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.

Prep Time 10

Cook Time 10

Freeze Time 20

Total Time 40

Servings biscuits

Calories 165kcal

Ingredients

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

US Customary - Metric

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!

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