Imagine biting into a warm, flaky biscuit that perfectly balances the tangy richness of cream cheese with the sweet-tart burst of fresh raspberries. These aren't just ordinary biscuits – they're a culinary masterpiece that transforms your ordinary breakfast or brunch into an extraordinary dining experience. Whether you're a baking enthusiast or a weekend kitchen warrior, these Raspberry Cream Cheese Biscuits will elevate your baking game and impress everyone at the table.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 cup cold butter, cubed
- 1/2 cup cream cheese, softened
- 1/2 cup raspberries, fresh or frozen
- 1/2 cup milk
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
- Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
- Gently fold in the softened cream cheese, breaking it into small chunks throughout the dry mixture.
- Carefully fold in the fresh or frozen raspberries, being gentle to avoid crushing them completely.
- Gradually pour in the milk, stirring with a fork or spatula until the dough just comes together. The dough should be slightly sticky but not overly wet.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
- Using a sharp knife or biscuit cutter, cut the dough into 12 equal-sized biscuits. Avoid twisting the cutter to ensure tall, even biscuits.
- Place the biscuits on the prepared baking sheet, leaving a small space between each one.
- Optional: Brush the tops of the biscuits with a little extra milk for a golden finish.
- Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and the tops are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm and enjoy the delightful combination of cream cheese and raspberries in these tender biscuits.
Tips
- Keep your butter and cream cheese cold for the flakiest texture. Cold ingredients are key to achieving those beautiful, layered biscuits.
- Don't overmix the dough – this can lead to tough biscuits. Mix just until the ingredients are combined.
- When adding raspberries, be gentle to prevent them from bleeding too much color into the dough.
- Use a sharp biscuit cutter and press straight down without twisting to ensure tall, even biscuits.
- For an extra golden top, brush the biscuits with a little milk or egg wash before baking.
- These biscuits are best served warm, so time your baking to coincide with your meal.
- If using frozen raspberries, don't thaw them first – add them frozen to prevent color bleeding and maintain their shape.
Nutrition Facts
Calories: 203kcal
Carbohydrates: 22g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 27mg
