2 cups self-rising flour
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/3 cup Crisco shortening (not butter-flavored)
1/2 cup raisins or currants (optional)
3/4 cup plus 2 tablespoons buttermilk
Preheat oven to 450 degrees. In a large bowl, combine flour, sugar, cinnamon and baking soda; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in raisins. Add 3/4 cup buttermilk and mix well. Add 2 tablespoons buttermilk and continue to stir until mixture leaves sides of bowl and soft dough forms. Turn dough out onto floured surface; knead lightly until no longer sticky. Roll out dough to 1/2-inch thickness. Cut with floured biscuit cutter. Place on treated cookie sheet with sides touching. Bake 10 to 13 minutes or until light golden brown. Serve hot or cool on wire racks before serving. Delicious served with apricot jam.
Optional: Combine 3/4 cup powdered sugar and 3 to 4 teaspoons milk to make a frosting. Frost Cinnamon Buttermilk Biscuits while warm then serve immediately.