Blogger Next Door: California Raisins

Continuing in our homage to breakfast (and our love affair with raisins), Brandi of Bran Appetit shares a very special kind of biscuit recipe.
Posted March 6, 2013
Buttermilk Earl Grey Biscuits Bran Appetit


I hope you guys are just as excited for new biscuits as I am, because these are some of my best yet!

I’ve been thinking of making this biscuit for months. When I was travelling with the California Raisin Ambassador group in September, one of the dishes we had for lunch one day had Earl Grey tea infused raisins, and I just couldn’t get them out of my head.

Tea soaked raisins, in biscuits, glazed with more tea and buttermilk.

Earl Grey Bran Appetit

How could these not be good?

Even when I was mixing these up, I couldn’t decide whether I wanted to make these biscuits or scones, but I’ve figured out that it doesn’t really matter for me. I make them both the same way – same cold butter, same baking powder, same amount of sugar, same mix of egg and buttermilk.

So if you want them in squares or wedges, call them scones. If you want to use a biscuit cutter, they’re biscuits. Call them what you want, just make sure they’re part of your weekend.


Buttermilk Raisin Biscuit Stack Bran Appetit

Buttermilk Biscuits with Earl Grey Soaked Raisins

makes 12-14 biscuits


1/2 cup raisins
3/4 cup hot Earl Grey Lavender or regular Earl Grey tea
2 and 3/4 cups all purpose flour
1/4 cup brown sugar
1.5 Tbsp baking powder
1 tsp salt
12 Tbsp butter, chilled and sliced or diced
2 eggs
2/3 cup buttermilk


1. Preheat your oven to 425 degrees.  Line a baking sheet with parchment paper or set out a baking stone; set aside.
2. Steep your Earl Grey tea and pour the hot tea over the raisins in a heat proof bowl. Let the raisins soak in the tea while the oven preheats and you mix your dough.
3. In a large bowl, mix the flour, sugar, baking powder, and salt.
4. Cut the butter into the 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.
5. In another bowl, beat the eggs with the buttermilk.
6. Make a well in the dry ingredients, and pour in the buttermilk mix. Use a fork to gently pull the sides of the dry ingredients down into the buttermilk, and keep stirring, gently, until the flour is incorporated.
7. Scoop the raisins out of the tea, but keep the tea for now – don’t throw it out! Fold the raisins into the biscuit dough. Your dough will be shaggy, sticky, and may not hold together perfectly right now. This is okay!
8. Turn out onto a floured pastry cloth or counter top and knead, gently, about 5-10 times, until the dough is no longer sticky and it is holding together.
9. Roll or pat out into a 1-inch thickness.  Cut into rounds with a biscuit cutter.
10. Place on your baking stone or baking sheet. In a small bowl, mix 2 Tbsp of buttermilk with 2 Tbsp of the leftover Earl Grey Tea. Brush the tea and buttermilk mixture over the tops of the biscuits.
11. Bake at 425 degrees for 14-16 minutes until golden.


Brandi Evans of Bran AppetitBrandi Evans
Bran Appetit
Brandi lives in a small mountain town in southwest Virginia with her husband, fat cat, Roxy, and puppy, Maggie. After she married her husband she decided she needed to learn her way around the kitchen; and after seven years they have a great marriage and big appetites. Brandi tries to keep things healthy, and even puts a healthier spin on goodies like cake and cookies.  Fun fact: Brandi writes a food column in Bella, a regional magazine for women.

Favorite Way to Eat California Raisins: In granola bars!
Twitter: @BranAppetit



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