1-First, preheat your oven to 400°F (204°C) and get your baking surface ready, whether that’s a lined baking sheet, a seasoned 10-12 inch cast iron skillet, a greased 9-10 inch cake pan, or a 5-quart Dutch oven without the lid. In a bowl, whisk the buttermilk and egg together until well combined. In a large bowl, whisk together the flour, sugar, baking soda, and salt to mix everything evenly.

2-Next, cut the cold butter into the dry ingredients using a pastry cutter, fork, or your fingers until it looks like pea-sized crumbs. If you’re adding raisins, stir them in now for that extra burst of sweetness. Pour the wet mixture into the dry ingredients and gently fold it all together until the dough is stiff and crumbly, being careful not to overmix.

3-Turn the dough onto a floured surface and use floured hands to shape it into a ball, kneading briefly for about 30 seconds until the flour is moistened; add more flour if it’s too sticky. Transfer the dough to your prepared pan or skillet, then score it with an X about half an inch deep using a sharp knife. Bake for 45-55 minutes until it’s golden brown and an instant-read thermometer shows 195°F (90°C) in the center, tenting with foil if it browns too fast.

4-Once done, cool the bread on a wire rack for 10 minutes before slicing, and serve it warm, at room temperature, or toasted for the best flavor. The preparation time is simple: about 10 minutes prep and 45 minutes cooking, totaling 55 minutes, making it ideal for newlyweds or seniors looking for quick recipes.