Astronaut or not, anyone can enjoy these raisin-studded drop biscuits. Eat them while they're warm, because they lose their stellar appeal when cool.
Recipe information
Total Time
1 hr
Yield
Makes 8 biscuits
Ingredients
Special Equipment
Preparation
Step 1
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Line 2 large baking sheets with parchment.
Step 2
Pulse flour, baking powder, salt, nutmeg, butter, and 1/4 cup sugar in a food processor until mixture resembles coarse meal. Transfer to a large bowl and stir in raisins and walnuts. Add cream and half-and-half and stir until just combined.
Step 3
Drop 4 mounds of batter (about 1/2 cup each) onto each sheet, leaving 1/2 to 2 inches between mounds.
Step 4
Stir together remaining 1/4 cup sugar and orange zest and sprinkle over tops of mounds.
Step 5
Bake biscuits, switching position of sheets halfway through baking, until puffed and golden, 20 to 25 minutes total. Transfer to a rack and cool to warm, about 10 minutes.
