Bread Recipes

Buttermilk-Raisin Biscuits

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Yield: 2 dozen


  • 1/2 cup raisins
  • 3/4 cup apple juice or cider
  • 4 cups self-rising soft wheat flour
  • 1 teaspoon granulated sugar
  • 2/3 cup shortening
  • 1 3/4 cup milk
  • 1/4 cup unsalted butter, melted


  1. Soak raisins in apple juice or cider for 4 to 8 hours; drain, discarding juice, and set raisins aside.
  2. Combine flour and sugar in a large bowl; cut in shortening with a fork or pastry bender until shortening is the size of peas. Add milk, stirring with a fork until dry ingredients are moistened (dough will resemble cottage cheese and be sticky.)
  3. Turn dough out onto a heavily floured surface; add raisins. Knead lightly 10 to 12 times. Roll dough to 1/2 inch thickness; cut with a 2 1/2 inch round cutter.
  4. Bake at 475 degrees F for 12 to 15 minutes on an ungreased baking sheet. Brush with unsalted butter.

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