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Raspberry Cinnamon Biscuits

Have you ever tried the combination of cinnamon and raspberries together? 

It’s soooo good.

This is really a simple recipe.  These are basic baking powder biscuits that are baked with fresh raspberries, butter and a lot of cinnamon and sugar in the middle.  Kind of like a raspberry biscuit pie sandwich!

They taste so delicious and can be made with other fruit fillings if you prefer.

And the best part is that you get two biscuits in each serving!  Ultra delish!

One last thing….they are really tasty served warm right out of the oven. 

But, if you have leftovers, they keep great in the refrigerator.  When I’m in a hurry I’ll grab one and just eat it cold with a bit of butter, and to me, it tastes kind of like a jelly filled donut!

Let’s check out the ingredients:

…and you’ll also need about a cube of butter.

Here’s how to make it.

Preheat oven to 450 degrees F.

Sift the flour, baking powder and salt……

……..into a medium size bowl.

Then add the butter to the sifted ingredients.

Use a fork to cut in the butter.

Keep smashing the butter into the dry ingredients….

…..until the mixture has crumbs in it like this.

Then make a well in the middle.

And add the milk to the “well”…..

….and mix it quickly with a fork until…..

….the dough sticks together like this.

Sprinkle some flour on to a large cutting board.

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.

Dust the rolling pin with flour 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 glass), cut the dough into 6 circles.

Add just 6 of the dough circles to an ungreased cookie sheet.

Brush some softened butter over the top of the biscuits.

Add the sugar and cinnamon to a small bowl.

Mix it together…..

….and sprinkle it over the top of the buttered biscuit.

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 other berries if you prefer.  Or combine different berries together.

Sprinkle some of 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.

Spread some softened butter on top of the biscuit dough circle.

Feel free to slather it on thick too.

Then top with more cinnamon and sugar.

Feel free to add a lot of the cinnamon and sugar.  It’s a great way to top off the biscuit.

Bake in a preheated oven for about 12 minutes or until the biscuits turn a light golden color.

Serve warm right out of the oven.

Or just eat them right off of the cookie sheet.  They taste soooo good.

You can even add more butter to these….why not.

 

The juice from the berries mixed with the cinnamon and sugar is amazing.

Enjoy!

Raspberry Cinnamon Biscuits

Yield: Serves 6

Ingredients:

For the Biscuits:*
2 cups sifted flour
3 teaspoons baking powder
½ teaspoon salt
1/3 cup butter
¾ cup milk

For the Filling:
½ cup whole raspberries
3 tablespoons sugar
¼ teaspoon cinnamon
2 tablespoons butter

Directions:

Preheat oven to 450 degrees F. Sift the flour, baking powder and salt into a medium size bowl. Add the butter to the sifted ingredients. 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. Sprinkle some flour on to a large cutting board. Add the dough to the cutting board and knead it gently about 10 times.

Add a bit of flour to a rolling pin and roll the dough until it’s about ½ inch thick. Using a biscuit cutter (or the top of a glass), cut the dough into 6 circles. Add just 6 of the dough circles to an ungreased cookie sheet. Brush some softened butter over the top of the biscuits.

Mix the sugar and cinnamon and sprinkle it over the top of the buttered biscuit. Cut the raspberries in half lengthwise. Top each biscuit with 4 to 6 raspberry halves depending on the size of the berries.Sprinkle some of the cinnamon and sugar over the top of the berries. Roll the remaining dough, and cut it into another 6 circles.

Top each raspberry biscuit with one of the remaining dough circles (like a sandwich). Spread some softened butter on top of the biscuit dough circle. Then top with more cinnamon and sugar. Bake in a preheated oven for about 12 minutes or until the biscuits turn a light golden color. Serve warm right out of the oven.

*Biscuit recipe adapted from the Better Homes and Gardens Cookbook 1976 “Baking Powder Biscuits”

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10 Comments

  1. This looks amazing! Never thought of that combination, but it sounds and looks too delicious, especially with that whipped cream… 🙂

  2. These look so delicious and so pretty! I know they’d be a big hit with my kids. Can’t wait t try them!

  3. 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!

  4. 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!

  5. Gorgeous pictures! Raspberries and Cinnamon sound like a fantastic combination! Bookmarked this recipe 🙂