Description
Fluffy buttermilk biscuits loaded with plump raisins and swirled with cinnamon sugar, baked in a pool of melted butter that creates golden, caramelized edges. These irresistible pull-apart biscuits are perfect for brunch or holiday mornings.
Ingredients
- 2 ½ cups all-purpose flour (Use unbleached for a more natural flavour; King Arthur Flour is my go-to!)
- 1 tbsp granulated sugar (Just a hint for sweetness!)
- 1 tbsp baking powder (Check your expiration date to ensure maximum fluffiness!)
- ½ tsp salt (Balancing flavours is key!)
- ½ tsp ground cinnamon (For that heavenly warmth, use freshly ground if you can!)
- 1 cup raisins (I love using golden raisins for a touch of brightness.)
- 1 ¾ cups buttermilk (Homemade by mixing milk and vinegar works just fine, or grab some from your local dairy.)
- ½ cup unsalted butter, melted (Quality matters, so opt for a creamy brand like Kerrygold! Make sure it’s at room temp or melted for the best results.)
- For topping:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon (This sprinkle of sweetness is the finishing touch!)
Instructions
- Preheat oven to 450°F (230°C). Melt butter swim ingredients in 9×9-inch baking dish in oven while preheating.
- Whisk flour, baking powder, sugar, salt, and cinnamon in large bowl.
- Cut in cold butter until mixture resembles coarse crumbs with pea-sized bits.
- In a small bowl, whisk buttermilk and egg. Stir into flour mixture until just combined.
- Fold in drained raisins. If dough is dry, add remaining 1 tbsp buttermilk.
- Turn onto floured surface. Pat into 1-inch thick rectangle. Cut into 9 squares.
- Arrange biscuits in the prepared dish over melted butter mixture.
- Bake 18-22 minutes until golden and puffed. Let cool 5 minutes before inverting onto plate or serving directly from dish.
Notes
- For extra plump raisins: Soak in rum or apple juice instead of water
- Make ahead: Prepare dough night before, chill in bowl, and bake in morning
- Storage: Best fresh, but reheats well in air fryer (350°F for 3 mins)
- Variation: Add 1/2 cup chopped pecans for crunch
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 320
- Sugar: 18g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg