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Raspberry Cream Cheese Biscuits

Delicate and buttery Raspberry Cream Cheese Biscuits filled with fresh raspberries and cream cheese, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 biscuits
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 4 ounces cream cheese, cold and cubed
  • 3/4 cup cold buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 2 tablespoons heavy cream, for brushing
  • 1 tablespoon coarse sugar, optional
Optional vanilla glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 425 degrees F and line a baking sheet with parchment paper.
  2. In a grand mixing bowl, whisk together the flour, sugar, baking powder, and salt until they are unified.
  3. Add the cold cubes of butter and cream cheese, working them into the flour until the mixture resembles a crumbly texture.
  4. Pour the cold buttermilk and vanilla extract into the mixture, stirring gently until the dough begins to come together.
  5. Fold in the fresh raspberries carefully.
Baking
  1. On a floured surface, turn the dough out and press it into a rectangle.
  2. Fold the dough and cut it into squares, placing them on the prepared baking sheet.
  3. Brush each biscuit with heavy cream and sprinkle with coarse sugar if desired.
  4. Bake for 15 to 18 minutes until golden brown.
  5. For optional glaze, whisk together powdered sugar, milk or cream, and vanilla extract, then drizzle over biscuits.

Notes

For the flakiest biscuits, ensure your butter and cream cheese are cold. Consider adding a dash of cinnamon or substituting other berries for variations. Store in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.