Raisin Biscuit Rhapsody(Makes 15)

• 3 c. sifted all-purpose flour
• 3 tsp. double-acting baking powder
• 2 Tbsp. sugar
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1/2 c. Crisco
• 1 c. buttermilk
• 1/4 c. dark seedless raisins
• 1 egg white, slightly beaten
• butter and/or jam

1. Sift together flour, baking powder, sugar, salt and soda into bowl.
2. Cut in Crisco until mixture resembles coarse meal.
3. Add buttermilk and raisins and stir until well blended.
4. Divide dough into 3 parts.
5. On a floured surface, roll each part into a circle about 1/3-inch thick.
6. Cut each into 5 wedges.
7. Place on ungreased baking sheet.
8. Brush tops with egg white.
9. Bake in 425u0b0 (hot) oven 12 to 15 minutes.
10. Serve warm with butter and/or jam.

flour, doubleacting baking powder, sugar, salt, baking soda, crisco, buttermilk, raisins, egg, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371262 (may not work)