Cinnamon Biscuits

I had these for the first time at my sister-in-law's when I was staying with them as a teen. They are now a much loved tradition in my home too. Any time it snows, the kids beg me to make them. I've changed them just a bit by adding the nuts but they are good with or without them. For an Orange Cinnamon variation see Orange Cinnamon Biscuits.

• Ready In: 43 mins
• Serves: 4-6

Ingredients

• 2  cups flour
• 1  tablespoon baking powder
• 1  teaspoon salt
• 1⁄4 cup shortening
• 3⁄4 cup milk
• 1  teaspoon vanilla extract
• 1⁄4 cup butter, melted (or very soft)
• 1⁄2 cup sugar
• 1  teaspoon cinnamon
•  chopped pecans (optional)

• Glaze

• 1  cup powdered sugar
• 1 -2  tablespoon milk
• 1⁄4 teaspoon vanilla

Directions

1. Combine flour, baking powder and salt; cut in shortening.
2. Add milk and 1 tsp. vanilla; stir with fork just until dough leaves sides of bowl.
3. Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
4. Brush top with butter (I prefer to use soft butter rather than melted).
5. Combine cinnamon and sugar; sprinkle evenly over dough.
6. Sprinkle with chopped pecans (or other nuts or raisins) if desired.
7. Roll up, starting on long side.
8. Cut into 1/2 inch thick rounds.
9. Place rounds, with sides just touching, in greased 9" round pan.
10. Bake at 425°F for 18-20 minutes or until golden brown.
11. Remove from oven and drizzle with glaze, serve warm.
12. For glaze: Combine all ingredients and beat until smooth.