| FREEZE-AHEAD RAISIN DROP BISCUITS |
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Makes 48 biscuits.4 cups sifted flour 1/2 cup sugar 6 teaspoons baking powder 2 teaspoons salt 2/3 cup CRISCO all-vegetable shortening or 2/3 CRISCO Stick 2 cups raisins 1 teaspoon grated orange peel 2 eggs, beaten 1-1/2 cups milk 3 tablespoons sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Butter or margarine, melted Preheat oven to 400ºF. Combine first 4 ingredients. Cut in Crisco until mixture resembles coarse meal. Add raisins and orange peel; mix lightly. Combine eggs and milk. Add to flour mixture, stirring to blend. Fill greased 2-inch muffin pans 2/3 full. Bake at 400ºF for 15 to 20 minutes. Remove from pans; cool. Wrap and freeze in packages of 12. To heat 12 biscuits: Place frozen biscuits in shallow baking pan. Sprinkle lightly with water. Cover with foil. Bake at 375ºF for 15 minutes. Meanwhile, combine the 3 tablespoons sugar and spices. Dip tops of warm biscuits in melted butter, then in sugar-spice mixture. |
