Buttermilk Biscuits with Earl Grey Soaked Raisins

  • Yield: 12 to 14 pieces


1/2cup raisins
3/4cup hot Earl Grey Lavender or regular Earl Grey tea
2 3/4cups all-purpose flour
1/4cup brown sugar
1 1/2tablespoons baking powder
1teaspoon salt
12tablespoons butter, chilled and sliced or diced
2 eggs
2/3cup buttermilk


  1. Preheat oven to 425F.  Line a baking sheet with parchment paper or set out a baking stone; set aside.
  2.  Steep tea and pour hot tea over  raisins in a heat-proof bowl. Let  raisins soak while  oven preheats and you mix your dough.
  3. In a large bowl, mix  flour, sugar, baking powder and salt.
  4. Cut  butter into  dry ingredients until mixture resembles coarse meal.  (I use my hands to get everything mixed, but you can also use a pastry cutter or two forks.) In another bowl, beat  eggs with  buttermilk.
  5. Make a well in dry ingredients, and pour in buttermilk mixture. Use a fork to gently pull  sides of  dry ingredients down into  buttermilk, and keep stirring, gently, until flour is incorporated. Scoop  raisins out of  tea, reserving liquid. Fold  raisins into biscuit dough. Dough will be shaggy, sticky, and may not hold together perfectly.
  6. Turn out onto a floured pastry cloth or counter top and knead, gently, about 5 to 10 times, until  dough is no longer sticky and it is holding together. Roll or pat out into a 1-inch thickness. Cut into rounds with a biscuit cutter.
  7. Place on baking stone or baking sheet. In a small bowl, mix 2 tablespoons buttermilk with 2 tablespoons reserved tea. Brush over  tops of the biscuits.
  8. Bake 14 to 16 minutes until golden.

Recipe by Brandi Evans of Bran Appetit