Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Combine the milk and lemon juice. Set aside for 5 minutes.

In a large bowl, whisk together the flour, sugar, baking soda, and salt. Use your hands or a pastry cutter to work in the cold butter.

Stir in the raisins and caraway seeds.

Make a well in the center of the dry ingredients, and pour in the milk/lemon mixture.

Use your hands to knead lightly or a wooden spoon to mix together the dry and wet ingredients just until combined. (Do not overmix, as this can result in a tough texture.) The dough should come together quickly and be a little sticky but manageable.

Transfer to a lightly floured surface and pat the dough down to a thickness of 1 inch. Use a small biscuit cutter or juice glass to cut into 2 1/2-inch rounds. (Cut 4 biscuits, then reshape the dough for 2 more and again for the last 2, for a total of 8 (2 1/2-inch biscuits).

Place biscuits 2 inches apart on the prepared baking sheet. Bake 15 minutes, until the biscuits are golden brown in color, feel firm to the touch, and sound hollow when tapped lightly. Serve hot.