PATTI – VDRJ67A
2 c Self rising flour
1/4 c Sugar
1 ts Cinnamon
1/4 ts Baking soda
1/3 c Shortening
1/2 c Raisins or currants
3/4 c Buttermilk; to 1 cup
FROSTING
3/4 c Powdered sugar
2 ts Milk; to 3 tsp
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.
Yields
12 Servings