| 1/2 | C | raspberry jam |
| 1-1/4 | tsp. | cinnamon |
| 2 | C | all-purpose flour |
| 1 | tbsp. | granulated sugar |
| 1 | tbsp. | baking powder |
| 1/2 | tsp. | salt |
| 1/3 | C | shortening |
| 3/4 | C | buttermilk |
| 1 | tsp | vanilla |
| 2 | tbsp. | butter, softened |
| 1/2 | C | icing sugar, sifted |
| 1 | tbsp. | milk |
Stir raspberry jam with cinnamon, set aside. In large bowl, stir together flour, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in shortening until crumbly. Add buttermilk and vanilla; stir with fork to make soft, sticky dough.
Turn out onto lightly floured surface; knead about 10 times or until smooth. Keeping surface floured, roll out to 16x10 inch rectangle; spread with butter then raspberry jam mixture, leaving 1 inch border along 1 long edge. Starting at opposite long edge, roll up dough jelly roll style; pinch seam to seal. Cut into 12 slices.
Place cut side down, in greased 9-inch round cake pan. Bake in 425F oven for about 30 minutes or until browned. Let cool sllightly.
Meanwhile in bowl, whisk icing sugar with milk until smooth. Drizzle over biscuits. Serve warm. Makes 12 biscuits.