Cinnamon Raisin Biscuits
1-2/3 c. all-purpose flour
1½ c. sifted cake flour
¼ c. sugar
1 Tablespoon baking powder
1 teaspoon salt
1 ½ teaspoons ground cinnamon
½ c. plus 1 Tablespoon butter
1 c. raisins
1 c. milk
Butter, melted
1 c. sifted powdered sugar
1 to 2 Tablespoons milk
Combine first 6 ingredients in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add raisins and milk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 10 times.
Roll dough to ¾-inch thickness; cut with a 2-inch biscuit cutter. Place biscuits on baking sheets; brush with melted butter. Bake at 400° for 15 minutes or until biscuits are lightly browned.
Combine powdered sugar and milk, stirring until smooth. Drizzle over warm biscuits.
Yield: 16 biscuits.
*I was thrilled when I found this recipe in my Southern Living Five Star Recipe Collection. These remind me of the huge cinnamon biscuits that Hardees had. Using the cake flour makes them fluffy and just like the originals I used to buy. One of my favorite breakfasts. Serve them warm and save any leftovers for a cold snack.
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