Sour Cream Raisin Biscuits

Submitted by: Suzanne McMinn on April 6, 2011

Sweet, moist, packed with raisins, and hot out of the oven, these are quite possibly the best biscuits in the history of biscuits. I don’t say that lightly–biscuits have a long history. I guess you’ll just have to try them for yourself to be the judge.

Servings: 1 dozen   Prep Time: 15 minutes   Cook Time: 15-20 minutes  


2 cups all-purpose flour
2 teaspoons baking powder
1/3 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup raisins
1/2 cup sour cream
1/2 cup milk


This is a Quick Mix recipe.

Note: To use a baking mix, replace first 5 ingredients with 2 cups baking mix, adding a tablespoon of sugar.

Place first 5 ingredients (or 2 cups of baking mix) in a large bowl and work in the butter with a pastry cutter. Add the raisins next, before adding the milk, to be sure to get them well blended into the mixture. Pour in the sour cream and milk. Knead the dough lightly, adding a little extra flour if needed to keep from sticking. Roll dough out onto a floured surface and cut out your biscuits. Bake at 450 degrees for 15-20 minutes.

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