FREEZE-AHEAD RAISIN DROP BISCUITS
Makes 48 biscuits

4 cups sifted flour
1/2 cup sugar
6 teaspoons baking powder
2 teaspoons salt
2/3 cup vegetable shortening
2 cups raisins
1 teaspoon grated orange peel
2 eggs, beaten
1-1/2 cups milk
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Butter or margarine, melted

Preheat oven to 400°F.

Combine first 4 ingredients. Cut in shortening until mixture resembles coarse meal. Add raisins and orange peel; mix lightly.

Combine eggs and milk. Add to flour mixture, stirring to blend. Fill greased 2-inch muffin pans 2/3 full.

Bake at 400°F for 15 to 20 minutes. Remove from pans; cool. Wrap and freeze in packages of 12.

To heat 12 biscuits: Place frozen biscuits in shallow baking pan. Sprinkle lightly with water. Cover with foil.

Bake at 375°F for 15 minutes. Meanwhile, combine the 3 tablespoons sugar and spices. Dip tops of warm biscuits in melted butter, then in sugar-spice mixture.