Buttermilk-Raisin Biscuits

Ingredients

½ cup raisins

¾ cup apple juice or cider

4 cups self-rising soft wheat flour

1 tsp granulated sugar

⅔ cup butter

1¾ cup buttermilk

¼ cup unsalted butter, melted

Method

Soak raisins in apple juice or cider for 4 to 8 hours; drain, discarding juice, and set raisins aside.

Combine flour and sugar in a large bowl; cut in shortening with a fork or pastry blender until shortening is the size of peas.

Add milk, stirring with a fork until dry ingredients are moistened (dough will resemble cottage cheese and be sticky.)

Turn dough out onto a heavily floured surface; add raisins.

Knead lightly 10 to 12 times.

Roll dough to ½-inch thickness; cut with a 2½-inch round cutter.

Bake at 475 degrees F for 12 to 15 minutes on an ungreased baking sheet.

Brush with unsalted Butter, optional.

Yields 2 dozen.

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