Raisin Cranberry Tea Biscuits

I don't normally put raisins in baked goods, but I recently had a request for some raisin tea biscuits, so I decided to experiment. These turned out light and flaky and the addition of dried cranberries added a nice natural sweetness. If you are a savory person like me, I would even suggest you only add a tablespoon of sugar instead of two. If you don't have dried cranberries on hand, just add a few more raisins. The raisins can also be soaked in a bit of water and drained before adding to the batter for an extra plump raisin flavor.

Raisin Cranberry Tea Biscuits

Recipe by Lisa Turner Published on January 25, 2010 Quick and easy, these warm, soft and flaky tea biscuits with a crisp golden crust dotted with raisins and dried cranberries are the perfect treat to serve in the morning or afternoon Print this recipe Ingredients: 3 cups unbleached white flour 2 tablespoons sugar 1 1/2 tablespoons baking powder 1/2 teaspoon sea salt 3/4 cup cold butter, cut into pieces 1 1/4 cups milk 1/2 cup raisins 1/4 cup dried cranberries Instructions: Preheat an oven to 375° and line a baking sheet with parchment paper. In a large bowl, combine the flour, baking powder, sugar and salt. Cut the butter in using a pastry cutter or a knife and fork until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture and pour in the milk. Stir until just combined. Stir in the raisins and cranberries. Shape the dough into roughly 1 1/2 inch biscuits and transfer to the prepared baking sheet. Bake for 15 to 20 minutes or until golden brown. Makes 12 large biscuits

More biscuit recipes from Lisa's Vegetarian Kitchen:
Whole Wheat Blueberry Tea Biscuits with Dried Cherries
Goat Cheese Parmesan Biscuits with Dill
Cheddar Dill Beer Biscuits

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