(look for the raisin version at the bottom. it shoudl be what you are looking for.)

Basic Tea Biscuits
Makes 15 to 18 biscuits

2 cups flour
4 tsp baking powder
1 tsp salt
1/3 cup shortening
1 cup milk or light cream

Preheat oven to 450 degrees F.

Combine dry ingredients. Cut in shortening with two knives or a pastry blender until mixture resembles coarse cornmeal. Make a well in the centre and add liquid all at once. Stir vigorously until dough comes freely from the sides of the bowl. Turn dough onto a lightly floured board and roll or pat to 1/2-inch thick. Cut out 2-inch biscuits with a floured water glass or biscuit cutter. Place on an ungreased baking sheet. Bake for 12 to 15 minutes, until tops are golden brown. Serve immediately with butter, jam or honey.

Variations:

Cheese Tea Biscuits
Use only 3/4 tsp salt and 1/4 cup shortening.
Add 3/4 cup shredded cheese (yellow or marble) to dry ingredients.

Buttermilk Tea Biscuits
Use only 2 tsp baking powder
Add 1/2 tsp baking soda
Replace milk with 1 cup buttermilk or sour milk.

Raisin or Nut Tea Biscuits
Add to dry ingredients
1/4 cup sugar; and
3/4 cup seedless raisins or chopped nuts
Use only 7/8 cup milk

Whole Wheat Tea Biscuits
Replace 1 cup of white flour with 1 cup whole wheat flour.