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.