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LIBRARY TEA BISCUITS 
For breakfast, brunch or that special tea party.

The secret of good fluffy biscuits is in the preparation. Blend butter into dry ingredients. (I use 2 table knives held in one hand.) Work the mixture to small pea size. Add milk and blend lightly, just enough to moisten.

Biscuits:

4 c. sifted all-purpose flour
1/2 c. sugar
6 tsp. baking powder
2 tsp. salt
2/3 c. vegetable shortening
2 c. raisins
1 tsp. grated orange peel
2 eggs, beaten
1 1/2 c. milk

Preheat oven to 400F.

In a large mixing bowl, combine flour, sugar, baking powder and salt.

Using two knives or a pastry blender, cut in shortening until mixture resembles coarse meal and large chunks the size of peas remain. Add raisins and orange peel; mix lightly.

Combine eggs and milk. Add to flour mixture, stirring just enough to blend.

Fill greased 2 inch mini muffin pans 2/3 full. Bake in batches as necessary.

Bake for 15 to 20 minutes. Remove from pans to cool on wire rack.

If planning to serve immediately, dip biscuits in melted butter, then sugar-spice mixture (see topping recipe below).

If planning to serve later, do not add the butter and sugar-spice mixture, but cool the biscuits, wrap and freeze in packages of 12.

NOTE: To reheat 12 cooked and frozen biscuits; place frozen biscuits in shallow baking pan. Sprinkle lightly with water. Cover with foil and heat in a 375 oven for 15 minutes.

Combine 3 Tbsp. sugar, cinnamon and nutmeg. Brush the tops of biscuits with melted butter and dip in the spice mixture before serving.

Makes 48 biscuits.

Topping:

3 tbsp. sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
butter, melted

Mix together.
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