Moist, lightly sweet biscuits are just perfect for breakfast or a cup of tea in the afternoon. This is as close as I could get to the store bakery version. My husband and kids loved these just as much as the store bought biscuits. We make a lactose free version with vanilla soy milk and margarine, but have made the milk variety for others. Recipe works perfectly in both options.
Ingredients
- raisins: 0.66667 cup
- hot water: 1 cup
- ¼ cups all-purpose flour: 3 piece
- white sugar: 3 Tbsp
- baking powder: 1 Tbsp
- salt: 0.5 tsp
- butter: 0.75 cup (cut into pieces, cold)
- milk: 1 cup
- egg: 1 piece
- water: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat an oven to 375 degrees F (190 degrees C). Soak raisins in water for 10 minutes; drain and set aside. Line a baking sheet with parchment paper.
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Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir milk into the flour mixture until moistened. Add the drained raisins. Turn the dough out onto a lightly floured surface and pat or roll the dough out into a 3/4 to 1-inch thick round. Cut dough with a biscuit cutter and place onto the prepared baking sheet. Beat the egg with 1 tablespoon water in a small bowl. Brush egg mixture on each biscuit.
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Bake in the preheated oven until golden brown, about 15 minutes.
