Buttermilk-Raisin Biscuits
Buttermilk-Raisin Biscuits is an moderately easy dinner. Made with 1/2 c. raisins, 3/4 c. applejack, 4 c. self-rising soft wheat flour, 1 tsp. sugar and 2/3 c. shortening, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Soak raisins in applejack 4 to 8 hours; drain, discarding applejack and set aside.
Combine flour and sugar in a large bowl; cut in shortening with a fork or pastry blender until 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-inch thickness.
Cut with a 2 1/2-inch round cutter.
Bake at 475Β° for 12 to 15 minutes on an ungreased baking sheet.
Brush with melted butter.
Yield: 2 dozen.
π· Perfect Pairings
Complete your meal with these
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