Prep Time10m
Cook Time 15m
Ready Time 25m
Yield 10 to 12 biscuits


2 cups Pillsbury BEST Self Rising Flour

1/3 cup sugar

1 teaspoon ground cinnamon, plus additional for garnish

1/4 cup All-Vegetable Shortening

1/2 cup raisins

3/4 to 1 cup buttermilk

1 cup powdered sugar

1 tablespoon butter, softened

1/2 teaspoon vanilla extract

2 to 3 teaspoons milk


Step 1

HEAT oven to 450°F. Stir flour, sugar and cinnamon in medium bowl until blended. Cut in shortening using pastry blender or two knives until crumbs are size of peas. Stir in raisins. Using fork, stir in buttermilk just until mixture leaves sides of bowl.

Step 2

TURN dough onto floured surface. Knead 5 to 6 times or until smooth. Roll out to 1/2-inch thickness. Cut with floured 2 1/2-inch biscuit cutter. Place on baking sheet with sides touching.

Step 3

BAKE 11 to 14 minutes or until golden brown.

Step 4

COMBINE powdered sugar, butter and vanilla in medium bowl. Whisk in milk, 1 teaspoon at a time, to make thick glaze. Spread over slightly warm biscuits. Sprinkle lightly with cinnamon.

Nutritional Information Per Serving

Serving Size (1 of 10 biscuits), Calories 250 (Calories from Fat 60), Total Fat 7g (Saturated Fat 3g, Trans Fat g), Cholesterol 5mg, Sodium 330mg, Total Carbohydrate 45g (Dietary Fiber 1g, Sugars 25g), Protein 3g, Potassium 125mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium 99mg, Iron 1mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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