These are easy to fix for breakfast and delicious. They taste like Hardee’s Cinnamon and Raisin Biscuits, but better.
2 C. flour
1/4 c sugar
1 t. cinnamon
1/4 t. baking soda
1/3 c. shortening (I used Crisco)
1/2 c. currants or raisins (I used dried cranberries)
3/4 to 1 c. buttermilk
3/4 to 1 c. powdered sugar
2 - 3 t. milk
(optional 1/2 t. vanilla)
- heat oven to 450 degrees. In large bowl, combine flour, sugar, cinnamon and baking soda; mix in shortening until mixture resembles coarse crumbs.
- Stir in fruit of choice. Stirring with fork, add enough buttermild until soft dough forms and mixture begins to pull away from sides of bowl.
- On lightly floured surface, knead dough until no longer sticky. Roll out dough to 1.2 inch thickness, Cut with floured 2 1/2 - inch round cutter. Place biscuits with sides touching on ungreased cookie sheet.
- Bake at 450 degrees for 10 to 15 min. or until light golden brown. Cool 5 min. on wire rack.
5 Meanwhile, in small bowl, combine powdered sugar and enough milk for desired frosting consistency. Frost warm biscuits. Serve warm.
Yield: 12 biscuits
Tip. To substitute for buttermilk, use 2 1/4 to 3 t. vinegar or lemon juice plus milk to make 3/4 to 1 cup.