Cinnamon Buttermilk Biscuits

Source: Martha White

BISCUITS
2 cups Martha White® Self-Rising Flour
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/3 cup shortening
1/2 cup raisins or currants
1 cup buttermilk

FROSTING
3/4 cup powdered sugar
3 to 4 teaspoons milk

Heat oven to 450 degrees F. In large bowl, combine flour, sugar, cinnamon and baking soda; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Stir in raisins. With fork, stir in enough buttermilk until mixture leaves sides of bowl and soft dough forms.

Turn dough out onto floured surface, knead lightly until no longer sticky. Roll out dough to 1/2-inch thickness. Cut with floured 2 1/2-inch round cutter. Place on ungreased cookie sheet with sides touching.

Bake at 450 degrees F. for 10 to 13 minutes or until light golden brown. Cool 5 minutes on wire rack.

In small bowl, combine powdered sugar and enough milk for desired frosting consistency. Frost warm biscuits. Serve immediately.

12 biscuits