Raisin Biscuits

45

Some smells just wrap around your heart.

For me, it’s warm butter, sweet dough, and raisins puffing up in the oven.

The first time I baked raisin biscuits, it was on a rainy morning when everyone was still half asleep. The house was quiet. The kettle was humming. And suddenly—boom—comfort.

I remember pulling the tray out and watching steam rise from those golden tops.

One bite and I was transported straight to childhood kitchens and cozy breakfasts.

They’re not cookies. Not bread. Not scones.

They’re soft, lightly sweet, fluffy little clouds of happiness.

And once you make them from scratch? Store-bought never stands a chance.

Recipe Resume — Why You’ll Love These

Soft inside
Golden tops
Sweet raisins in every bite
Ready fast
Perfect for breakfast
Freezer friendly
Kid-approved
Smell incredible

Why This Raisin Biscuits Recipe Is The Only One You’ll Ever Need

My husband calls these “danger biscuits” because once they’re on the table, self-control disappears.

The first batch vanished in ten minutes.

Now I double it every time.

They’re tender, lightly sweet, and packed with juicy raisins that burst when you bite in.

Simple ingredients. No fancy tricks. Just pure comfort.

Cuisine: Classic American Home Baking

What You Really Need to Make This Amazing Raisin Biscuits Recipe (Simplified)

• All-purpose flour
• Baking powder
• Salt
• Sugar
• Cold butter
• Milk (or buttermilk)
• Egg
• Raisins
• Vanilla extract

How to Master the Perfect Raisin Biscuits (My Secret Method)

Start by whisking flour, baking powder, salt, and sugar together — simple, cozy basics.

Cut cold butter into the flour until it looks like soft crumbs. This is where the magic flakiness begins.

Stir in plump raisins so they’re evenly scattered.

In another bowl, mix milk, egg, and vanilla. Pour it in slowly and gently fold — don’t overmix. The dough should look soft and slightly shaggy.

Turn onto a floured surface and lightly pat it down. Fold once or twice, then cut thick rounds.

Place close together on a baking sheet so they rise tall and fluffy.

Bake until golden, puffed, and smelling like heaven.

Brush warm tops with butter (always).

Chef’s Notes and Tips For A Flawless Raisin Biscuits Recipe

Cold butter is non-negotiable. It melts in the oven and creates tender layers.

If your raisins are dry, soak them in warm water for 10 minutes first — they’ll plump up beautifully.

Get Creative! Easy Substitutions and Fun Variations

Add cinnamon or nutmeg
Swap raisins for dried cranberries
Drizzle with vanilla glaze
Mix in chopped nuts
Use orange zest for brightness

They’re endlessly flexible.

Lighten It Up! Simple Swaps for a Healthier Raisin Biscuits Recipe

Use whole wheat flour half and half
Reduce sugar slightly
Swap butter for light butter blend
Use low-fat milk

Still soft — just lighter.

And There You Have It

Warm, fluffy, old-fashioned raisin biscuits that make mornings happier.

Bake once and they’ll become a regular request — promise.

Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe

1. What makes homemade raisin biscuits soft and fluffy?

The key to soft homemade raisin biscuits from scratch is cold butter and gentle mixing. When cold butter melts in the oven, it releases steam that creates tender layers inside the biscuit.

Overmixing develops too much gluten and makes biscuits tough, so folding just until combined keeps them light and airy. Using milk or buttermilk also adds moisture that keeps the crumb soft for hours after baking.

2. Can I make this easy old fashioned raisin biscuit recipe ahead of time?

Yes — you can prepare the dough, cut the biscuits, and refrigerate them overnight. Bake straight from cold the next morning for best rise.

You can also freeze unbaked biscuits for up to two months. They bake beautifully straight from frozen with a few extra minutes in the oven.

3. Should I soak raisins before baking biscuits?

Soaking raisins isn’t required, but it makes a big difference. Warm water or milk for 10 minutes plumps them up so they stay juicy while baking.

This keeps your fluffy breakfast biscuits with raisins moist and prevents dry chewy pockets.

4. Can I use buttermilk instead of regular milk?

Absolutely. Buttermilk adds a gentle tang and extra tenderness.

It reacts with baking powder to give even more lift, making your buttery raisin biscuits oven baked extra soft.

5. Why did my biscuits turn out dense?

Dense biscuits usually mean overmixed dough or warm butter.

Work quickly and lightly, and always start with cold ingredients for the fluffiest results.

6. Are raisin biscuits more like scones or dinner rolls?

They sit right in between — softer than scones but quicker than yeast rolls.

That’s why they’re perfect for breakfast or snacks.

7. Can I make these without eggs?

Yes! Replace the egg with ¼ cup extra milk or yogurt.

The texture will still be soft and tender.

8. How do I store leftover raisin biscuits?

Store in an airtight container at room temperature for two days or refrigerate up to five.

Warm briefly before serving — they taste freshly baked again.