Spiced pecan drop biscuits

14 servings

Ingredients

Quantity Ingredient
2¾ cup Unsifted all-purpose flour
¼ cup Unsifted cake flour
1 tablespoon Baking pwdr.
1 teaspoon Baking soda
½ teaspoon Cream of tartar
1½ teaspoon Salt
1 tablespoon Cinnamon
1½ teaspoon Freshly grated nutmeg
¾ teaspoon Ground ginger
¼ teaspoon Allspice
¼ cup (+1 tb.)granulated sugar
¾ cup Solid shortening
1½ cup Buttermilk
⅔ cup Chopped pecans
⅔ cup Dark raisins

Directions

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.

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