Pinwheel Biscuits

Pinwheel Biscuits

Ingredients:
2 c. flour
1 tsp. salt
4 tsp. baking powder
2 Tb. fat f
3/4 c. milk
2 Tb. butter
1/3 c. sugar
1 Tb. cinnamon
3/4 c. chopped raisins
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Directions:
To make the dough, combine the ingredients in the same way as for
baking-powder biscuits. Roll it on a well-floured board until it is
about 1/4 inch thick and twice as long as it is wide. Spread the surface
with the 2 tablespoonfuls of butter. Mix the sugar and cinnamon and
sprinkle them evenly over the buttered surface, and on top of this
sprinkle the chopped raisins. Start with one of the long edges and roll
the dough carefully toward the opposite long edge, as shown in Fig. 15.
Then cut the roll into slices 1 inch thick. Place these slices in a
shallow pan with the cut edges down and the sides touching. Bake in a
hot oven for about 20 minutes.
62. BEATEN BISCUITS.--A form of hot bread known as beaten biscuits.
Such biscuits are used very extensively in the South; in fact, they are
usually considered typical of the South. Formerly, all the lightness of
beaten biscuits was produced by beating, but as the mixture is made
today it may be run through a food chopper a few times before it is
beaten. If this is done, the labor of beating is lessened considerably,
beating for 15 to 20 minutes being sufficient. When the beating is
finished, the texture of the dough should be fine and close and the
surface should be smooth and flat.
BEATEN BISCUITS
(Sufficient to Serve Twelve)