This recipe came from one of my wonderful Canadian girl friends - it's so quick and easy and these are great for quick company stopping in for a cuppa. Freeze well and give you that home-made feeling without a lot of fuss. (I 1/2'd the salt as per recommend - I think when I traded the sugar for Splenda it probably didn't counteract the salt as well)

Ingredients

15 serv.

white flour↗1 cup
whole wheat flour↗1 cup
Splenda granular↗4 -6 tablespoons
salt↗1⁄2 teaspoon
baking powder↗4 teaspoons
cream of tartar↗1⁄2 teaspoon
butter↗1⁄2 cup
cold
milk↗3⁄4 cup
cold
raisins1 cup

Step-by-step instructions

1
Pre-heat oven to 450*.
2
Soak raisins in hot water so they are moist for baking.
3
Mix first five ingredients, cut in butter until it is pea sized.
4
Add milk, stir to combine (don't over mix), dough will come together when kneaded.
5
Drain raisins and stir until combined.
6
Turn onto lightly floured surface, knead 8-10 times.
7
Roll to 3/4" thickness, cut with biscuit cutter. 2" cutter makes 15 biscuits.
8
Brush with milk and sprinkle with splenda (or sugar).
9
Bake on ungreased cookie sheet for 12-15 minutes.

Source: food.com

Original recipe ↗

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