Put the sifted flour, sugar, and spice mixture in a bowl.
Add the butter cut into pieces and a pinch of salt
Mix everything by hand until a crumbly dough is obtained.
Incorporate the dried raisins and dig a well in the center to break the egg.
Add a little milk and beat everything well.
Mix again to form a ball of dough – it should be sandy, so be careful not to overwork it.

Place a large, thick-bottomed pan, preferably grandma’s cast-iron pan, on the stovetop.
While it heats up, dust the work surface and pastry roller with flour.
Roll out the dough to a thickness of 1/2 inch (1 cm).
Use a 2-inch (5 cm) diameter cookie cutter to cut out rounds.
Gather the remaining dough, roll it out, and cut out more rounds.
To test the temperature, cook a biscuit in the pan for a few minutes.
If its surface remains blond, increase the heat a little.
If it browns too quickly, reduce the heat.
Wait a few minutes for the heat to stabilize, then try again.
If your biscuit is golden after 4 minutes of cooking on each side, the temperature is ideal.
Then cook the remaining biscuits in several batches.
Don’t forget, temperature is the key to success for these delicious biscuits.