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2 c. self-rising flour, sifted
1 t. cinnamon
¼ c. shortening
¾ c. milk
1 c. raisins
Confectioners’ sugar icing:
Preheat oven to 450 degrees. Lightly grease a baking sheet. Add cinnamon to flour. Cut shortening into flour mixture with pastry blender until mixture is coarse. Add milk and stir with a fork only until dough leaves sides of bowl. Turn dough out onto lightly floured board; knead gently just until smooth. Roll out to ½-inch thickness. Cut into rounds with floured 2-inch cutter. Place on prepared baking sheet. Bake for 10-12 minutes. Dip tops of warm biscuits in Confectioners’ icing: 1 c. confectioners’ sugar, 1 T. milk, 1 t. vanilla; mix all ingredients together until smooth.
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