RAISIN BUTTER BISCUITS RECIPES
BUTTER COOKIES WITH RAISINS RECIPE | EPICURIOUS
In England, these crisp raisin-flecked treats are called Madeira biscuits-biscuit being the British word for cookie, and a glass of Madeira being a favorite accompaniment for this particular type.
Provided by EPICURIOUS.COM
Yield Makes about 3 dozen
Number Of Ingredients 6
Steps:
- Using electric mixer, beat butter, sugar and salt in large bowl until creamy. Mix in vanilla. Add flour and raisins; mix until smooth dough forms. Divide dough in half. Shape each dough half into 1 1/2-inch-diameter log. Wrap each log in plastic; refrigerate until firm, about 2 hours. (Can be made 3 days ahead. Keep chilled.)
- Preheat oven to 375°F. Butter 2 large baking sheets. Cut each dough log into 1/4-inch-thick slices. Place slices on prepared baking sheets, spacing 1 inch apart. Bake until cookies are golden, about 10 minutes. Cool slightly on baking sheets. Transfer to racks; cool completely. (Can be made 3 days ahead. Store in airtight container at room temperature.)
BUTTERMILK RAISIN BISCUITS RECIPE | MYRECIPES
Provided by MyRecipes
Yield 12 biscuits.
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients in a large bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add buttermilk, stirring with a fork just until dry ingredients are moistened. Stirin raisins.
- Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead 4 or 5 times. Pat dough to 3/4-inch thickness; cut into rounds with a 2-inch biscuit cutter. Place rounds on a baking sheet coated with cooking spray. Brush tops of rounds with skim milk. Bake at 425° for 11 minutes or until golden. Serve immediately.
Nutrition Facts : Calories 143 calories, CarbohydrateContent 28 g, CholesterolContent 1 mg, FatContent 2.2 g, ProteinContent 3.1 g, SaturatedFatContent 0.5 g, SodiumContent 218 mg
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