This recipe came from one of my wonderful Canadian girl friends - it's so quick and easy and these are great for quick company stopping in for a cuppa. Freeze well and give you that home-made feeling without a lot of fuss. (I 1/2'd the salt as per recommend - I think when I traded the sugar for Splenda it probably didn't counteract the salt as well)
Provided by HeidiRenee
Categories Breads
Time 30m
Yield 15 2, 15 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 450*.
- Soak raisins in hot water so they are moist for baking.
- Mix first five ingredients, cut in butter until it is pea sized.
- Add milk, stir to combine (don't over mix), dough will come together when kneaded.
- Drain raisins and stir until combined.
- Turn onto lightly floured surface, knead 8-10 times.
- Roll to 3/4" thickness, cut with biscuit cutter. 2" cutter makes 15 biscuits.
- Brush with milk and sprinkle with splenda (or sugar).
- Bake on ungreased cookie sheet for 12-15 minutes.
Nutrition Facts : Calories 149.3, Fat 6.9, SaturatedFat 4.2, Cholesterol 18, Sodium 225.6, Carbohydrate 20.8, Fiber 1.6, Sugar 5.8, Protein 2.7
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