Raisin Tea Biscuits Good Recipes

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Raisin Tea Biscuits

"Moist, gently candy biscuits are just ideal for breakfast or a cup of tea inside the afternoon. This is as close as I could get to the shop bakery model. My husband and children loved those simply as much as the store offered biscuits. We make a lactose unfastened version with vanilla soy milk and margarine, but have made the milk range for others. Recipe works flawlessly in each alternatives."

Ingredients :

2/three cup raisins
1 cup warm water
3 1/four cups all-motive flour
3 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup bloodless butter, cut into portions
1 cup milk
1 egg
1 tablespoon water

Instructions :

Prep : 15M	Cook : 8M	Ready in : 30M

Preheat an oven to 375 stages F (190 stages C). Soak raisins in water for 10 minutes; drain and set apart. Line a baking sheet with parchment paper.
Whisk together the flour, sugar, baking powder, and salt in a blending bowl. Cut in the butter with a knife or pastry cutter till the combination resembles coarse crumbs. Stir milk into the flour combination until moistened. Add the tired raisins. Turn the dough out onto a gently floured floor and pat or roll the dough out into a 3/4 to 1-inch thick spherical. Cut dough with a biscuit cutter and area onto the prepared baking sheet. Beat the egg with 1 tablespoon water in a small bowl. Brush egg aggregate on every biscuit.
Bake inside the preheated oven until golden brown, approximately 15 minutes.

Notes :

Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.

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