Plump raisins by covering with hot water and resting 1 hour. Drain off water and place raisins on paper towel. Preheat oven to 450°F. Using mixer or food processor, thoroughly mix together flour, baking powder, soda and salt. Add cold shortening and mix or process until mixture resembles large coarse crumbs. Add buttermilk and slowly stir (or pulse about 10 seconds) to form a soft dough. If dough is firm or dry, add an additional 1 to 2 tablespoons buttermilk. Add raisins and cinnamon. Stir just to evenly distribute raisins. Cinnamon will marble the dough. Sprinkle work surface with flour. Empty dough onto work surface and form a ball. Using fingers and a light touch, gently flatten dough ball. Fold dough in half, top to bottom, and gently flatten. Fold dough in half, left to right, and gently flatten. Fold dough in half, right to left, and gently flatten. Fold dough in half, top to bottom, and gently flatten. Round dough and roll to 1/2-inch thickness. Cut dough with floured biscuit cutter and place on greased baking sheet. For glaze, combine ingredients and mix until smooth. Bake 10 to 12 minutes or until golden brown. When biscuits are removed from the oven, spread or brush with glaze. Yield: 12 2-inch biscuits OR 8 3-inch biscuits *If using self-rising flour, omit baking powder and salt. Reduce baking soda to 1/4 tsp. Provided by Shawnee Milling Company
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