Categories: Breads

Ingredients

• 2 cups Pillsbury Best self rising flour
• 1/3 cup sugar
• 1 tsp. cinnamon
• 1/4 cup Crisco all-vegetable shortening
• 1/2 cup currants or raisins
• 3/4-1 cup buttermilk
• 1 cup powdered sugar
• 1 Tbsp. butter, softened
• 1/2 tsp. vanilla extract
• 2 to 3 tsp. milk
• Cinnamon

Directions

1. Heat oven to 450 degrees.
2. Combine flour, sugar and cinnamon.
3. Using pastry blender, or fork, cut in shortening until mixture resembles coarse crumbs; stir in currants.
4. Stirring with fork, add enough buttermilk until mixture leaves sides of bowl and soft dough forms.
5. Turn dough onto floured surface; knead lightly until no longer sticky. Roll out 1/2 inch thick with floured 2 1/2 inch biscuit cutter. Place on ungreased cookie sheet with sides barely touching.
6. Bake for 10 to 15 minutes or until light golden brown. Cool biscuits.
7. Mix powdered sugar, butter and vanilla adding enough milk for desired glaze consistency. Glaze biscuits, sprinkle with cinnamon to garnish.

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