Soak the raisins in the whiskey for about 30 minutes. Drain, reserving left over whiskey (about 3 tablespoons).
2
Preheat oven to 375 degrees. Oven shelf in the middle.
3
Mix and knead the dough. Cut butter into about 8 slices and then in a large bowl stir together the dry ingredients. WIth your fingers, rub in the butter until the mixture resembles course crumbs. Stir in the drained raisins. Stir in the butter milk using a wooden spoon just until the ingredients are moistened and dough comes together. Turn dough onto counter and knead it lightly about 8 times until smooth but still a little sticky. If it sticks to the counter, use a bench scraper and try to avoid adding flour.
4
Shape the dough. Roll into 6-inch round. Place on prepared baking sheet and with sharp knife make 1/2 inche slash from ont side to the other and make second slash across to form a cross.
5
Bake the bread for 30 minutes or until golden brown and wooden skewer comes out clean.
6
Cool bread on a cooling rack under a linen towel. When completely cool. Brush with whiskey butter:
To make whiskey butter, soften 1 stick of butter and mix in 1 tablespoon of sugar and the reserved whiskey.
