To make the biscuits:

1. Preheat the oven to 425 degrees. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Use the back of a fork or a pastry cutter to cut in the cream cheese and butter until large, pea-sized clumps exist throughout. Stir in raisins and then add the buttermilk, stirring to combine. Dump the shaggy dough out onto a floured surface and used floured hands to gently pat the dough out into a 1” rectangle. Fold the dough in thirds like a letter and then pat it out again into 1” thickness. Combine the sugar and the cinnamon for the filling and sprinkle half of it on the dough. Fold the dough in thirds again and sprinkle more filling. Fold once more and then pat the dough out into a 1” thick rectangle. Use a 2” biscuit cutter to cut out rounds of dough. Gently combine the scraps and then pat out that mixture to 1” thick again. Cut out additional rounds. Space the rounds out on a cookie sheet and bake for about 18 minutes or until the tops are puffed and turning almost golden. You may need to rotate the pan towards the end of baking if one size is darkening faster than the other. Allow the biscuits to cool briefly while you prepare the topping.

To prepare the topping:

1. Whisk together the ingredients in a small bowl. Rewarm as needed and add a tablespoon or more or milk to get the icing a smooth, spreadable consistency. Smooth a dollop on each biscuit and serve immediately! Biscuits are best eaten on day one and served warm.