Ingredients
The following ingredients have 24 Servings
- 1 cup raisins
- 4 cups self-rising flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- ⅓ cup sugar
- ½ cup shortening
- ¼ cup butter
- 2 cups buttermilk
- 3 teaspoons ground cinnamon
- 1 cup confectioner’s sugar (sifted)
- 4 teaspoons milk
- 1 ½ teaspoon corn syrup
- ½ teaspoon vanilla
Instruction
- Place the raisins in a small bowl and pour over just enough boiling water to cover. Let the raisins sit for about 10 minutes. Drain well.
- Preheat the oven to 400 degrees. Grease or line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, baking soda, and sugar. Add the shortening and butter. Cut into the dry ingredients with a pastry cutter or fork until fine crumbs form.
- Add the buttermilk and raisins. Stir just until the dry ingredients are moistened. Be careful not to overmix.
- Sprinkle the cinnamon over the dough in the bowl and stir just enough to swirl it through the batter.
- Turn out the dough onto a floured surface. Knead just enough to bring the dough together - 3 or 4 times at most. Flour the top of the dough and pat into a 1/2-inch thick circle.
- Cut out biscuits using a floured 2-inch biscuit cutter and place on the prepared baking sheets. Gently gather together the scraps forming a circle and continue cutting out biscuits.
- Bake for 12-15 minutes or until golden brown. Remove from the oven and allow to cool for about 10 minutes.
- To make the glaze, stir together all ingredients in a small bowl. Transfer to a zip-top bag. Press the glaze down into one corner of the bag and twist the top closed. Snip the corner and pipe onto cooled biscuits.