These cinnamon-spiced raisin biscuits have half the fat of regular biscuits. They're made with fat-free yogurt and just a little butter.
In a small bowl, stir together the sugar and cinnamon.
In a large bowl, combine half of the sugar-cinnamon mixture, the flour, baking powder, baking soda, and salt.
Cut butter into flour mixture until mixture resembles coarse crumbs. Make a well in the center.
Add yogurt and raisins all at once, stirring just until dough clings together.
On a lightly floured surface, knead dough gently for 8 to 10 strokes. Roll or pat dough to 1/2-inch thickness. Cut with a 2-1/2-inch biscuit cutter, dipping the cutter into the flour between cuts.
Place biscuits on an ungreased baking sheet. Sprinkle with the remaining sugar-cinnamon mixture. Bake in a 450 degree F oven for 10 to 12 minutes or until biscuits are golden brown. Remove from baking sheet and cool slightly on wire racks.
Stir together the powdered sugar and enough water or juice to make a drizzling consistency. Drizzle over biscuits while they're warm. Serve warm. Makes 12 biscuits.