Ingredients
- 2 3/4 cups unsifted all-purpose flour
- 1/4 cup unsifted cake flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 1/2 teaspoons salt
- 1 tablespoon cinnamon
- 1 1/2 teaspoon freshly grated nutmeg
- 3/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 cup (plus 1 T.) granulated sugar
- 3/4 cup solid shortening
- 1 1/2 cup buttermilk
- 2/3 cup pecans (chopped)
- 2/3 cup dark raisins
Directions
Preheat oven to 425°. 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 bowl. Add shortening. Cut mixture into small lumps with knife. With fingertips, reduce lumps to small bits, rubbing into flour mixture. Blend in buttermilk, pecans and raisins with a few quick strokes (do not over mix, or biscuits will be tough). Drop heaping tablespoonfuls of dough onto baking pan, spacing 2? apart. Bake for 15 minutes, until biscuits are firm and golden. Cool and serve immediately.
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