Prep 10 mins
Cook 15 mins
Recipe from the favorite cookbook of Edith Roosevelt, wife of President Theodore Roosevelt.
- 2 cups sifted all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup butter or 3⁄4 cup regular margarine
- 1⁄2 lb dried currant
- 1⁄2 cup milk (about)
- Thoroughly mix the flour, sugar, baking powder, and salt in a bowl. Cut in butter with a pastry blender or two knives until particles are the size of rice kernels. Stir in currants.
- Add the milk and stir with a fork only until a soft dough is formed.
- Shape dough lightly into a ball and roll out 1/2 inch thick on a lightly floured surface. Cut into rounds with a 2-inch cutter. Place on ungreased baking sheet.
- Bake at 450 for 12 to 15 minutes. About 1 1/2 dozen biscuits.
- Culinary Arts Institute Canadian Family Cookbook.