Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
Add in the grated frozen butter and use your hands or a spoon to coat all the butter with flour until it’s evenly mixed. Do not overmix the butter.
Add the raisins and mix until combined.
Pour the milk into the mixture and mix together just until a shaggy dough forms.
On a lightly floured surface, pour out the biscuit mixture. Use your hands to bring the dough together into a 1 inch thick square. Again, just do this until the dough comes together and be careful not to overmix. You want to still be able to see pieces of butter in the dough.
Cut the square into 4 equal pieces.
In a small bowl, mix together the sugar and cinnamon. Sprinkle the cinnamon sugar evenly over the top of 3 of the dough pieces, leaving one piece without the topping.
Stack the four pieces on top of each other leaving the unsprinkled dough for the top.
Push down on the stack of 4 dough squares to flatten it using more flour as needed if the top is sticky.
Use a rolling pin to roll out the dough into a 1 inch thick disc. Use a 2 ½ inch biscuit cutter to cut the biscuits out making sure not to twist the biscuit cutter when cutting through the dough. Just push straight down. Combine the scraps of dough together and cut out the remaining biscuits until no more dough is left.
Place the biscuits on the prepared sheet pan about 2 inches apart. Bake for 14-15 minutes on the middle rack until the biscuits are golden brown.
Let the biscuits cool for about 5 minutes and then spoon the glaze over the top of each biscuit. Enjoy the biscuits warm.