Edith Roosevelt's Fat Rascals (Biscuits)
Recipe: #25621
February 09, 2017
Categories: Breads, Raisin, Oven Bake, No Eggs, Vegetarian, Quick Breads, Flour, Kosher Dairy, more
"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
Ingredients
Nutritional
- 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.
Tips
No special items needed.
1 Reviews
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