Ingredients
- 1 baking pw
- 350 gr unsifted all-purpose flour
- 350 ml buttermilk
- 140 gr shortening (solid)
- 110 gr dark raisins
- 90 gr pecans (chopped)
- 32 gr unsifted cake flour
- 8 gr cinnamon
- 5 gr baking soda
- 4 gr salt
- 3 gr nutmeg (freshly grated)
- 2 ml cream of tartar
- 1 gr ginger (ground)
- 1 gr allspice
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.
