- 1/2 cup raisins
- 3/4 cup hot Earl Grey Lavender or regular Earl Grey tea
- 2 3/4 cups all-purpose flour
- 1/4 cup brown sugar
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 12 tablespoons butter, chilled and sliced or diced
- 2 eggs
- 2/3 cup buttermilk
Recipe by Brandi Evans of Bran Appetit
- Preheat oven to 425F. Line a baking sheet with parchment paper or set out a baking stone; set aside.
- Steep tea and pour hot tea over raisins in a heat-proof bowl. Let raisins soak while oven preheats and you mix your dough.
- In a large bowl, mix flour, sugar, baking powder and salt.
- 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.
- 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.
- 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.
- 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.
- Bake 14 to 16 minutes until golden.
Videos You Might Also Like
Didn't find what you were looking for? Try another search: