Sandy Raisin Biscuit Russian Korj Recipes

RAISIN TEA BISCUITS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Soak raisins in water for 10 minutes; drain and set aside. Line a baking sheet with parchment paper.
• Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir milk into the flour mixture until moistened. Add the drained raisins. Turn the dough out onto a lightly floured surface and pat or roll the dough out into a 3/4 to 1-inch thick round. Cut dough with a biscuit cutter and place onto the prepared baking sheet. Beat the egg with 1 tablespoon water in a small bowl. Brush egg mixture on each biscuit.
• Bake in the preheated oven until golden brown, about 15 minutes.

SANDY RAISIN BISCUIT (RUSSIAN KORJ)

Steps:

• Beat well the eggs with the sugar.
• Add the oil, mix well.
• Add the baking powder, Mix again.
• Add the raising, incorporate well in the eggs.
• Add the flour one cup at a time, the first two cups will mix well. The third cup, you can use your hands to mix it better because it will be difficult to mix with a fork, or any utensil you usually use.
• Put in a 9 by 13 rectangular pan, (you can lightly grease it with oil). Put the mixture with a spoon and spread it in the pan and even the top with a spoon.
• Put in the over for 40-45 minutes, might even take 50. It has to be light brown on top. At 375°F.
• IMPORTANT: After its ready, cut up into desired pieces immediately, or no longer then 10 minutes after its baked. If you cut it after its cooled, it will brake and will not give defined shape pieces. RECOMMEND to cut into smaller pieces (this will make less then 20 servings) because the biscuits are sandy, therefore easier eat when smaller). In any case, just keep in mind they are sandy and preferred to be smaller ;).

GLAZED RAISIN-CINNAMON BISCUITS

Steps:

• Heat oven to 450°F. In medium bowl, stir all biscuit ingredients just until soft dough forms.
• Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter dipped in Bisquick mix. On ungreased cookie sheet, place biscuits 2 inches inches apart.
• Bake 8 to 10 minutes or until golden brown. While biscuits are baking, in small bowl, beat all glaze ingredients with spoon until smooth. Spread glaze over warm biscuits.

RAISIN BISCUITS

Steps:

• Preheat oven to 450F and lightly grease a baking pan.
• Sift dry ingredients together.
• Cut shortening into flour mixture.
• Beat eggs and add to milk; stir into flour mixture.
• Add raisins.
• Turn onto a well-floured board and knead lightly until smooth, using more flour if necessary.
• Gently pat out 1/2" thick.
• Cut with small biscuit cutter and bake for 15 minutes or until golden.
• Serve hot.

CINNAMON RAISIN BISCUITS

Steps:

• In a large bowl, combine flour, baking powder, sugar, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and raisins; stir just until combined. , Turn dough onto a floured surface. Knead just until smooth, about 2 minutes. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter; place on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden. , Meanwhile, combine icing ingredients. Drizzle over warm biscuits.

CINNAMON-RAISIN BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Add oil to a skillet and place in the oven to heat.
• Combine baking mix, sugar, cinnamon, and raisins in a medium-sized bowl and mix well. Cut in shortening using a fork until crumbly. Add milk until a soft dough form and mixture pulls away from the sides of the bowl.
• Knead dough on a floured surface until no longer sticky. Press dough out using fingers to 1/2-inch thick. Use a 2 1/2-inch round cutter to cut out about 10 biscuits.
• Remove skillet from the oven and place biscuits in the hot oil with sides touching.
• Bake in the preheated oven until golden brown, about 10 minutes.
• While biscuits bake, mix confectioners' sugar and milk together in a bowl. Frost biscuits while still warm and serve.

VANILLA & RAISIN BISCUITS

Steps:

• Mix the flour, salt and sugar in a large mixing bowl. Add the butter and rub in with your fingers until it resembles fine breadcrumbs. Beat the egg and stir it into the dry ingredients with the vanilla extract, knead to make a smooth dough (you may need to add a tiny splash of milk if the mixture is too dry).
• Divide the dough into 2 and knead the raisins into one half. Wrap the 2 balls of dough in cling film and chill in the fridge for 15-20 minutes
• Preheat the oven to 180C/160C fan and line 2 baking trays with baking parchment. Roll out the 2 balls of dough onto a floured surface to 5mm thick and use a 5cm cookie cutter to cut out the biscuit shapes, lay the raisin biscuits on one tray and the vanilla biscuits on the other then chill for another 10 minutes.
• Bake for 15 minutes until lightly golden, swap the trays over half way through cooking. Cool on the trays then sprinkle with the icing sugar before serving.

ICED RAISIN BISCUITS

Steps:

• In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Add raisins. In a small bowl, combine milk and syrup; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. , Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden brown., Meanwhile, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over warm biscuits. Serve warm.