Heat oven to 450. In a bowl combine flour, 1/4 c Splenda, 1 ts Cinnamon, baking powder. With pastry blender cut butter until mixture resembles coarse crumbs. Stir in raisins. Mix the lemon juice into the 3/4 cup Carnation Milk. Stir the milk in the dry mixture with fork until mix leaves sides of bowl. Turn dough onto floured surface; knead lightly until dough is no longer sticky. Roll our 1/2" thick and divide in 12 - 20 pieces. Mix the rest of the cinnamon and Splenda and apply over the biscuits. Bake for 10 minutes. Mix powder sugar with the rest of the milk. Frost warm biscuits and serve
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 15|
|Calories from Fat: 75 (21%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 20.4mg||6 %|
|Sodium 120.4mg||4 %|
|Potassium 104.7mg||3 %|
|Total Carbohydrate 64.4g||19 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 62.5g|
|Protein 6.4g||9 %|
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Calories per serving: 357
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