Quick Raisin Nut Breakfast Biscuits

This is a tasty, not-too-sweet, quick-to-make morning treat. Note: You can also make these ahead of time and freeze them before they're baked.

Biscuit dough:
2 cups flour
3 tsp baking powder
1/2 tsp salt
1/4 butter
2 eggs, beaten
about 1/2 cup of milk

Filling:
1/4 cup melted butter
2 tablespoons dark brown sugar
1/2 cup chopped pecans
1/2 cup golden raisins

Heat oven to 450.

Combine flour, baking powder, and salt in a bowl. Cut in the butter until it is the usual coarse meal consistency. Stir in the eggs and milk, adding a little more milk if needed -- this should be a tender dough, not dry but not sticky. Pat the dough out into a 1/2-inch thick rectangle.

In a separate bowl mix together the filling ingredients. Spread the filling on top of the biscuit dough and roll it up into a log -- it should be about 10-12 inches long. Cut it into 10-12 1-inch rounds -- don't worry if they get a little smooshed when you're cutting them. Put the rounds on an ungreased cookie sheet and bake for about 15 minutes, until they have browned slightly.

Enjoy!