Recipe For Cooking Buttermilk Raisin Biscuits

Toast Oven Biscuits :: Sweet Biscuits

Buttermilk-Raisin Biscuits

1/2 C. raisins
3/4 C. apple juice or cider
4 C. self-rising soft wheat flour
1 tea. sugar
2/3 C. vegetable shortening
1 3/4 C. milk
1/4 C. unsalted butter, melted

Soak raisins in apple juice or cider for 4 to 8 hr.; drain, discarding juice, and set raisins aside.

Combine flour and sugar in a lrg. bowl; cut in vegetable shortening with a fork or pastry bender until vegetable shortening is the size of peas. Add milk, stirring with a fork until dry ingredients are moistened (dough will resemble cottage cheese and be sticky.) Turn dough out onto a heavily floured surface; add raisins. Knead lightly 10 to 12 times. Roll dough to 1/2-in. thickness; cut with a 2 1/2-in. round cutter. Bake at 475 degrees F for 12 to 15 min. on an unprepared cookie sheet. Brush with unsalted Butter.

Makes approximately 2 dozen.