Instructions

• Preheat oven to 400F degrees. Line a large baking sheet with parchment paper.
• In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
• Cut in vegetable shortening using a pastry blender or a fork until mixture is crumbly.
• Stir in raisins and buttermilk, stirring until dry ingredients are moistened. Note: if mixture seems too dry (it's not sticking together in a ball) add a little bit more buttermilk until the dough starts to hold together and not be so crumbly.
• Roll dough to about ¾ inch thickness on a lightly floured surface and cut with a 3-inch biscuit cutter or a mini biscuit cutter. Make sure not to twist the biscuits as you cut them. Just push down and then lift the biscuit up.
• Place biscuits a few inches apart on the parchment paper lined baking sheet.
• Bake for about 10-15 minutes for 3-inch biscuits and for about 6-8 minutes for mini biscuits.
• To make the glaze, combine powdered sugar, milk, vegetable oil and cinnamon in a small bowl. Stir until completely mixed.
• Drizzle over hot biscuits or dip the tops of all the biscuits in the glaze. I like to go around and dig them a second time for a nice thick glaze on top!
• Then enjoy!