Golden Raisin ShortcakesJump to Recipe
Sometimes recipe names crack me up. I love Bon Appetit as much as the next food-loving dude, but seriously…
Take a biscuit, cut it in half, fill it with stuff and write about it in January.
It is no longer a normal biscuit, but a winter shortcake. How sexy does that sound?!
I changed a few things from the original Raisin Shortcakes recipe that won the poll last week, but have no doubt. If you make a real homemade biscuit and serve it with fresh whipped cream and jam, it’s pretty hard to go wrong.
Tender homemade biscuits with orange zest and golden raisins that I served with a strawberry jam and fresh whipped cream.
1) Preheat oven to 425 degrees Fahrenheit. In a large bowl, combine first six dry ingredients well.
2) Cube cold butter and use fingers to cut butter into the dry ingredients until it resembles a coarse meal.
3) Add buttermilk and stir until everything is just combined. The dough should be in pieces.
4) Stir in raisins and orange zest.
5) Transfer dough to a lightly floured surface and knead it a few times. Then roll it out into about a 6×9 rectangle.
6) Cut cakes into 9 even pieces.
7) Transfer cakes to a baking sheet lined with parchment paper. Brush each one with buttermilk and sprinkle with raw sugar.
8) Bake for 14-15 minutes at 425 degrees Fahrenheit. When cooked, remove and let cool slightly before serving.
9) Meanwhile, whisk cold cream in a large bowl until it holds peaks. Optionally, flavor the cream with a pinch of sugar and some vanilla.
10) Serve cakes split open with cream and jam.
The biscuit mix that Bon Appetit listed in the recipe is a bit different than my standard biscuit mix. It has a tad bit extra sugar and also some whole wheat flour which gives the final biscuits a slightly different flavor.
I really loved it.
To start the biscuits (or shortcakes) just stir together all the dry ingredients in a large bowl.
Cube the cold butter and use your fingers to grind it into the flour until it is in a coarse meal.
You could use a food processor for this, but I always just use my fingers.
Then stir your buttermilk into the bowl and you’ll be left with a really loose dough. It should be kind of in pieces but if you press on the dough, it will stick together.
The original recipe called for dried figs which I couldn’t find. So, I just tossed in some golden raisins which added some extra sweetness and texture to the biscuits.
Orange zest is essential also. Don’t skimp on it. I used the zest from a whole orange.
Stir those things into the dough and then it’s ready to go!
Making the Biscuits
Roll the dough out onto a lightly floured surface and knead it a few times. Then roll it into about a 6×9 rectangle and then chop the dough into 9 biscuits.
I don’t use a fancy biscuit cutter most of the time for my dough. I just go with square biscuits because it’s easiest.
Brush the biscuits with buttermilk and sprinkle them with raw sugar and then bake them for 14-15 minutes at 425 degrees Fahrenheit.
The resulting biscuits will be really flakey but have lots of flavor thanks to those great add-ins.
You could honestly just serve the biscuits straight out of the oven. They are great, but Bon Appetit is definitely right that with some jam and cream, they become a whole new thing.
I whisked my cream together with a pinch of sugar and a few drops of vanilla. I whisk by hand these days and can do it in under a minute.
Then just make little jam-cream sandwich things.
Biscuit? Cake? Winter? Summer?
I really don’t care what you call these, but they are worth making.
As with any biscuit, these are best right away and don’t keep the best. Even a day later they aren’t great, but if you do want to reheat them later, do so in the oven, not the microwave. They will get really soggy in the microwave.