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

1. Preheat oven to 425. Line a baking sheet with parchment paper.

2. 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.

3. 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.

4. 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.

5. Bake until golden brown, about 15 minutes. Serve warm with Cinnamon Butter.

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