The Speckled Palate
March 2, 2018

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. Crunchy on the outside while oh-so-fluffy on the inside, these biscuits are so flavorful and easy to eat. Perfect for a baby shower, bridal shower or brunch, these Raspberry Shortcake Biscuits make any occasion a special one!

Raspberry Shortcake Biscuits, fresh out of the oven, on a parchment paper-lined baking sheet.

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Happy Friday, y’all! I’m coming at you with a SECOND post today because some sweet blog 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, whether we’re talking blog-related things or our life. 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!

Mad, I hope your sweet baby boy has arrived by this time this post goes live.

Milk being poured into Raspberry Shortcake Biscuit batter before the ingredients are finally mixed together and the biscuits are formed.

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, these biscuits did NOT want to cooperate, and I ended up with several disastrous pans.

Raspberry Shortcake Biscuits are brushed with butter and sprinkled with turbinado sugar before baking.

Long story short: I’ve made these 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 damn good. And honestly, isn’t that what we’re all here for?

I’m including a little behind-the-scenes video of what it looked like to make the final two renditions of this recipe from this past weekend below… Please notice my body language in the last scene–ha!

These biscuits 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!

So sit on down, have a biscuit fresh from the oven, and let’s talk BABY SHOWER TREATS!

Unbaked Raspberry Shortcake Biscuits line a baking sheet, prepped and ready for cooking, while sitting on a turquoise background with raspberries and a sugar dish in the background

Several of my friends and I have made various dishes for Madison’s little virtual shower.


I meaaaaaaan… don’t you just wanna try one of each? I know I do, and we hope you do, too, Madison!

One half-eaten Raspberry Shortcake Biscuits is held up to the camera while a tray of other uneaten biscuits sits undisturbed on a turquoise background.

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.

Raspberry Shortcake Biscuits are displayed in a metal loaf pan while sitting on a turquoise surface and a white flour sack towel with raspberries scattered about.

Raspberry Shortcake Biscuit Essentials

One half-eaten Raspberry Shortcake Biscuit sits on a white flour sack with raspberries scattered behind it

Other Baby Shower Food We Love to Serve

Who’s ready to make some BISCUITS?

Scroll on down to learn how to make ‘em:

Pinterest collage for Raspberry Shortcake Biscuits, featuring two images of the biscuits on a baking sheet, fresh out of the oven, and stacked on a wooden platter, ready for eating.

A pile of Raspberry Shortcake Biscuits sit on a wooden platter while surrounded with raspberries
5 from 3 votes

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. Crunchy on the outside while oh-so-fluffy on the inside, these biscuits are so flavorful and easy to eat. Perfect for a baby shower, bridal shower or brunch, these Raspberry Shortcake Biscuits make any occasion a special one!

Course Breakfast, Breakfast/Brunch, Brunch, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Freeze Time 20 minutes
Total Time 40 minutes
Servings 8 1.5" biscuits
Calories 164 kcal
Author Erin Parker, The Speckled Palate


  • 1 cup unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons baking powder
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter , frozen
  • 1/2 cup freeze-dried raspberries
  • 1/4 cup raspberries , frozen
  • 1/3 cup milk (whole, 2% and nonfat are all OK)
  • 1 tablespoon unsalted butter , melted
  • 1 tablespoon turbinado sugar , for sprinkling


Chill the Ingredients!

  1. 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.


Make the Biscuits

  1. Line a baking sheet with parchment paper or a nonstick baking sheet, and set aside.

  2. Grate the butter using a cheese grater, and transfer back to the freezer until it’s time to use.

  3. In the chilled bowl, combine the dry ingredients—the flour, the sugar, the baking powder and the salt. Whisk until combined.

  4. Add the shredded butter, freeze-dried raspberries and frozen raspberries. Using a plastic spatula, fold the ingredients into the dry ingredients.

  5. Pour in the milk, and stir using the spatula.

  6. 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.

  7. Using a biscuit cutter, cut the biscuits.

  8. 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.

  9. Preheat the oven to 450°F.

  10. Transfer the biscuits to the freezer for 20 minutes.

  11. When the 20 minute freeze is through, remove the biscuits from the freezer. Brush with melted butter and sprinkle with turbinado sugar.

  12. Transfer the baking sheet to the oven.

  13. Bake for 10-14 minutes, or until the biscuits have risen and are golden brown.

  14. Let cool, then enjoy!

Recipe 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.

Nutrition Facts
Raspberry Shortcake Biscuits
Amount Per Serving (1 biscuit)
Calories 164 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 19mg 6%
Sodium 81mg 3%
Potassium 350mg 10%
Total Carbohydrates 22g 7%
Dietary Fiber 1g 4%
Sugars 8g
Protein 2g 4%
Vitamin A 4.7%
Vitamin C 3.6%
Calcium 14.7%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.

Have you ever fought with a recipe like this?

Could I interest you in a Raspberry Shortcake Biscuit?


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  3. dixya @food, pleasure, and health

    congratulations to Madison!! and I am so so so happy and relieved to see your hard work come to fruition! this is truly your labor of love 🙂

    • Erin

      Thank you, friend! I’m happy and relieved that these babies finally worked. 😉 And you’re right: These biscuits ARE a labor of love, haha!

  4. Madison | A Joyfully Mad Kitchen

    YOU ARE THE SWEETEST! I can’t believe all this time of us chatting about this recipe and I had no idea it was for a virtual shower for me! So fun. I can’t wait to try these biscuits – especially knowing how much time and effort went into perfecting this recipe!

    • Erin

      SURPRISE, friend! This was so much fun to do, and I’m so happy I was able to figure ’em out in time to share them for your shower. I really hope you enjoy them as much as we did because holy cow, are these biscuits tasty!

  5. Abby @ WinsteadWandering

    The ugliest food is often the best! Although, I have to say, with those whole raspberries and that sugar on top, I think you made some gorgeous biscuits!

    • Erin

      Isn’t that the truth, Abby? And thank you so much–these biscuits were a struggle to perfect, but they were worth it because they taste darn good!

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  8. Danielle Green

    You had me with “raspberry.” Yum!

  9. Melissa Howell

    Wow! You are really dedicated to your craft! I don’t think I’ve ever tried making something eight times to get it just right! These look super yummy!

  10. Malinda

    I love/hate when I have a recipe that won’t cooperate like that!! I am currently working on a chocolate cake I want just right and so far have made it 3 times and I think I am going to be making it a lot more, lol!! These biscuits look delightful and I love anything with fruit in it! 🙂

  11. Julie Evink

    I’m with Danielle.. You had me at Raspberry…. YUM!!!

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