Edith Roosevelt's Fat Rascals (Biscuits)

Prep Time
Cook Time
Ready In

Recipe: #25621

February 09, 2017

"Oh my goodness these are good ,i did only use 1 stick of butter and a touch more milk and them some oil in the pan top and then flip them."

Original is 18 servings


  • Serving Size: 1 (44.8 g)
  • Calories 211
  • Total Fat - 16.1 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 21.1 mg
  • Sodium - 180 mg
  • Total Carbohydrate - 14.7 g
  • Dietary Fiber - 1.2 g
  • Sugars - 1.8 g
  • Protein - 3.3 g
  • Calcium - 57.6 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 450 degrees.

Step 2

Thoroughly mix the flour, sugar, baking powder, and salt in a bowl.

Step 3

Cut in butter with a pastry blender or two knives until particles are the size of rice kernels..Stir in currants.( i used raisins just about 1/2 cup)

Step 4

Add the milk and stir with a fork only until a soft dough is formed.

Step 5

Shape dough lightly into a ball and roll out 1/2-inch thick on a lightly floured surface.

Step 6

Cut into rounds with a 2-inch cutter.

Step 7

Place on ungreased baking sheet.,( i used greased pantop and bottom of biscuit)

Step 8

Bake at 450 for 12 to 15 minutes.

Step 9

About 1-1/2 dozen biscuits.


No special items needed.

1 Reviews


Yum, were these fat little rascals ever good. I loved them, as did my bil. They were perfect; crisp, crunchy and tender, full of butter and sweet treats. I didn't have any currants, so I used a mix of raisins and dried fruit (cherry and blueberry). They were wonderful in the biscuits. Thanks so much for sharing, a new family favorite. Made FYC tag game.


review by:
(15 Sep 2020)

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