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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I adapted this recipe from a Extra Light Biscuit recipe in a cook book called Feasting Naturally . I added more wet substances and the outcome was great. Ingredients:
2 cups unbleached flour |
1 teaspoon salt |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1 tablespoon cinnamon |
1 1/2 tablespoons sugar |
1 cup vanilla yogurt |
2 tablespoons honey |
1/4 cup butter (room temp.) |
1/2 cup raisins |
Directions:
1. Mix dry ingredients in mixing bowl (I use a fork).
2. cut in butter, and mix with fork until it resembles coarse crumbs.
3. Add raisins and make sure they are evenly dispersed.
4. Add honey and yogurt while mixing.
5. Dish out a spoonful into muffin tray and bake at approximately 425 F degrees for about 15-20 minutes or until golden brown on the top.
6. Note: I have made different versions of this recipe (adding dried currants as well as raisins).
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