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Preheat oven to 350 degrees.
Place a piece of parchment on a baking sheet or spray a baking sheet lightly with cooking spray. Set aside 1 teaspoon of flour.
Sift three cups of flour, baking soda, sugar, and salt into a large bowl.
With pastry blender or 2 knives used scissors fashion, cut butter into dry ingredients until mixture resembles coarse meal.
Stir in raisins and anise seed, toss until raisins are coated with flour.
Pour in buttermilk; stir with fork until dough comes together.
Knead in bowl 8-10 times, with your hands, sprinkling a little flour onto dough to keep it from sticking to your hands.
Transfer dough to parchment lined baking sheet and pat into a 6-inch round.
Sift remaining 1 teaspoon flour over the top of the loaf.
With a serrated knife, use a sawing motion to cut 1-inch-deep by 4-inch-long X across top of loaf (optional).
Bake for 45 to 50 minutes, until bread is golden and sounds hollow when top is tapped.
Cool on rack.