Raspberry Shortcake Biscuits

Raspberry Shortcake Biscuits are the ultimate sweet baked good for both breakfast and dessert! Made-from-scratch biscuit dough is sweetened with a little sugar, freeze-dried raspberries and frozen raspberries before baking. These biscuits are crunchy on the outside while fluffy on the inside and perfect for any occasion.

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Happy Friday, y’all! I’m coming at you with a SECOND post today because some sweet friends and I are throwing a Virtual Baby Shower for Madison from A Joyfully Mad Kitchen!

I’ve known Madison for several years now, and I’m so fortunate to chat with her on a daily basis. When I was in Arizona last August, she hosted me at her house. We had the BEST time hanging out, eating meals and recipe testing together!

For Madison’s baby shower, I thought it would be appropriate to share a biscuit recipe that I’ve been working on for the better part of a year. Madison has gotten to hear all about it and alllllll about the frustration these babies have caused me.

Delicious, scrumptious frustration.

You see, I got the taste right on these biscuits early, but I’ve been fighting with them because of how they rise and spread in the oven. I wanted them to be fluffy and gorgeous, like these Cream Biscuits or my Chili Cheese Biscuits. But alas, they did NOT want to cooperate, and I ended up with several disastrous pans.

Why I love this recipe:

I’ve made these raspberry shortcake biscuits a grand total of NINE times. Most of them in the last few weeks.

And while they’re not the prettiest, perfectly rounded biscuits, they taste amazing. And honestly, isn’t that what we’re all here for?

They are sweet, so I think they’d make awesome baby shower fare, but they could also work as strict dessert or even a brunch item, like a scone!

Whatever you want to call them, they’re tart and a little sweet with the raspberries, crunchy on the outside and fluffy on the inside.

In other words: Sweet biscuit perfection!

Please note that these are not traditional biscuits and do not involve buttermilk. If you’re looking for a raspberry biscuit featuring both of those, you need to look elsewhere.

More biscuit recipes to try: Homemade Butter Biscuits | Cinnamon Sugar Biscuits | Honey Butter Biscuits | Homemade Cheddar Biscuits | Classic Buttermilk Biscuits

What you need to make this recipe:

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• Sheet pan
• Nonstick baking mat or parchment paper
• Glass bowls
• Liquid measuring cup
• Measuring cups and spoons and/or kitchen scale
• Box grater
• Biscuit cutter

Here is what you need to get from the grocery store:

• All-purpose flour — also known as AP flour, this is the base of our recipe. I do not recommend replacing it with a different type of flour or a gluten-free flour blend.
• Granulated sugar — this is white sugar, and it sweetens our biscuits. There is no substitute.
• Baking powder — this is our leavener. Make sure it’s fresh. Please note that it is not the same thing as baking soda.
• Kosher salt — medium grain kosher salt is what I use in all my recipes. (Diamond Crystal is my favorite brand.) A similarly sized sea salt would also work.
• Unsalted butter — you need half a stick for the biscuits, frozen. I like to place it in the freezer well before starting on the process. You also need a bonus tablespoon of butter to brush on top of the biscuits before baking.
• Freeze-dried raspberries — these help keep the moisture content of the biscuits down while adding super concentrated raspberry flavor. Don’t skip them.
• Frozen raspberries — these will hold their shape better than fresh raspberries and also add in the raspberry color and flavor. Unlike the freeze-dried raspberries, these will plump up as they bake.
• Milk — I like to use whole milk in my biscuit recipes, but you can use a lower fat milk, if desired. I’ve also made these with a non-dairy milk in a pinch, too.
• Turbinado sugar — this is for sprinkling on top of the biscuits before they bake off in the oven. Any sugar that has some texture should work here.

How to make Raspberry Biscuits

Chill the ingredients. One to two hours before making the biscuits, place the stick of butter, the flour, baking powder, granulated sugar and the bowl in the freezer.

Prepare. Line a sheet pan with parchment or a nonstick baking sheet. Set aside. Grate the butter with a box grater. Transfer it back to the freezer.

Combine the dry ingredients. Measure the flour, the sugar, the baking powder and the salt into a large bowl. Whisk until combined.

Add the butter and raspberries. Measure the shredded butter, freeze-dried raspberries and frozen raspberries into the flour mixture. Fold to combine.

Add the milk, and stir using a spatula to form a shaggy biscuit dough.

Shape the biscuits. Turn the batter out onto a floured surface, and knead until combined. Unlike bread, you don’t want to knead for a long time. Just press the dough together until no scraps remain, moving quickly so the ingredients don’t get warm, and shape into a 1” tall round. Cut the biscuits using a biscuit cutter or a sharp knife and transfer to the prepared pan.

When the round is just scraps, reshape the dough into another round and cut more. Repeat until all the dough has been cut and placed on the baking sheet.

Preheat the oven to 450°F before proceeding.

Freeze the biscuits. Transfer the biscuits to the freezer for 20 minutes. Once the freeze is done, remove from the freezer. Brush with melted butter and sprinkle with turbinado sugar.

