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!
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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.
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.
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!
Several of my friends and I have made various dishes for Madison’s little virtual shower.
- Lavender Curd Filled Doughnuts from Cake ‘n Knife
- Chocolate Chip Snack Cake from A Savory Feast
- Strawberry Bellinis from Off the Eaten Path
- Baked Lemon Hand Pies from Winstead Wandering
I meaaaaaaan… don’t you just wanna try one of each? I know I do, and we hope you do, too, Madison!
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 Biscuit Essentials
Other Baby Shower Food We Love to Serve
- Cucumber Finger Sandwiches with Feta and Cream Cheese Spread
- Fresh Strawberry Scones
- Vegan Blueberry Muffins
Who’s ready to make some BISCUITS?
Scroll on down to learn how to make ‘em:
Raspberry Shortcake Biscuits
- 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
- 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!
- 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.
- In the chilled bowl, combine the dry ingredients — the flour, the sugar, the baking powder and the salt. Whisk until combined.
- Add the shredded butter, freeze-dried raspberries and frozen raspberries. Using a plastic spatula, fold the ingredients into the dry ingredients.
- Pour in the 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 melted butter and sprinkle with 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!