PREPARATION: Put in a small saucer 4 oz. of sour cream and 1 teas. of baking soda. Set aside. Soak 3/4 cup of raisins in 2 teas. of water. Set aside. In second saucer, mix 1 egg, 1 teas. of vanilla and 1 Tbs. of sugar. In a medium mixing bowl put 2 1/4 cups of flour, 1 Tbs. baking powder and cut in 1 stick of cold butter then add scant 1/2 cup of brown sugar and 1/2 teas. salt. Drain raisins and toss with some cinnamon . add to flour mixture. Have ready 1/4 - 1/2 cup of buttermilk
COMBINE: Mix together the sour cream mix and the egg mix and fold into the flour mix. Add some of buttermilk and knead like you would a regular biscuit mix. Pat onto a flour covered cutting board into a 8 inch circle and cut into 6 - 8 wedges. Brush lightly with milk. Bake at 400' for about 25 minutes. Serve with room temperture butter. Keeps well in ziplock bags.
Tip: I use King Arthur Flour
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