Raspberry Shortcake Biscuits | The Speckled Palate
Raspberry Shortcake Biscuits
10 mins prepServes 8
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.
Chill the Ingredients!
2 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.
3 DO NOT SKIP THIS STEP.
Make the Biscuits
6 Line a baking sheet with parchment paper or a nonstick baking sheet, and set aside.
7 Grate the butter using a cheese grater, and transfer back to the freezer until it’s time to use.
8 Combine the dry ingredients — [wprm-ingredient text="1 cup all-purpose flour" uid="0"], [wprm-ingredient text="¼ cup granulated sugar" uid="1"], [wprm-ingredient text="2 tablespoons baking powder" uid="2"] and [wprm-ingredient text="¼ teaspoon kosher salt" uid="3"] — in a large bowl. Whisk until combined.
9 Add the shredded [wprm-ingredient text="4 tablespoons unsalted butter" uid="4"], [wprm-ingredient text="½ cup freeze-dried raspberries" uid="5"] and [wprm-ingredient text="¼ cup raspberries" uid="6"]. Use a plastic spatula to fold the ingredients into the dry ingredients.
10 Pour in [wprm-ingredient text="⅓ cup milk" uid="7"], and stir using the spatula.
11 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.
12 Using a biscuit cutter, cut the biscuits.
13 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.
14 Preheat the oven to 450°F.
15 Transfer the biscuits to the freezer for 20 minutes.
16 When the 20 minute freeze is through, remove the biscuits from the freezer. Brush with the melted [wprm-ingredient text="1 tablespoon unsalted butter" uid="8"] and sprinkle with [wprm-ingredient text="1 tablespoon turbinado sugar" uid="9"].
17 Transfer the baking sheet to the oven.
18 Bake for 10-14 minutes, or until the biscuits have risen and are golden brown.
19 Let cool, then enjoy!
