Golden Raisin Biscuit Cookies
5 from 2 votes

Golden Raisin Biscuit Cookies

Adapted from King Arthur Flour
Makes 32 - 2”x2” squares
Author Wendy Sondov


  • 1 cup all-purpose flour
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons cold butter
  • 3 tablespoons orange juice
  • 1-2 tablespoons ice water
  • 1 1/2 cups raisins golden, black, or a combination
  • 1 large egg lightly beaten


  1. Add the flour, sugar, baking powder, and salt to the bowl of a food processor and pulse to combine.
  2. Chop the cold butter into small chunks and distribute over the dry ingredients in the food processor. Pulse until the butter is worked into the flour mixture and the dough is crumbly.
  3. Add the orange juice and pulse just until the dough comes together in a ball. If the dough appears dry and doesn’t hold together, add ice water (1 tablespoon at a time) until a soft, cohesive dough is achieved.
  4. Divide the dough in into two disc shapes, wrap in plastic wrap, and chill for 30 minutes.
  5. Place the raisins into the food processor bowl. It is not necessary to wash it after making the dough. Pulse just until the raisins are chopped.
  6. When ready to bake, preheat the oven to 350° F. Cut two sheets of parchment the size of a large baking sheet.
  7. Place one of the pre-cut sheets of parchment on the counter. Dust lightly with flour.
  8. Place on piece of dough on the parchment and roll it out into a thin (1/8”) rectangle approximately 8”x12”.
  9. Lightly brush the dough surface with the beaten egg, then spread half of the chopped raisins (3/4 cup) onto half of the dough down the long side of the rectangle. Cover the raisins with a piece of wax paper and press gently into the dough.
  10. Lift one side of the parchment to help fold the empty half of the dough over the raisins. Roll out again into a rectangle about 6”x15”. Some raisins will show through the dough.
  11. Brush the surface with the beaten egg.
  12. Use a pizza wheel to make straight edges and cut into squares about 2”x2”. All edges and squares can be left in place for baking. The cookies expand minimally and can be separated after baking.
  13. Slide the parchment onto a baking sheet.
  14. Repeat the process with the remaining dough and raisin filling.
  15. Bake for 15-20 minutes until caramel brown. If baking both pans at once, rotate the pans after 8 minutes.
  16. Cookies can cool completely on the baking sheet, or the parchment can be slid onto a counter for cooling.
  17. When the cookies have cooled completely, break apart into individual biscuits and store in an airtight container at room temperature for up to one week.

Packing Tips

Wrap small piles of 3-4 cookies in plastic wrap. Fit columns of wrapped cookies snuggly into freezer weight ziplock bags or plastic storage containers. Be sure there is no wiggle room inside the containers or the shipping box.