Whole Wheat Cinnamon Raisin Biscuits

Yield: 15 small biscuits

Ingredients:

1 cup whole wheat flour
1 cup all-purpose flour
1 Tablespoon baking powder
½ teaspoon salt
2 teaspoons cinnamon
6 Tablespoons vegetable shortening
¾ cup milk
¼ cup raisins, chopped

Directions:

Wash hands with soap and water. Preheat oven to 425°F.
Combine dry ingredients. Cut in shortening until mixture resembles coarse cornmeal.
Add milk and raisins; stir until dough leaves side of bowl. Turn dough onto a lightly floured board. Knead about 20 times or until just smooth. Shape into a ball.
Pat or roll lightly until ½" to ¾" thick. Cut out biscuits with a floured cutter. Place biscuits on ungreased baking sheet. Wash hands after handling raw flour.
Bake at 425°F for 12 to 15 minutes until golden brown and internal temperature reaches 200 °F.

Notes:

Optional Icing: In a microwave-safe dish combine 1 teaspoon margarine and ½ tablespoon milk. Microwave on medium power until margarine melts. Add ¼ teaspoon vanilla and ½ cup powdered sugar. Stir until smooth. Spread on warm biscuits.

Additional ideas:

Try using white whole-wheat flour. Get the same nutritional benefits as whole white flour but with a lighter color and texture.
A tomato paste can with the "ends" cut out makes a perfect biscuit cutter — inexpensive and results in the perfect "sized" biscuits for little tummies.
This a great recipe to make with kids. The dough is easy to handle and only takes a few minutes to bake!

Nutrition Information: