“Fat Rascals” Is the Retro Recipe I Didn’t Know I Needed

They're a delicious bite of history.

By
Melissa Knific
Melissa Knific
Melissa Knific
Melissa Knific is an author, editor, and recipe developer with a deep understanding of the home cook. She has contributed to the New York Times, TODAY Food, Delish, Bon Appétit, Simply Recipes, and among many other media outlets.
Learn about Simply Recipes' Editorial Process
and
Nina Elder
Nina Elder
Nina Elder
Nina Elder is a food writer, editor, and recipe developer with more than two decades of experience. She has worked on staff on numerous publications, including Better Homes & Gardens, Bon Appétit, Rachael Ray Every Day, the Kitchn, and Simply Recipes. 
Learn about Simply Recipes' Editorial Process
Published February 04, 2026
Two scones cooling on a wire rack displaying a baked exterior with visible pieces of dried fruit

Simply Recipes / Scott Suchman / National Geographic

A book about the U.S. national parks would not be complete without mentioning Theodore Roosevelt, who is known as the "conservationist president." During his administration, he helped protect an estimated 230 million acres of land; established 23 sites for the park system; and created federal bird reservations and game preserves, forerunners to today's national wildlife refuges.

To honor his legacy, a park was named after him in North Dakota. Besides the outdoors, Roosevelt loved a good meal. He was particularly fond of his wife Edith's "fat rascals": poppable currant-studded biscuits that she would make for breakfast and snacking.

Six baked pastries cooling on a wire rack

Simply Recipes / Scott Suchman / National Geographic

Fat Rascals

Prep Time 13 mins
Cook Time 12 mins
Total Time 25 mins
Servings 12 servings
Yield 12 biscuits

Recipe and images reprinted with permission from National Geographic National Parks Cookbook: Dishes Inspired by America's Great Outdoors, 2026, courtesy of National Geographic Partners, LLC.

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Ingredients

  • 1 cup dried currants or raisins

  • 2 cups (240g) all-purpose flour

  • 1/4 cup (50g) granulated sugar, divided

  • 2 teaspoons baking powder

  • 1/2 teaspoon kosher salt

  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into cubes and chilled

  • 2/3 cup heavy cream, half-and-half, or whole milk, plus more for brushing

Method

  1. Soak the currants:

    Place the currants in a small bowl and cover with hot water. Let soak for 10 minutes, then pour through a fine-mesh strainer to drain. Rinse quickly with cold water to cool, and drain well again.

  2. Preheat the oven to 450°F.

    Line a baking sheet with parchment paper.

  3. Mix the dry ingredients:

    In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, and salt until combined. Add the butter. Combine the mixture using your hands, breaking the butter into pea-size pieces. Mix in the drained currants until evenly distributed.

  4. Make the dough:

    Make a well in the center of the mixture. Slowly pour in the cream, and use a fork to incorporate it into the flour mixture to make a shaggy dough. Use your hands to gather and gently press the dough together, incorporating any remaining flour. (Do not overwork.)

  5. Roll and cut out the dough:

    Transfer the dough to a clean surface, then roll into 1-inch thickness. Use a 2-inch biscuit cutter to cut into rounds. Transfer the rounds to the prepared baking sheet, evenly spaced apart. Gently re-roll the dough scraps and cut out more rounds.

    Brush the tops of the rounds with cream and sprinkle with the remaining 1 tablespoon of sugar.

  6. Bake:

    Bake until golden brown, 12 to 14 minutes. Transfer to a wire rack to cool slightly; serve warm.

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Nutrition Facts (per serving)
246 Calories
13g Fat
31g Carbs
3g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 246
% Daily Value*
Total Fat 13g 17%
Saturated Fat 8g 41%
Cholesterol 35mg 12%
Sodium 145mg 6%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 4%
Total Sugars 12g
Protein 3g
Vitamin C 0mg 2%
Calcium 73mg 6%
Iron 1mg 7%
Potassium 140mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.