Buttermilk-Raisin Biscuits

• 1/2 c. raisins
• 3/4 c. applejack
• 4 c. self-rising soft wheat flour
• 1 tsp. sugar
• 2/3 c. shortening
• 1 3/4 c. milk
• 1/4 c. unsalted butter, melted

1. Soak raisins in applejack 4 to 8 hours; drain, discarding applejack and set aside.
2. Combine flour and sugar in a large bowl; cut in shortening with a fork or pastry blender until shortening is the size of peas.
3. Add milk, stirring with a fork until dry ingredients are moistened.
4. (Dough will resemble cottage cheese and be sticky.)
5. Turn dough out onto a heavily floured surface. Add raisins.
6. Knead lightly 10 to 12 times.
7. Roll dough to 1/2-inch thickness.
8. Cut with a 2 1/2-inch round cutter.
9. Bake at 475u0b0 for 12 to 15 minutes on an ungreased baking sheet.
10. Brush with melted butter.
11. Yield: 2 dozen.

raisins, applejack, soft wheat flour, sugar, shortening, milk, unsalted butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=424906 (may not work)