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| Raisin Tea Biscuits |
"Moist, lightly sweet biscuits are just perfect for breakfast or a cup of tea in the afternoon. This is as close as I could get to the store bakery version. My husband and kids loved these just as much as the store bought biscuits. We make a lactose free version with vanilla soy milk and margarine, but have made the milk variety for others. Recipe works perfectly in both options."
Ingredients :
- 2/3 cup raisins
- 1 cup hot water
- 3 1/4 cups all-purpose flour
- 3 tablespoons white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup cold butter, cut into pieces
- 1 cup milk
- 1 egg
- 1 tablespoon water
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 30M |
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- Preheat an oven to 375 degrees F (190 degrees C). Soak raisins in water for 10 minutes; drain and set aside. Line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir milk into the flour mixture until moistened. Add the drained raisins. Turn the dough out onto a lightly floured surface and pat or roll the dough out into a 3/4 to 1-inch thick round. Cut dough with a biscuit cutter and place onto the prepared baking sheet. Beat the egg with 1 tablespoon water in a small bowl. Brush egg mixture on each biscuit.
- Bake in the preheated oven until golden brown, about 15 minutes.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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