Preheat oven to 220ºC . Butter and flour a cookie sheet or jelly roll pan. Thoroughly mix flours, baking powder, baking soda, cream of tartar, salt, cinnamon, nutmeg, ginger, allspice and sugar in a lge. mixing bowl. Add shortening and using two round-bladed kniver, cut into small lumps. With fingertips, reduce lumps to small bits, rubbing into flour mixture. Blend in buttermilk, pecans and raisins with a few quick strokes. DO NOT OVERMIX--BISCUITS WILL BE TOUGH. Drop heaping tablespoon mounds of dough onto baking pan, spacing abt. 5 cm apart. Bake the biscuits for 15 minutes, or until firm and golden. Transfer the pan of biscuits to a rack to cool for min. Serve immediately, or cool completely and store in an airtight container in refrigerator.