A great technique for cutting in butter for super flaky biscuits is to rub you hands across each other, palms together, almost flaking the butter through the dough as you work.
ingredients
Raisin Shortcakes
Chantilly Cream
Pear Compote
directions
RAISIN SHORTCAKES: Preheat oven to 375° F. Soak raisins in hot water for 5 minutes and drain off excess water. Set aside. Stir together flour, sugar, baking powder, salt and nutmeg. Cut in butter with fingers until only a few visible pieces of butter remain. Stir in 1 cup milk, just until dough comes together. Add raisins.
Turn dough out onto a lightly floured surface. Divide dough in two and shape into 2 rounds, flattening to about 3/4–inch thick with your hands. Cut each round into 8 wedges. Place biscuits on a parchment-lined baking sheet and brush with remaining 2 Tbsp milk. Bake for 15 to 18 minutes, until evenly browned.
To serve, split open a tea biscuit. Dollop Chantilly Cream over bottom and spoon a little Pear Compote over cream (directions follow). Top with biscuit top, and dust with icing sugar, if desired.
CHANTILLY CREAM: Whip cream to soft peaks and stir in sugar and vanilla. Chill until ready to serve.
PEAR COMPOTE: Simmer all ingredients for 15 minutes, stirring occasionally, until pears are translucent and tender. Serve warm or chilled.