1/2 teaspoon vanilla extract
  • 2 to 3 teaspoons milk
Preparation Directions
  • Step 1Heat oven to 450°F. Stir flour, sugar and cinnamon in medium bowl until blended. Cut in shortening using pastry blender or two knives until crumbs are the size of peas. Stir in raisins. Using fork, stir in buttermilk just until mixture leaves sides of bowl.
  • Step 2Turn dough onto floured surface. Knead 5 to 6 times or until smooth. Roll out to 1/2-inch thickness. Cut with floured 2 1/2-inch biscuit cutter. Place on baking sheet with sides touching.
  • Step 3Bake 11 to 14 minutes or until golden brown.
  • Step 4Combine powdered sugar, butter and vanilla in medium bowl. Whisk in milk, 1 teaspoon at a time, to make a thick glaze. Spread over slightly warm biscuits. Sprinkle lightly with cinnamon.
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