2 c. flour (calls for self-rising, but I use what I have)
1/4 c. sugar
1/4 t. baking soda
1/3 c. shortening
1 c. dried fruit bits
1/2 c. slivered almonds, toasted
3/4 c. buttermilk
Heat oven to 450 degrees. In large bowl, combine flour, sugar and baking soda; mix well. With pastry blender cut into shortening until mixture resembles corse crumbs. Stir in fruit bits and almonds.
Add buttermilk; stir just until dry ingred.are moistened. Add additional buttermilk 1 T. at a time, if dough is dry.
On lightly floured surface, knead dough until no longer sticky. Roll out dough to 1/2 in. thickness. Cut with floured 2 1/2 in. round cutter. Place biscuits on ungreased cookie sheets.
Bake at 450 for 10-15 min. or until light golden brown. Cool 5 min on wire rack.
Meanwhile, in a small bowl, combine all glaze ingred; stir until smooth. Spoon glaze over warm biscuits. Serve warm
Yield: 23 biscuits