Cinnamon Buttermilk Biscuits

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)

  1. heat oven to 450 degrees. In large bowl, combine flour, sugar, cinnamon and baking soda; mix in shortening until mixture resembles coarse crumbs.
  2. 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.
  3. 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.
  4. 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.