Recipe ingredients
- 1/2 cup raisins
- 3/4 cup apple juice or cider
- 4 cups self-rising soft wheat flour
- 1 teaspoon granulated sugar
- 2/3 cup shortening
- 1 3/4 cup milk
- 1/4 cup unsalted butter, melted
Recipe method
- Soak raisins in apple juice or cider for 4 to 8 hours. Drain, discarding juice and set raisins aside.
- Combine flour and sugar in a large bowl. Cut in shortening with a fork or pastry bender 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 475 degrees F for 12 to 15 minutes on an ungreased baking sheet. Brush with unsalted butter.
Other biscuit recipes:
Buttermilk raisin biscuits recipe
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