These are American-style biscuits, leavened with baking powder. They are much more like British scones than British biscuits.
Makes: 12 muffin sized biscuits
Baking temperature and time: 375°F for 13 minutes
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup butter, lard, or shortening
- 2/3 cup milk
- 1/4 butter
- Cinnamon sugar (1/4 cup sugar and cinnamon to taste)
- 2/3 cup raisins
- Combine the dry ingredients in a mixing bowl and whisk them together.
- Using a pastry cutter or your hands, blend the fat into the flour mixture.
- Add the milk to the dough and blend it in thoroughly, making a ball of dough.
- On a floured surface, roll the dough into a 12″ x 16″ rectangle.
- Melt the 1/4 cup butter and spread it evenly over the dough.
- Sprinkle the cinnamon sugar over the dough, then spread the raisins evenly on its surface.
- Cut the dough into five equal length-wise strips. Take one strip and stack it on the next. Repeat three times until all five strips are in one stack.
- Cut the stack into twelve equal pieces, then put them in a greased muffin tin, with the layers facing up (see pictures).
- Bake at 375°F and check after 13 minutes.
These have long been a favorite breakfast treat in my family. They are scrumptious, but it’s also fun to pull them apart to eat them, though not necessary; you can just chomp down on one if you can’t wait anymore!