CINNAMON-RAISIN BISCUITS
(like Bob Evans)

"This recipe is similar to the cinnamon-raisin dropped biscuits that were once served at Bob Evans."

1 2/3 cups all-purpose flour
1 1/2 cups sifted cake flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 cup plus 1 tablespoon margarine
1 cup raisins
1 cup plus 1 to 2 tablespoons milk, divided use
Melted margarine (for brushing tops)
1 cup sifted confectioners' sugar

Preheat oven to 400 degrees F. Grease baking sheets.

Combine flours, granulated sugar, baking powder, salt and cinnamon in a large bowl. Cut in 1/2 cup plus 1 tablespoon margarine with a pastry blender until mixture resembles coarse meal. Add raisins and 1 cup milk. Stir just until dry ingredients are moistened.

Turn dough out onto lightly floured surface. Knead lightly 10 times. Roll dough to 3/4-inch thickness. Cut with a 2-inch biscuit cutter. Arrange biscuits on prepared sheets. Alternately, drop dough by spoonfuls onto baking sheets. Brush biscuits lightly with melted margarine.

Bake 15 minutes.

Combine confectioners' sugar and remaining 1 to 2 tablespoons milk, stirring until smooth. Drizzle over warm biscuits.

Makes 16
From: Sarah Hartnell, Westerville
Source: Columbus Dispatch, Wednesday, September 6, 2006