Made sweet raspberry biscuits. Was going to make blueberry biscuits but since I love raspberries I substituted.
And they were so delicious!
Raspberry Biscuits
Ingredients;
2 1/2 cups of self rising flour (White Lily)
3 Tbsp sugar
2 tsp baking powder
1 stick of cold butter sliced
3/4 cup of cold buttermilk
1 cup of frozen raspberries (keep the berries in the freezer until you’re ready to put them in the dough)
1/2 tsp cinnamon
2 Tbsp sugar
Preheat oven to 450
Before you start , grease your baking pan generously with butter, I used a 10” cast iron pan
For the biscuits;
2 1/2 cups of White lily self rising flour
Mix in the 3 Tbsp of sugar and the baking powder
Add the slices of cold butter
Cut the butter into the flour until it’s the size of peas
Add 3/4 cup of buttermilk and mix just until the dough comes together (no more dry flour mixture left in bowl)
If it’s too dry add more buttermilk a little at a time until it comes together
Put dough onto a floured surface
Roll out until about 3/4” thick in about a 6×12 rectangle.
Sprinkle the 2 Tbsp of sugar and cinnamon over the top
Spread out the frozen raspberries evenly on top.
Fold one third of the dough over to the center
Then fold the other third over that
Press back out into a rectangle and fold again
Do that three times , this creates layers in the biscuits.
Sprinkle more flour over the dough and surface if it gets to sticky to handle
Finally cut out the biscuits and place in the pan with edges touching.
Bake 12 to 15 minutes , since oven temps are different keep an eye on them , done when they are light golden brown
While biscuits are baking make the glaze.
1 cup of powdered sugar
3 Tbsp milk
1/2 tsp vanilla extract
1/2 tsp raspberry extract
Whisk together
Drizzle over tops of hot biscuits