This recipe of mine was chosen by Taste of Home magazine back in 2000 as one to be included in their "Best of Country Breads" cookbook, after I submitted it and it was taste-tested then voted upon as good enough to be included! My blurb from the book: "I created this recipe several years ago after sampling something similar at a popular chain restaurant. These easy drop biscuits are a great accompaniment to a country-style breakfast."
1In a bowl, combine the first 5 ingredients; then cut in shortening until mixture resembles coarse crumbs.
2Stir in buttermilk JUST until moistened. DO NOT OVER MIX!
3Turn onto a floured surface; sprinkle with raisins and cinnamon. Knead 8 to 10 times only (cinnamon will give a marbled appearance).
4Drop batter into 12 mounds 2 inches apart on a greased baking sheet. (I also like to shape them into thick rounds and place them touching each other in a baking pan which results in more of that gooey goodness that everyone loves about the center cinnamon roll!) Bake at 425 degrees F for 12-16 minutes or until golden brown.
5FROSTING: Whisk the the confectioners' sugar, butter, vanilla and enough warm water to achieve desired consistency. Frost warm biscuits. Serve immediately.
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