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Cinnamon-Currant Buttermilk Biscuits 

Prep time: 10 min
Cook Time: 15 min
Yield: 6 biscuits

Ingredients:

BISCUITS
2cups Pillsbury BEST® Self Rising Flour
1/3cup sugar
1teaspoon ground cinnamon
1/4 Crisco® All-Vegetable Shortening Sticks
OR 1/4 cup Crisco® All-Vegetable Shortening
1/2cup currants or raisins
3/4 to 1 cup buttermilk
GLAZE
1cup powdered sugar
1tablespoon butter, softened
1/2teaspoon vanilla extract
2 to 3teaspoons milk
Cinnamon

Preparation Directions:

1.HEAT oven to 450°F. Combine flour, sugar, and cinnamon in medium bowl. Using pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Stir in currants. Stirring with fork, add enough buttermilk until mixture leaves sides of bowl and soft dough forms.
2.TURN dough onto floured surface. Knead lightly until no longer sticky. Roll out 1/2-inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place on ungreased cookie sheet with sides touching.
3.BAKE 10 to 15 minutes or until light golden brown. Cool biscuits.
4.COMBINE powdered sugar, butter and vanilla, adding enough milk for desired glaze consistency. Glaze biscuits. Sprinkle with cinnamon to garnish.
TIP**Buttermilk substitute: use 1 teaspoon vinegar or lemon juice plus milk to make one cup.