A nice way to start the new year—with a sweet morning biscuit with your coffee.  Yet another good reason to keep a quart of buttermilk in the fridge—also at the ready for almost anything chocolate you’ll be making soon.  This reads like a regular biscuit recipe, but the little bit of sugar and the plump raisins make this a melt in your mouth treat.  Happy New Year!

For biscuits: 

  • ½ cup raisins, soaked in 1 tblsp warm fruit juice or water
  • 1 cup buttermilk—in freezer of ½ hr
  • 8 tblsp butter, melted
  • 2 cups plus 2 tblsp flour
  • 2 tsp baking powder
  • ½ tsp. baking soda
  • 1 tblsp sugar

For spice swirl:

  • 2 tsp (total) warm spices—(cinnamon, nutmeg, allspice, mixed or just one kind)
  • 1 tblsp melted butter
  • A little water


Mix the warm spices, butter and a tsp or so of warm water to make a loose paste—set aside—

Whisk dry ingredients for biscuits—add melted butter to very cold buttermilk and mix—ok if lumps form—add buttermilk mixture to flour mixture and stir to combine—fold in raisins—scatter swirl over batter and fold in gently—you want to see the swirls—drop biscuits on parchment covered pan and chill for 20 minutes—bake at 400’ for 15 minutes or until golden brown.

The Kitchen Hive

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