Cinnamon Raisin Biscuits

Biscuits:

1/2 cup unbleached white flour
1/2 whole wheat flour
1/2 tablespoon baking powder
2 Tbsp cup brown sugar or granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 Tbsp spectrum shortening
1/3 cup buttermilk or skim milk (you may need a little more depending on your dough)
1/4 cup raisins


Frosting:

1/3 cup powdered sugar
1/2-3/4 tablespoons milk
1/2 teaspoon vanilla
1/8 teaspoon almond extract (optional)

Place the raisins in a small bowl and cover hem with hot water. Allow them to plump up while you prepare the dough. Next find your best big bowl. Measure the flour, baking powder, sugar, cinnamon and salt into it. Mix up these dry ingredients with a fork or a whisk, getting the salt and baking powder evenly distributed throughout the mixture. Measure the shortening by scooping up a big glob of it in a 1/3-cup measure. Pack it down firmly and level off the top with your finger or a knife. Next scrape the shortening out of the measuring cup and plop it into the flour mixture. Use a fork or your fingers to casually smash the shortening and flour together until it is crumbly, but still has a few lumps the size of dried beans. One of the secrets of good biscuits is not to over mix at this stage. The lumps of shortening make the biscuits tender and flaky when they bake. Add the milk or buttermilk and stir up the dough. Squeeze the raisins dry and add them to the dough. Mix in the raisins by kneading the dough about 10 or 12 times. Pat the dough out to 1/2-inch thick. Cut with a biscuit cutter or the rim of cup or clean can. Lay the biscuits on an ungreased baking sheet or pizza pan. Bake at 450° for about 15 minutes, or until they are brown on top. Remove from the oven and allow to cool slightly.
Meanwhile, mix up the frosting ingredients. The almond extract gives the frosting a special flavor, but is not necessary. Drizzle the frosting over the biscuits and serve warm.