Cinnamon-Raisin Angel Biscuits

Ingredients

• 0.3 oz active yeast dry
• 1 tablespoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.3 cup firmly brown sugar packed
• 0.5 cup butter cold cut into pieces
• 1.5 cups buttermilk 
• 5 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 2 teaspoons lemon zest 
• 1 cup baking raisins 
• 1 teaspoon salt 
• 0.5 cup shortening cut into pieces
• 0.3 cup warm water 105° to 115°

Equipment

• bowl
• baking sheet
• oven
• whisk
• blender
• plastic wrap
• measuring cup

Directions

1. Preheat oven to 40
2. Combine yeast and warm water in a 1-cup glass measuring cup; let stand 5 minutes.
3. Meanwhile, whisk together flour and next 7 ingredients in a large bowl; cut in shortening and butter with a pastry blender until crumbly.
4. Combine yeast mixture and buttermilk, and add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead about 1 minute.
5. Roll dough to 1/2-inch thickness.
6. Cut with a 2-inch round cutter or into 2-inch squares.
7. Place on 2 ungreased baking sheets.
8. Bake at 400 for 12 to 15 minutes or until golden.
9. Note: We tested with Sun-Maid Baking Raisins.
10. Time-Saving Tips: Prepare recipe as directed through Step Shape dough into a disk; store in a glass, airtight container in refrigerator up to 5 days.
11. Let stand at room temperature 5 minutes.
12. Roll, cut, and bake as directed in Steps 4- Unbaked biscuits may be frozen on a baking sheet, covered with plastic wrap, 2 hours.
13. Transfer frozen biscuits to a zip-top plastic freezer bag, and freeze up to 1 month.
14. Let stand at room temperature 30 minutes before baking as directed.