2 3/4 c Unsifted all-purpose flour 3/4 ts Ground ginger
1/4 c Unsifted cake flour 1/4 ts Allspice
1 tb Baking pwdr. 1/4 c (+1 tb.)granulated sugar
1 ts Baking soda 3/4 c Solid shortening
1/2 ts Cream of tartar 1 1/2 c Buttermilk
1 1/2 ts Salt 2/3 c Chopped pecans
1 tb Cinnamon 2/3 c Dark raisins
1 1/2 ts Freshly grated nutmeg
Preheat oven to 425 F . 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.
2″ 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.
Yield: 14 3″-biscuits.
Yields
14 servings