| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Self rising flour |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Baking soda |
| 1/3 |
c |
Shortening |
| 1/2 |
c |
Raisins or currants |
| 3/4 |
c |
Buttermilk; to 1 cup |
| 3/4 |
c |
Powdered sugar |
| 2 |
ts |
Milk; to 3 tsp |
INSTRUCTIONS
PATTI - VDRJ67A
FROSTING
Heat oven to 450~. Lightly spoon flour into measuring cup; level off. In
large bowl, combine flour, sugar, cinnamon, and baking soda. Using pastry
blender or fork, cut in shortening until mixture resembles coarse crumbs;
stir in raisins. Stirring with fork, add enough buttermilk until mix leaves
sides of bowl and soft dough forms. Turn dough out onto floured surface;
knead lightly until no longer sticky. Roll out 1/2" thick; cut with 2-1/2"
round, flour covered cutter. Place on ungreased cookie sheet with sides
touching. Bake for 10-15 minutes or until light golden brown. Cool 5
minutes on wire rack. Meanwhile, in small bowl, combine powdered sugar and
enough milk for desired consistency. Frost warm biscuits and serve
immediately.
HIGH ALTITUDE: Above 3500 feet - no change.
NOTE: Regular all purpose flour can be used by adding 3 tsp baking powder
and 1 tsp salt to ingredients.
Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@prodigy.net> on
Sep 25, 1997
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