Buttermilk-Raisin Biscuits
Buttermilk-raisin biscuits offer a tender, flaky texture with a hint of sweetness and fruitiness from raisins, perfect for breakfast or brunch with a rich butter topping.
Ingredients
Instructions
- Soak raisins in applejack for 4 to 8 hours; drain, discarding applejack and set aside.
- Combine flour and sugar in a large bowl; cut in shortening with a fork or pastry blender until the mixture resembles peas.
- Add milk, stirring with a fork until dry ingredients are moistened.
- Dough will be sticky and resemble cottage cheese.
- Turn dough out onto a heavily floured surface and add raisins.
- Knead lightly 10 to 12 times.
- Roll dough to 1/2-inch thickness.
- Cut with a 2 1/2-inch round cutter.
- Bake at 475°F for 12 to 15 minutes on an ungreased baking sheet.
- Brush the biscuits with melted butter before serving.
Tips & Substitutions
For extra flavor, consider adding a teaspoon of cinnamon or nutmeg to the dry ingredients. If you don’t have applejack, you can substitute with another fruit brandy or even orange juice for soaking the raisins. Ensure the dough is not over-kneaded to keep the biscuits tender. These biscuits also pair wonderfully with honey or jam.
Serving Suggestions
Serve these buttermilk-raisin biscuits warm with a pat of butter or a drizzle of honey. They make an excellent accompaniment to breakfast dishes like scrambled eggs or can be enjoyed as a snack with tea. Consider pairing them with a side of fruit salad or yogurt for a balanced meal.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk-Raisin Biscuits contains roughly 429 calories, with 1g protein, 12g carbohydrates, and 43g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can use all-purpose flour instead of self-rising flour. Just add 1 teaspoon of baking powder and a pinch of salt for every cup of flour used to replicate the leavening effect.
What can I substitute for shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil for a richer flavor and texture.
Can I add other fruits or nuts to the biscuits?
Absolutely! Feel free to experiment by adding chopped dried fruits like apricots or cranberries, or even nuts like walnuts or pecans, for added texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).