Cinnamon Biscuits

4 cups Self-Rising Flour
1/2 cup Brown Sugar
2 teaspoons Cinnamon or Pumpkin Spice (I normally use half and half)
2/3 cups Shortening
1 1/3 cups cold Buttermilk

Topping

1 cup Powdered Sugar
1 to 2 tbs milk
1 teaspoon Vanilla
1/4 teaspoon Cinnamon or Pumpkin Spice ( I normally use Pumpkin Spice)

Preheat the oven to 450.
In a large bowl combine the flour, brown sugar and spices. Mix well. Cut in the shortening until it reaches a grainy consistency the size of peas. Form a well in the dry ingredients and add the buttermilk. Quickly work the dry ingredients into the center well of buttermilk until you have a sort of ball formed. Dump this over onto a floured surface and roll out to about 1/2 an inch thick. I don't make these as thick as my dinner or breakfast biscuits. Spray or grease a cookie sheet, cut out the biscuits and place them against eachother on the pan. Spread tops with butter and if you have a cinnamon/sugar shaker on hand for making cinnamon toast for the kids, shake a little on top of the butter topped biscuits. Bake for about 15 minutes or until golden brown.

Remove from oven and allow to cool while you combine all of the Topping ingredients in a small bowl. You want this topping to be not runny but just enough to drizzle or spread on the biscuits. I choose to spread mine on, so mine is always thicker than the drizzle consistency.

Best if served warm.

Options:

You may wish to add one or more of the following to your Cinna-Biscuits:

2/3 cup of soaked Raisins
2/3 cup of your favorite Nuts chopped
2/3 cup of coconut
2/3 cup of your choice dried fruit (presoaked just like raisins)

If you have company:

If using dried fruit or nuts, I'd suggest placing one piece on top of each biscuit just for decorative purposes.

These are great with coffee or fresh hot cocoa.