Cinnamon-Currant Biscuits

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 2 tablespoons currants 
• 0.3 cup flour all-purpose
• 0.5 teaspoon flour all-purpose
• 0.3 teaspoon ground cinnamon 
• 1.5 teaspoons butter chilled reduced-calorie
• 2 tablespoons powdered sugar sifted
• 1 Dash salt 
• 0.5 teaspoon skim milk 
• 2 tablespoons skim milk 
• 1.5 teaspoons sugar 

Equipment

• bowl
• baking sheet
• oven
• blender

Directions

1. Combine first 5 ingredients in a small bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Stir in currants.
2. Add 2 tablespoons plus 1 teaspoon milk, stirring with a fork just until dry ingredients are moistened.
3. Sprinkle 1/2 teaspoon flour evenly over work surface. Turn dough out onto floured surface, and knead 4 or 5 times.
4. Roll dough to 1/2-inch thickness; cut into rounds with a 2 1/2-inch biscuit cutter.
5. Place rounds on a baking sheet coated with cooking spray.
6. Bake at 425 for 10 minutes.
7. Combine powdered sugar and 1/2 teaspoon milk, stirring well.
8. Drizzle glaze over warm biscuits.