Ingredients
Units
Scale
- 2 cups AP flour, plus more for dusting
- 3 tablespoons sugar, plus more for sprinkling
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 4 tablespoons unsalted butter, cubed and chilled
- 1 cup buttermilk (or sour milk, check recipe notes below on how to make sour milk)
- 1/2 cup raisins soaked in 2 tablespoons dark rum
Instructions
- In a small bowl, combine the raisins with the rum and let sit for about 30 minutes before making the bread.
- Preheat the oven to 400 degrees F. Grease a medium-sized cast iron pan and set aside.
- In a large bowl, whisk together flour, 3 tablespoons sugar, baking soda, baking powder, and salt. Add the cubed butter and mix with a pastry blender until crumbly.
- Add the buttermilk or sour milk and stir until a soft, sticky dough comes together.
- Finally, mix in the raisins and stir until well incorporated.
- Turn the dough out onto a very well-floured surface and shape into a smooth ball. Transfer the dough to the prepared pan and sprinkle with extra sugar.
- Bake for about 20-25 minutes until golden. Remove and let cool slightly before serving. Serve with butter, cream, or your favorite jam.
Notes
To make sour milk, simple pour 1 cup of whole milk and stir with 1 tablespoon white vinegar or lemon juice. Let the mixture sit for about 10 minutes until the milk has curdled.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1
