Buttermilk−Raisin Biscuits

Instructions

1. 1

   Soak raisins in apple juice or cider for 4 to 8 hours; drain, discarding juice, and set raisins aside.

2. 2

   Combine flour and sugar in a large bowl; cut in shortening with a fork or pastry bender until shortening is the size of peas.

3. 3

   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.

4. 4

   Knead lightly 10 to 12 times.

5. 5

   Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch round cutter.

6. 6

   Bake at 475 degrees F for 12 to 15 minutes on an ungreased baking sheet.

7. 7

   Brush with unsalted Butter.

8. 8

   Yields 2 dozen.