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Raisin Biscuits




Source of Recipe


Janey


List of Ingredients




Raisin Biscuits


1 cup whole wheat flour (I use Bob’s Red Mill)
1 cup whole wheat pastry flour (I use Bob’s Red Mill)
4 tsp baking powder(alum free)
3/4 tsp sea salt
1 1/4 tsp cinnamon
1/4 cup canola oil
3/4 – 1 cup Raisin Milk (I use 2%, skim,
almond or soy will work also)

Recipe




Place 1/2 cup raisins (unsweetened of course) in a bowl and add 1 cup milk.

Cover with a lid or plastic wrap and leave in the refrigerator for 24 hours.

If you would like biscuits that are even sweeter, place the raisins and milk (from the milk that had been soaking for 24 hours) in a blender and blend until the raisins are pureed.

Now you have ultra sweet “Raisin Milk”.

This is how I sweetened my biscuits and the added sweetness is perfect.

In a medium bowl combine flours, baking powder, cinnamon and salt… mix well with whisk. Cut in oil until mixture resembles fine crumbs and is thoroughly combined with flour mix.

Stir in raisin milk along with the raisins that have been soaking. I’ve discovered that sometimes 3/4 cup milk is all that is needed and other times it requires the entire 1 cup.

Just make sure that your dough is not overly wet.

Pour in a little milk at a time…stir just until moistened.

Turn out onto a lightly floured surface. The dough should NOT be kneaded. Shape with your hands to 3/4? thickness, cut with a biscuit cutter and place on an ungreased baking sheet.

Bake at 425 degrees for 14-15 minutes or until browned.

Serve warm…tastes great with Apple Butter Spread (unsweetened) or serve all by themselves.


NOTE:

You might try dates or figs in place of raisins… although I haven’t tried either, I will soon.

Tip:

Discard the raisin milk after 24 hours.

Never leave the raisins soaking in milk unless covered and left in the refrigerator