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3 cups all-purpose flour
4 tsp cream of tartar
2 tsp baking soda
5 Tbsp sugar
1 tsp salt (or use salted butter instead – it’s easier)
6 Tbsp (3/4 stick) well chilled butter
1 cup raisins (plumped in hot water)
1 cup (more or less) buttermilk
Preheat oven to 425°F.
Lightly flour a baking sheet.
Combine flour, cream of tartar, baking soda, sugar and salt in the bowl of your food processor. Cut in the cold butter. Simply buzz it all together until there are no more lumps of butter. Transfer dry ingredients to a large bowl.
Stir in the plumped raisins.
Gently mix in enough milk to form soft, but not sticky, dough.
Turn onto floured surface and knead very gently - just until dough holds together – no more! Too much kneading will make your biscuits tough!
Roll or pat to about 1/2” thickness.
Cut into desired shapes and arrange on floured baking sheet.
Bake until puffed and lightly golden – about 6 to 8 minutes depending on your oven. Watch them closely – they can easily get overdone at these high temperatures.