Raisin Tea Biscuits

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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 416 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• 1 cup milk
• ⅔ cup raisins
• 3 tablespoons white sugar
• 1 tablespoon baking powder
• 3 ¼ cups all-purpose flour
• 1 tablespoon water
• 1 cup hot water
• ¾ cup cold butter, cut into pieces

Recipe Instructions

Step 1

Bake in the preheated oven until golden brown, about 15 minutes.

Step 2

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.

Step 3

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.