Moist, lightly sweet raisin tea biscuits are just perfect for breakfast or a cup of tea in the afternoon. This is as close as I could get to the store bakery version. My husband and kids loved these just as much as the store-bought biscuits. We make a lactose-free version with vanilla soy milk and margarine, but have made the milk variety for others. Recipe works perfectly in both options.
step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
step 2
Meanwhile, soak raisins in water for 10 minutes; drain and set aside.
step 3
Whisk flour, sugar, baking powder, and salt together in a mixing bowl. Cut in cold butter with 2 knives or pastry blender until the mixture resembles coarse crumbs. Stir in milk until moistened; add raisins. Turn dough out onto a lightly floured surface. Pat or roll dough out into a 3/4- to 1-inch thick round. Cut into 8 biscuits with a biscuit cutter and place onto the prepared baking sheet. Beat egg with 1 tablespoon water in a small bowl; brush on each biscuit.
step 4
Bake in the preheated oven until golden brown, about 15 minutes.
⅔ cup raisins
1 cup hot water
3 ¼ cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup cold unsalted butter, cut into pieces/p>
1 cup milk
1 egg
1 tablespoon water
Hand Blender
Large Heavy Pot With Lid
Measuring Spoons
Measuring Cups
Imported from Tasty Recipes