Yield: 20 Servings
|1½ cup||All-purpose flour|
|2 teaspoons||Baking powder|
|½ teaspoon||Baking soda|
|¼ cup||Packed brown sugar|
|1 teaspoon||Ground cinnamon|
|¼ teaspoon||Ground nutmeg|
|1 cup||Sourdough starter|
|2 tablespoons||Butter or margarine, melted|
Grease a 12x7½" baking pan. Set aside. Preheat oven to 425F. In a large bowl, stir together flour, baking powder, baking soda, salt, brown sugar, cinnamon and nutmeg. Use a pastry blender or 2 table knives to cut in shortening until mixture resembles coarse crumbs.
Add raisins and sourdough starter. Stir until blended. Turn out onto a lightly floured surface. Knead dough about 30 seconds. Roll out dough ½" thick. Cut biscuits with a 2 to 2 ½" biscuit cutter.
Arrange in prepared baking pan with sides of biscuits touching. Brush tops of biscuits with melted butter or margarine. Bake in preheated oven 12 to 15 or until tops are golden brown. Remove from pan. Serve hot. Makes 20 to 22 biscuits.