1/2 c. California Medium Sherry
1/2 c. dark or golden raisins
1 tsp. grated orange peel
2 c. biscuit mix
1/4 c. sugar
1/3 c. butter
1/4 c. milk

Combine sherry with raisins and orange peel in small saucepan; heat gently about 5 minutes until raisins are plump; cool. Meanwhile combine biscuit mix and sugar; cut in butter until in small pieces. Add cooled wine and raisins, then milk; stir until batter is just mixed (it will be lumpy).

Turn into greased and floured 8-inch cake pan, spreading batter evenly. Make with knife or scissors into 6 wedges. Bake in a 425 degree oven for 20 to 25 minutes. Serve warm. Makes 6 servings.