Cinnamon-Currant Buttermilk Biscuits

From the back of the Pilsbury Self-Rising Flour package.

When we were preparing for the Asheville Idiotarod, we had our teammates come over to build our carts and get all our costumes, tools, and ammunition ready. Everyone brought over flour to make flour-bombs. Anyway, I had a leftover bag of self-rising flour that sat in the cabinet for months because I hadn't ever used self-rising flour before and didn't know what the deal was with self-rising flour. So, I made this recipe from the back of the package in order to use up the flour. The biscuits were amazing!!

Biscuits
2 cups self rising flour
1/3 cup sugar
1 teaspoon cinnamon
¼ cup butter
½ cup raisins
¾-1 cup milk

Glaze
1 cup powdered sugar
1 tablespoon butter, softened
½ teaspoon vanilla
2-3 teaspoons milk
Cinnamon

Heat oven to 450 degrees.

Combine flour, sugar, and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Stir in raisins. Add enough milk until mixture leaves sides of bowl and soft dough forms. Turn dough onto floured surface. Kneed until no longer sticky. Roll out ½ inch thick. Cut with floured 2 ½ inch biscuit cutter. Place on ungreased cookie sheet with side barely touching. Bake 10-15 minutes or until light golden brown. Cool.

Mix powdered sugar, butter, vanilla. Add enough milk for glaze consistency. Glaze biscuits, sprinkle with cinnamon.