Cinnamon & Sugar Biscuits with Raspberry Filling
These delightful biscuits are delicious for breakfast, a snack or even dessert.
In this simple recipe, biscuits are baked with fresh raspberries in the middle and have cinnamon and sugar inside and out.
They taste really good, kind of like a raspberry biscuit pie sandwich.
Feel free to change up the raspberries with another type of fresh berry if you like (blueberries would taste wonderful).
And the best part is that you get two biscuits in each serving.
Serve them warm right out of the oven with butter.
If there are any leftovers, they keep great in the refrigerator.
When I’m in a hurry I’ll grab one out of the fridge and just eat it cold with a bit of butter, and to me, it tastes kind of like a jelly filled doughnut.
Let’s check out the ingredients.
Fresh raspberries, flour, baking powder, butter, milk, salt, granulated sugar and cinnamon
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Preheat oven to 450 degrees F.
For the Biscuit Dough:
For the Biscuit Dough – Sift together the flour, baking powder and salt.
If a sifter isn’t available, add these ingredients to the bowl and whisk them together.
Whisking has a similar effect as sifting does.
In a medium size bowl add the flour mixture…
…and cold butter.
Using a fork,
…cut the butter into the dry ingredients…
…until the mixture looks like coarse crumbs.
Then make a well in the middle.
Add milk to the “well”…
…and mix it quickly with a fork until the dough sticks together.
The dough sticks together like this.
On a large cutting board, sprinkle a little flour.
Add the dough to the cutting board…
…and knead it gently about 10 times.
…or slightly more if you still see some lumps of flour.
Rolling the Dough – Add a bit of flour to a rolling pin and roll the dough until it’s about ½ inch thick.
You may need to add a bit more flour to the cutting board or rolling pin if the dough is sticky.
Using a biscuit cutter (or the top of a drinking glass), cut the dough into 12 circles.
Add just 6 of the dough circles to an ungreased cookie sheet.
Brush half of the softened butter over the top of the biscuits.
Set aside for a moment.
For the Filling:
For the Cinnamon and Sugar Mixture – In a small bowl, add cinnamon and sugar.
Mix together.
Sprinkle it on top of the buttered biscuit.
For the Raspberries – Cut the raspberries in half lengthwise.
Top each biscuit with 4 to 6 raspberry halves depending on the size of the berries.
You can use another type of berry if preferred…or combine different berries together.
Sprinkle the cinnamon and sugar over the top of the berries.
Roll the remaining dough and cut it into another 6 circles.
You may need to roll and cut them out two at a time since the scraps are being re-rolled.
Top each raspberry biscuit with one of the remaining dough circles (like a sandwich).
If some of the dough circles are smaller than other ones that’s just fine…it will give them some character.
On the top piece of dough, spread softened butter.
Feel free to slather it on thick too.
Then top with more cinnamon and sugar.
Add a lot of the cinnamon and sugar…it’s a great way to top off the biscuit.
Baking the Biscuits – Bake in a preheated (at 450 degrees F.) oven until the biscuits turn a light golden color (about 12 minutes).
Serve warm.
Or just eat them right off of the cookie sheet.
You can even add more butter to these….why not.
The juice from the berries mixed with the cinnamon and sugar tastes amazing.
Thank you so much for stopping by CCC!
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Cinnamon and Sugar Biscuits with Raspberry Filling
Ingredients
For the Biscuits:
- 2 cups sifted all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup cold butter (salted) for the biscuit dough
- 3/4 cup milk
- 2 tablespoons butter (salted), softened to brush over the biscuits
For the Filling:
- 1/2 cup whole raspberries cut in half lengthwise
- 3 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter (salted)
Equipment
- Baking sheet pan
Instructions
For the Biscuits:
- Preheat oven to 450 degrees F.
- For the Biscuit Dough - Sift the flour, baking powder and salt into a medium size bowl. If a sifter isn't available, add these ingredients to the bowl and whisk them together. Whisking has a similar effect as sifting does.
- To the bowl, add cold butter. Using a fork, cut the butter into the dry ingredients until the mixture looks like coarse crumbs.
- Then make a well in the middle of the dry ingredients. Add the milk to the “well” and mix it quickly with a fork until the dough sticks together.
- On a large cutting board, sprinkle a little flour. Add the dough to the cutting board and knead it gently about 10 times.
- Rolling the Dough - Add a bit of flour to a rolling pin and roll the dough until it’s about 1/2 inch thick.
- Using a biscuit cutter (or the top of a drinking glass), cut the dough into 12 circles.
- To an ungreased baking sheet pan add just 6 of the circles of dough.
- Brush half of the softened butter over the top of the biscuits. Set aside for a moment.
For the Filling:
- For the Cinnamon and Sugar Mixture - In a small bowl, add cinnamon and sugar. Mix together. Sprinkle it on top of the buttered biscuit.
- For the Raspberries - Top each biscuit with 4 to 6 raspberry halves depending on the size of the berries.
- Sprinkle the cinnamon and sugar over the top of the berries.
- Top each raspberry biscuit with one of the remaining dough circles (like a sandwich).
- On the top piece of dough, spread softened butter. Then top with more cinnamon and sugar.
- Baking the Biscuits - Bake in a preheated oven until the biscuits turn a light golden color (about 12 minutes).
- Serve right away while warm.
Notes
TIP:
If a sifter isn't available, add these ingredients to the bowl and whisk them together. Whisking has a similar effect as sifting does.Serving Suggestions
Enjoy these cinnamon and sugar raspberry biscuits for breakfast, a snack or even for dessert.
Biscuit Recipes
Here are more biscuit recipes you may like “Snickerdoodle Skillet Biscuits“, “Funfetti Red, White and Blue Skillet Biscuits with Glaze” and “Skillet Biscuits and Sage Sausage Gravy“.
Recipes Made with Raspberries
More Recipes with Raspberries You May Like:
Baileys and Chocolate Cake Raspberry Dessert
Raspberry and Chocolate Filled Cupcakes with Cream Cheese Frosting
Orange Marmalade and Raspberry Smoothie
This looks amazing! Never thought of that combination, but it sounds and looks too delicious, especially with that whipped cream… 🙂
Hi Malin, yes, for sure I’m putting whipped cream on these next tiime!
These look so delicious and so pretty! I know they’d be a big hit with my kids. Can’t wait t try them!
Hi Tesa, thank you and thank you for stopping by.
What a great idea! It’s kind of like a warm strawberry (or in this case raspberry) shortcake. I don’t think a dollop of whipped cream would hurt either!
Hi Jana, yes for sure…whipped cream would be great on this!
After seeing this, my thoughts of biscuits will never be the same. It will be hard to settle with just putting butter on them-these look delicious! All those raspberries inside that fluffy biscuit…how I would love to have a few with my morning coffee. Thanks for sharing this creative treat-yum!
Hi Tina, thank you and have a nice weekend!
Gorgeous pictures! Raspberries and Cinnamon sound like a fantastic combination! Bookmarked this recipe 🙂
Hi Vanisha, I’m glad you liked it. Have a great day!