2 1/3 c. Bisquick
1/2 c. raisins
1/4 c. sugar
1/2 c. milk
3 tbsp. butter, melted
2 tsp. ground cinnamon

Heat oven to 400 degrees. Mix Bisquick, milk, raisins, and butter until soft dough forms. Mix sugar and cinnamon, sprinkle over dough. Fold into dough with rubber spatula for swirled effect. Divide dough into 8 equal parts, pat each part into a round 1/2 inch thick, on ungreased cookie sheet. Bake until golden brown, about 15 minutes. Drizzle glaze over warm shortcakes.

GLAZE:

1 c. powdered sugar
1 tbsp. peanut butter, softened
4-6 tsp. milk

Mix until smooth.

F.O.P.A. Lodge 64A