I Tried Teddy Roosevelt's Favorite Biscuits and They're Full of Rustic Charm ...Saudi Arabia

I do a lot of social media scrolling looking for recipes—for dinner, for parties, and just for fun. And I can tell you that it's not every day I come across a recipe that I know I have to make ASAP. But when I saw Teddy Roosevelt’s Fat Rascals in a video on @cookinwithcongress's Instagram feed, I was immediately intrigued—and not just by the name (even though it feels plucked from the pages of a vintage cookbook).

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.

Teddy Roosevelt’s version, however, is simpler and they don't feature spices or fancy toppings. Instead, the recipe leans into the basics of an American-style biscuit—flour, salt, baking powder, butter, sugar, milk and a hefty dose of dried fruit. It’s more biscuit than bun, more farmhouse than fancy tearoom, which is very typical of Roosevelt, who was known for his rugged individualism.Related: I Tried the Viral No-Bake Eclair Cake and It’s My New Go-To Summer Dessert

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.

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.

For now, I’ll chalk this one up as a solid “good enough." It's a recipe I respect more for its story than its flavor. Teddy Roosevelt might have been a fan, but I’ll be reaching for my usual biscuit recipe next time.

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