Raspberry And Cream Drop Biscuits

Andrea Potischman | Aug 29, 2024

These raspberry and cream drop biscuits are so delicious they will get eaten before they even have a chance to cool off.  Biscuit-lover or not served warm with a smear of butter, they are truly irresistible.  Although my boys tend to favor traditional savory biscuits rather than sweet ones they both inhaled these without hesitation within seconds of being frosted.

Biscuits, of this variety, fall within the quick bread category and are popular in different forms throughout the United States.  Recently, biscuits, of all varieties, have made a comeback and I am seeing them appear on restaurant menus from casual to fine dining. Biscuits and gravy, a traditional Southern favorite, has even made its way up to San Francisco, something I found surprising, but my older son was thrilled.

Traditional biscuits are made from a combination of flour, shortening, leavening, and milk or water. This type of biscuit dough is commonly rolled out, cut into small rounds, baked, and served hot with a generous pat of butter. Types of biscuits vary based on regions of the country, from dense to pillowy soft, but there are numerous variations out there with almost limitless flavor profiles.

This is a recipe for a sweet drop biscuit made with fresh raspberries and buttermilk. They are effortless in preparation as you simply drop heaping spoonfuls rather than rolling and cutting like traditional biscuits.  Similar to a soft, pillowy fruit scone, these biscuits are moist, tender, with delicate crumb, and have just a hint of sweetness which I love.  So if you’re looking for a lovely weekend brunch item, look no further, these fruit-forward drop biscuits are sure to please just about anyone.

Raspberry And Cream Drop Biscuits

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1 ratings

Servings:

12

Serving Size:

1 biscuit

Prep:

15 minutes

Cook:

12 minutes

Wait:

5 minutes

Total:

27 minutes

Ingredients:

For the Biscuits:

• 2 1/2 cups self-rising flour
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoon baking powder
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 1/2 cups fresh raspberries, rinsed and dried
• 3/4 cup low-fat buttermilk

For the Frosting:

• 1 cup Confectioners' sugar
• 1 1/2 tablespoons milk, or more as needed for desired consistency

Directions:

1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
2. Place the flour, sugar, salt, and baking powder in a medium-sized mixing bowl and mix well to incorporate.
3. Transfer the flour mixture to a kitchen mixer, such as a Cuisinart, fitted with a metal blade attachment. Add the butter and pulse to incorporate until the mixture resembles a coarse meal. Transfer the butter-flour mixture back to the original mixing bowl.
4. Add the buttermilk to the mixing bowl. Using a rubber spatula, incorporate the buttermilk until all the dry ingredients are moist. Gently fold in the raspberries but be very careful not to over-mix and smoosh the berries.
5. Use a 1/4 cup measuring cup to scoop and drop the biscuit batter onto the prepared baking sheet. Repeat the process until you have made 12 biscuits.
6. Place the biscuits in the oven for 10-12 minutes, rotating halfway through, or until the biscuits begin to look lightly golden. Remove the biscuits from the oven and allow to cool slightly before frosting.
7. For the Frosting: In a small mixing bowl add the Confectioners' sugar and milk and wist well to blend. Spoon about a tablespoon of frosting onto the biscuit using the back of the spoon to spread the frosting out evenly over the biscuit. Repeat the above process until all the biscuits are frosted.