Cinnamon Buttermilk Biscuits
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads | 12 | Servings | |
INGREDIENTS
| 2 | c | Self rising flour |
| 1/4 | c | Sugar |
| 1 | t | Cinnamon |
| 1/4 | t | Baking soda |
| 1/3 | c | Shortening |
| 1/2 | c | Raisins or currants |
| 3/4 | c | Buttermilk, to 1 cup |
| 3/4 | c | Powdered sugar |
| 2 | t | Milk, to 3 tsp |
INSTRUCTIONS
Heat oven to 450~. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, cinnamon, and baking soda. Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs; stir in raisins. Stirring with fork, add enough buttermilk until mix leaves sides of bowl and soft dough forms. Turn dough out onto floured surface; knead lightly until no longer sticky. Roll out 1/2" thick; cut with 2-1/2" round, flour covered cutter. Place on ungreased cookie sheet with sides touching. Bake for 10-15 minutes or until light golden brown. Cool 5 minutes on wire rack. Meanwhile, in small bowl, combine powdered sugar and enough milk for desired consistency. Frost warm biscuits and serve immediately. HIGH ALTITUDE: Above 3500 feet - no change. NOTE: Regular all purpose flour can be used by adding 3 tsp baking powder and 1 tsp salt to ingredients. Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@prodigy.net> on Sep 25, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 197
Calories From Fat: 54
Total Fat: 6.1g
Cholesterol: 3.9mg
Sodium: 291.4mg
Potassium: 51.4mg
Carbohydrates: 33.1g
Fiber: <1g
Sugar: 17.5g
Protein: 2.6g