| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Quick bread, Biscuits |
18 |
Servings |
INGREDIENTS
| 3 |
c |
All-purpose flour |
| 2 1/2 |
ts |
Baking powder |
| 1 |
c |
Golden yellow brown sugar, (not dark brown) |
| 1 |
c |
Butter or margarine |
| 1 |
c |
Raisins |
| 1 |
c |
Milk |
INSTRUCTIONS
In a large bowl stir together flour, baking powder and sugar. Cut in butter
until the mixture is like coarse meal. Mix raisins evenly through dry
ingredients. Add milk and stir until sticky dough forms. Divide dough into
3 equal portions. With floured hands and on a floured surface, pat each
into a circle about 3/4 to 1 inch thick. With a sharp knife, cut each dough
circle into 6 wedges. Place on ungreased baking sheets. Bake at 375 F and
bake until golden brown and a toothpick inserted in the centre of one comes
out clean.
Note: I find that sometimes a little more or a little less milk may be
needed, probably related to the moisture content of the flour. Leave space
between these since they tend to spread a little while baking.
Recipe by: Recipes Only Magazine, February 1987 Posted to MC-Recipe Digest
V1 #651 by Mardi Desjardins <amdesjar@mb.sympatico.ca> on Jun 29, 1997
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