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Breads, Rolls, and Muffins - Raspberry-Almond Biscuits

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 3/4 cup butter or margarine, cut into pieces
  • 1 cup fresh or frozen raspberries, thawed and well drained
  • 1/2 cup chopped almonds
  • 1 1/2 teaspoons grated orange rind
  • 3/4 cup milk
  • 3/4 cup plain yogurt

In a large bowl, combine first five ingredients; cut in butter with a pastry blender until butter is the size of peas. Stir in raspberries, almonds, and orange rind. Add milk and yogurt, stirring with a folk until dry ingredients are moistened (dough will be sticky).
Turn dough onto a heavily floured surface and knead lightly five or six times. Roll to 3/4-inch thickness and cut with 21/2-inch round cutter. Place biscuits on a lightly greased baking sheet and bake at 400ยบ for 20-25 minutes or until lightly browned.
Yield: 20 biscuits.
Submitted By: Dorothy Jean Beckham
Wayne Farmers Co-op
Number of Servings: 20
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