Cinnamon Raisin Biscuits

We got these from Schwans when I was growing up. This recipe tastes just like the ones from my childhood! If you don't have Christmas breakfast already planned then you could make these part of the meal.

Cinnamon Raisin Biscuits

1 c whole wheat flour*
1 c all purpose flour
4 t baking powder
1 t salt
1 t cinnamon
3/4 c butter
1/2 to 1 c milk
1 c raisins

Mix first 5 ingredients and cut butter in until there are no large hunks of butter left. You want it all crumbly and evenly mixed. Then add the raisins and the milk. Start with 1/2c and add more just until it will stick together well. You don't want it too sticky to work with. I like to use this dough whisk to mix it with. Turn the dough onto a floured surface, sprinkle a tiny bit of flour on top of it and knead with floured hands just a bit until it is uniform and not too sticky. Roll to 1/2 inch thick and cut out biscuits. Place on baking sheet with some space between them. Bake at 450 for 10-12 minutes (for 3 inch diameter biscuits). Allow them to cool a good bit and then top with the icing. If they are too hot it will all just run off. Store in an airtight container.

Icing

2 T butter melted
1 1/4 c powdered sugar
little big of water

Mix the butter and powdered sugar as much as you can and then add water just a tiny bit at a time. YOU DON"T WANT IT TOO THIN. Whisk until smooth.

YUM!

*I use freshly ground soft white wheat. Soft wheat flour is also known as whole wheat pastry flour. The soft wheat makes them lighter and fluffier than the hard wheat varieties. If you don't have access to the soft wheat then regular whole wheat flour will work just fine.