Buttermilk Raisin Cinnamon Pecan Biscuits

Southern Breakfast Biscuits

These little numbers are a cross between a biscuit and coffee cake. Perfect with a cup of coffee on a dreary Sunday morning when you’re thinking it might be better to just stay in bed all day.

Southern Breakfast Biscuits

I made half of the recipe for two of us to have on a Sunday. They come together incredibly fast. To keep it simple and minimize the dishes used I shaped the dough into a rectangle and cut it into fours instead of using a biscuit cutter. This also meant I didn’t have to fuss with re-rolling any dough scraps.

Southern Breakfast Biscuits

The biscuits are best served warm on the day they are baked for optimal fluffiness. I added raisins and pecans but you can swap out your favorite nut or chocolate chips. Make sure to read my book review on Southern Biscuits.


Buttermilk Raisin Cinnamon Pecan Biscuits

20 biscuits

Buttermilk Raisin Cinnamon Pecan Biscuits


2 1/2 cups self rising flour

1/2 tsp cinnamon

1/2 cup chilled butter, cut into 1/4 inch cubes.

1/2 cup raisins

1/2 cup chopped pecans

1 1/2 cups buttermilk, divided

Icing (1/2 cup icing sugar + 2 tbs milk)


  1. Preheat the oven to 450 F/230 C use any baking pan you like (the book goes into more detail about which kind of trays result in different softness).
  2. In a medium sized bowl whisk 2 1/4 cups of the flour and cinnamon. Set aside the last 1/4 cup of flour. Scatter the butter and rub with your fingers or a pastry cutter until the mixture is crumbly. Don't take longer than 5 minutes with this or the butter will become too soft.
  3. Mix in the raisins and pecans. Make a well into the center and pour 1 1/4 cups of the buttermilk in the center and stir with a rubber spatula. Mix until slightly sticky.
  4. If there is still flour on the bottom add a few tablespoons of the reserved buttermilk. Sprinkle a clean surface with the reserved flour. Fold the dough in half and pat down to 1/2 inch thick. Fold twice more using a little more flour if necessary.
  5. Use a biscuit cutter, cut into squares or shape by hand. Bake for 12-14 minutes rotating half way through.
  6. Once the biscuits are done drizzle with the icing and serve right away.


adapted from Southern Biscuits



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