I loved the idea that this hearty little biscuit had presidential ties, and had to look up the recipe right away. With all the ingredients already in my pantry (minus the currants), it felt like the perfect low-effort bake to test out.After a quick Google search, I saw that the common swaps for currants are cranberries or raisins, so I chose to use both. I also used gluten-free flour because of my dietary restrictions, and crossed my fingers that it wouldn’t veer too far from what Roosevelt might’ve enjoyed.Related: Mary Todd Lincoln’s Signature Dessert Was Abe’s Favorite?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter. ??
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What Are Fat Rascals?
The original Fat Rascal is a traditional Yorkshire treat with a long, slightly quirky history. Think of them as a cross between a scone and a rock cake. They're rustic, crumbly and often speckled with dried fruit and spices. Usually enjoyed with a cup of tea, these simple pastries have a place in British teatime culture, and they’ve been a staple in bakeries across the UK for decades.The more traditional versions include currants and often feature a sugared top, sometimes decorated with glacé cherries or almonds for a bit of flair.
I had everything I needed in my pantry to make these biscuits.My Experience Making Fat Rascals
Making them with gluten-free flour turned out to be more of a challenge than I expected. First, you have to cut slices of butter into the dough and I asked my husband to do that part so that it wasn't too lumpy.
Fat Rascals, ready to bake!Then, the dough came out much stickier than a traditional biscuit dough should be. I gave the rolling pin a try, but quickly realized it wasn’t going to cooperate. No matter how much I floured the surface, the dough clung to it like glue. After a short battle, I gave up and used my hands to shape them into rough little biscuit rounds. (It's possible the dough might have come together more easily if you're using all-purpose flour.)It wasn’t pretty, but it worked. Plus, it added to that rustic charm.Despite the hiccup with the texture, the bake itself was pretty straightforward. Once in the oven, they puffed up and turned a lovely golden brown on top. The smell was inviting, warm and buttery with sweet notes from the raisins and cranberries.Texture-wise, they came out soft and slightly crumbly, with that rich, buttery base you expect from a good biscuit. They were decent, but I’ve got other biscuit recipes I love more. These didn’t blow me away, and they didn’t really wow the crowd either. One of my kids liked them, another took one bite and moved on. My husband and I were both pretty indifferent. They weren’t dry, but something about the flavor needed a little lift.
So, I did what any self-respecting Southerner might do and added honey. A drizzle made a noticeable difference, adding just the right touch of sweetness. I imagine these would also be great with a spoonful of strawberry jam or some cinnamon butter, but at that point, I was already thinking about what I’d rather bake next.Still, there’s something comforting about how pantry-friendly these are. You don’t need anything fancy—just basic staples, some dried fruit and a willingness to get your hands a little sticky. They’re the kind of recipe that's easy to whip up, satisfying to eat on the go, and are humble in both flavor and appearance.Even though this recipe won’t be joining my permanent rotation, it was a fun experiment and it sparked some curiosity about historic recipes and how taste has evolved. Maybe with regular flour they’d roll out easier, or maybe if I played with spices or added a citrus zest, they’d pop a bit more.
Teddy Roosevelt's Fat Rascals were soft and buttery.Up Next:
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