4 cups all-purpose flour
4 tablespoons sugar
1 teaspoon baking soda
1½ teaspoons salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
1 3/4 cups cold buttermilk, shaken
1 large egg, lightly beaten
1 cup raisins
Preheat oven to 375°F. Line dutch oven (or cast iron skillet) with parchment paper. You can also use a baking dish or cookie sheet.
Combine flour, sugar, baking soda and salt in a large bowl. Place 2 tablespoons of flour mixture in a medium sized bowl. Add raisins and toss to coat raisins well in flour mixture (this well keep them from sinking to the bottom of the bread). Set aside the flour coated raisins.
Using a pastry blender, fork or food processor to cut in the cold butter into remaining flour mixture.
In a small bowl, beat buttermilk and egg, with a fork or whisk, until well combined. Using a wooden spoon (or rubber scraper) add buttermilk mixture to the flour mixture and stir until just combined. Fold raisins into mixture.
On a heavily floured surface, knead dough. I like to work with half of the dough at a time, it’s just easier that way. You will want to add enough flour so it’s not sticky, but be careful to not add too much flour.
Form dough into a ball, and place in prepared pan. Using a serrated knife, cut a 1-inch deep X into the top of the bread.
Bake for 45 to 55 minutes, until perfectly golden brown. Serve warm and store any leftovers in an airtight container for up to a week.