Fluffy biscuits covered in a brown sugar glaze topped with cream cheese frosting drizzle.
Preheat oven to 425°F.
Sift dry ingredients into large bowl.
Make a well and add milk and shortening. Mix together and cut in shortening with hands.
Turn over onto well-floured surface and knead about 8 times.
Bake for 10-13 minutes until tops are lightly browned.
Cook sugar, brown sugar, and water over medium heat in sauce pan. Stir until sugar is completely dissolved.
Allow to reach slightly boiling and light brown in color, then turn down to low heat.
Add butter and cinnamon. Whisk until butter is completely incorporated. The glaze should be a runny caramel cinnamon sauce.
Cream butter and cream cheese together until light and fluffy.
Add powdered sugar 1/4 cup at a time, beating on high between additions.
Add vanilla, lemon juice, and milk and beat until creamy and smooth.
Place biscuits on a cooling rack with parchment paper or baking sheet underneath.
Drizzle and coat the biscuits with the cinnamon glaze.
Allow to cool slightly, about 5 minutes. Drizzle with frosting.