Categories: Breakfast
Ingredients
- 2 cups all-purpose flour
- 1 cup cake flour
- 6 tbsp. sugar, divided
- 1 tbsp. kosher salt
- 1 tbsp. baking powder
- 1 tbsp. plus 3/4 tsp ground cinnamon, divided
- 1 cup cold unsalted butter, cubed
- 3/4 cup raisins
- 1 cup cold whole buttermilk
- 1 large egg
- 1 tbsp. water
- Cinnamon Butter (see recipe)
Directions
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Preheat oven to 425. Line a baking sheet with parchment paper.
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In a large bowl, whisk together flours, 3 tbsp. sugar, salt, baking powder, and 1 tbsp. cinnamon. Using a pastry blender, cut in butter until mixture is crumbly. Stir in raisins. Stir in buttermilk until a shaggy dough forms.
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Turn out dough onto a lightly floured surface. Pat dough into a rectangle and cut into fourths. Stack each fourth on top of each other and pat into a rectangle again. Repeat procedure twice. Pat or roll dough to 3/4-inch thickness. Using a 2 1/2-inch round cutter dipped in flour, cut dough without twisting cutter, gently rerolling scraps to use all dough. Place biscuits 2 inches apart on prepared pan.
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In a small bowl, whisk together egg and 1 tbsp. water; brush onto biscuits. In a small, stir together remaining 3 tbsp. sugar and remaining 3/4 tsp cinnamon; sprinkle onto biscuits.
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Bake until golden brown, about 15 minutes. Serve warm with Cinnamon Butter.