Mary-Helen’s Kitchen

Saturday morning breakfast. Mmmm… We had these with Ellis’ delicious apples & eggs, some crispy bacon and of course, Community coffee.

• 1 cup whole wheat pastry flour
• 1 cup all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 cup unsalted butter (1/2 a stick), cold and cut into small pieces
• 1/2 cup raisins
• 3/4 cup of lowfat milk (I use 1%)

Powdered sugar glaze:

• 1/2 cup powdered sugar
• 1-2 tbsp milk

1. Preheat oven to 400 degrees.
2. In large bowl, combine flours, baking powder, salt and cinnamon with a wire whisk. 
3. Using a pastry blender or 2 knives, cut butter into the flour mixture until the butter resembles the size of a pea. Be sure to leave some pea size chunks of butter or your biscuits will not be fluffy.
4. Add raisins to the flour mixture.
5. Add milk and mix with a fork or spoon until just blended. You can also use your hands for this stage and it works better.
6. Place the dough on a lightly floured countertop and pat down until about 1 inch thick.
7. Using a floured biscuit cutter or the floured open end of a drinking glass, cut the biscuits out and place on a cookie sheet coated with cooking spray.
8. Bake for about 13-14 minutes until tops are golden brown.

While the biscuits are baking, prepare the glaze. Mix powdered sugar and milk in a small bowl until it reaches the desired consistency. Once biscuits are out of the oven, drizzle the sugar glaze on top of the biscuits and serve them warm.

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