Spiced Pecan Drop Biscuits

2¾ c. unsifted all-purpose flour
¼ c. unsifted cake flour
1 T. baking powder
1 t. baking soda
½ t. cream of tartar
1½ t. salt
1 T. cinnamon
1½ t. freshly grated nutmeg
¾ t. ground ginger
¼ t. allspice
¼ c. (plus 1 T.) granulated sugar
¾ c. solid shortening
1½ c. buttermilk
2/3 c. pecans (chopped)
2/3 c. dark raisins

Preheat oven to 425 degrees. Butter and flour a cookie sheet or jelly roll pan. Thoroughly mix flours, baking powder, baking soda, cream of tartar, salt, cinnamon, nutmeg, ginger, allspice and sugar in a bowl. Add shortening. Cut mixture into small lumps with knife. With fingertips, reduce lumps to small bits, rubbing into flour mixture. Blend in buttermilk, pecans and raisins with a few quick strokes (do not over mix, or biscuits will be tough). Drop heaping tablespoonfuls of dough onto baking pan, spacing 2” apart. Bake for 15 minutes, until biscuits are firm and golden. Cool and serve immediately.