• Cooking Time:
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  • 1 1/2 cups flour
  • 1/2 cup quick oats (not instant)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 cup sugar
  • 2 tbsp shortening
  • 2 tbsp cold butter
  • 3/4 cup buttermilk, well shaken
  • 1/3 cup dark raisins


  • Combine dry ingredients in a large bowl.
  • Cut in butter and shortening until a coarse-meal texture forms.
  • Pour in buttermilk and mix just until blended, mix in raisins. Do not overwork the dough!
  • Pat out on a floured board, cut with a cookie cutter or rim of a glass and place on ungreased sheets.
  • Bake 12 minutes, rotating pans halfway through baking time.
  • Remove immediately to wire rack.


These are a delicious home version of my bakery's buttermilk biscuits. Rich, sweet and buttery, flaky and perfectly spiced with a hint of cinnamon, the dough works perfectly with dark Thompson raisins and (if you like) even pecans. Best warm out of the oven but can be frozen and microwaved for a quick nibble.

Categories: Biscuit  Bread 
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