Feather-light tea biscuit dough with swirls of cinnamon raisin filling inside. Prep Time: approx. 20 Minutes. Cook Time: approx. 18 Minutes. Ready in: approx. 38 Minutes. Makes 12 servings.
Directions 1 Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups or line with paper muffin liners. 2 In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at once to dry ingredients and stir with a fork until a soft dough is formed. Turn dough out onto lightly floured surface and knead gently 8 to 10 times. Roll out to a 12 inch square. 3 Gently spread butter over dough. Combine brown sugar, cinnamon and raisins. Sprinkle evenly on top of dough. Roll up dough lightly like a jelly-roll. Seal edge. Cut into twelve 1 inch ;thick pieces. Place in prepared muffin tins. 4 Bake in preheated oven for 14 to 18 minutes, until golden. Remove from heat immediately. Serve warm.
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Great Food From the Kitchen of D & L Whiteman