Bake. Transfer the baking sheet to the preheated oven. Bake for 10-14 minutes, or until the biscuits have risen and are golden brown.

Cool and enjoy. Let the biscuits rest and cool on a wire rack before eating!

Tips and Tricks for the BEST Raspberry Shortcake Biscuits

• Make sure all ingredients are COLD. I’ve been known to put my bowl, flour, baking powder and sugar in the freezer along with the butter about an hour beforehand for the best results.
• When making the biscuits, pull together your dough quickly. Measure it all out, mix it up, press it out and be done. The longer this step takes, the more your ingredients warm.
• Do NOT forget the 20-minute freeze between making the biscuits and baking them! They won’t spread all over the pan if you do this. It also gives you a chance to let your oven preheat after you pop the pan into the freezer.
• I tried this recipe EIGHT times. Please trust me when I say to use the freeze-dried raspberries. If you use all frozen raspberries (or non-frozen ones), your biscuit batter will get super wet.
• Serve them with a decadent spread, like a Whipped Honey Butter.

More baby shower food ideas:

Love handheld appetizers and foods? Make Cucumber Finger Sandwiches with Feta and Cream Cheese Spread or BLT Bruschetta.

Want more baked goods? These Fresh Strawberry Scones sing of all the berry flavors, too. My friend, Meg, made Lavender Curd Filled Doughnuts for Madison’s baby shower, and they are singing with spring flavors! My friend, Jenna, made this Chocolate Chip Snack Cake for the shower, and it looks like the best kind of sweet treat to end a gathering like this one.

Finish it off with a sipper! My friend, Chrissie, shared her gorgeous Strawberry Bellinis as a part of Madison’s baby shower, and they look like the perfect celebratory drink.

Now who’s ready to make these BISCUITS?

Scroll on down to learn how to make ‘em:

Raspberry Shortcake Biscuits

Servings: 8 biscuits

Erin Parker, The Speckled Palate

5 from 5 votes

Raspberry Shortcake Biscuits are the ultimate sweet baked good for both breakfast and dessert! Made-from-scratch biscuit dough is sweetened with a little sugar, freeze-dried raspberries and frozen raspberries before baking. These biscuits are crunchy on the outside while fluffy on the inside and perfect for any occasion.

Cook ModePrevent your screen from going dark

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Freeze Time 20 minutes mins

Total Time 40 minutes mins

Print Recipe Pin Recipe

EQUIPMENT

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• Rimmed sheet pan
• Nonstick baking mat
• Box grater
• Large mixing bowl
• Rubber spatula
• Round biscuit cutter set

Ingredients

 

US CustomaryMetric

• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 2 tablespoons baking powder
• ¼ teaspoon kosher salt
• 4 tablespoons unsalted butter frozen
• ½ cup freeze-dried raspberries
• ¼ cup raspberries frozen
• ⅓ cup milk whole, 2% and nonfat are all OK
• 1 tablespoon unsalted butter melted
• 1 tablespoon turbinado sugar for sprinkling

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Instructions

 

Chill the Ingredients!

• One to two hours before making the biscuits, place the stick of butter, the flour, baking powder, granulated sugar and the bowl in the freezer.
• DO NOT SKIP THIS STEP.

Make the Biscuits

• Line a baking sheet with parchment paper or a nonstick baking sheet, and set aside.
• Grate the butter using a cheese grater, and transfer back to the freezer until it’s time to use.
• Combine the dry ingredients — 1 cup all-purpose flour, ¼ cup granulated sugar, 2 tablespoons baking powder and ¼ teaspoon kosher salt — in a large bowl. Whisk until combined.
• Add the shredded 4 tablespoons unsalted butter, ½ cup freeze-dried raspberries and ¼ cup raspberries. Use a plastic spatula to fold the ingredients into the dry ingredients.
• Pour in ⅓ cup milk, and stir using the spatula.
• Turn the biscuit batter out onto a floured surface, and knead until combined. Unlike bread, you don’t want to knead this for a long time. Just press the dough together until no scraps remain, moving quickly so the ingredients don’t get warm, and shape into a 1” tall round.
• Using a biscuit cutter, cut the biscuits.
• Place the biscuits onto the prepared baking sheet. When the round is just scraps, reshape the dough into another round and cut more. Repeat until all the dough has been cut and placed on the baking sheet.
• Preheat the oven to 450°F.
• Transfer the biscuits to the freezer for 20 minutes.
• When the 20 minute freeze is through, remove the biscuits from the freezer. Brush with the melted 1 tablespoon unsalted butter and sprinkle with 1 tablespoon turbinado sugar.
• Transfer the baking sheet to the oven.
• Bake for 10-14 minutes, or until the biscuits have risen and are golden brown.
• Let cool, then enjoy!

Video

Notes

The biscuits can sit at room temperature for 2-3 days when covered. To reheat, I like to pop mine into the toaster oven so the outside crisps up, as they will soften as they sit.

These biscuits are about 1 ½" wide.

Nutrition

Serving: 1 biscuitCalories: 165kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 20mgSodium: 439mgFiber: 1gSugar: 8g

Tried this recipe?Let us know how it was!