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 flavour.

Raisin Cranberry Biscuits

3 cups of unbleached white flour
2 tablespoons of sugar
1 1/2 tablespoons of baking powder
1/2 teaspoon of sea salt
3/4 cup of cold butter
1 1/4 cups of milk
1/2 cup of raisins
1/4 cup of dried cranberries

Line a large baking pan 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 in a preheated 375 degree oven for roughly 15 - 20 minutes or until golden brown.

Yields roughly 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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