Pre-heat the oven to 425˚F.

Plump the raisins in a bowl with some boiling water for 10 minutes. Strain well, squeezing out any excess liquid.

In a small bowl, combine the cinnamon, melted butter and brown sugar and mix until smooth. Set aside.

Combine the dry ingredients in a bowl and whisk to break up any lumps.

Grate the cold butter into the dry ingredients and combine until the mixture breaks down into crumbs. Toss in the raisins.

Add 1 cup of the buttermilk to the dry ingredients and stir to combine, just until there are no more streaks of dry flour. Lightly knead the dough together and add additional buttermilk if you need to. At any time, if the dough starts to get too warm, chill it in the fridge. Making the dough ahead of time up to this point is a great idea. Keep in the refrigerator until it is time to fold, cut and bake.

Turn the mixture out onto a floured surface and press or roll it into a rectangle that is about 1-inch thick. Spread the cinnamon butter mixture on top of the dough. Fold the dough like you are folding a letter, folding the top of the dough down and the bottom of the dough up. Give the dough a 90º turn and roll or pat it down again into a rectangle about 1-inch thick. Fold the dough like a letter again. Finally, roll or flatten the dough to about 1-inch thick.

Use a round cutter to cut the dough into circles (make sure to press straight down rather than twisting) and place them on a parchment paper-lined baking sheet. Transfer the baking sheet to the oven and bake for 15 minutes, until they have risen and browned on top.

Optionally, brush the tops with a little melted butter while the biscuits are still warm or simple serve right away.