In large bowl, combine flour, baking powder, cinnamon and salt. Add sliced butter. Cut butter into flour using a pastry blender or fork until crumbly. Should look like small peas. Slightly toss in raisins. Cover and chill for 10 minutes. Add buttermilk. Stir until moistened.
On a lightly floured surface, knead 4 times, gradually adding flour as needed. With floured hands, pat dough into a ¾ inch thick rectangle (9 x 5 inches). Fold dough over onto itself in 3 sections, starting with 1 short end. Repeat process 2 more times.
Press dough to ½ inch thickness and cut with a 2 inch biscuit cutter. Place biscuits on a lightly greased cookie sheet. Make sure each biscuit touch each other.
Bake for 13 to 15 minutes or until lightly browned.
Combine powdered sugar and 2 tablespoons melted butter together. Dizzle over warm biscuits.
Preheat oven to 450 degrees. Spray a baking sheet with non-stick cooking spray. Set aside.
In a large bowl, combine flour, baking soda, salt and pepper. Slice butter into thin slices and add to flour mixture. Using a pastry blender cut butter into flour until mixture resembles small peas. Add crumbled bacon. Chill for 10 to 15 minutes.
Add buttermilk to flour mixture. Stir until just moistened.
Turn dough out onto a floured surface. Kneading 3 times. Press dough into a thick rectangle 9x5 inches about ½ inch in thickness. Fold dough over onto itself into 3 sections. Repeat process for 2 more times.
On a lightly floured surface press dough to ½ inch thickness and cut with a 2 inch round biscuit cutter. Place dough side by side on baking sheet.
Cook for 13 minutes or until biscuits are lightly browned.