Coupon Clipping Cook

Raspberry Cinnamon Biscuits

Delightful for breakfast, a snack or even dessert.

Cinnamon Raspberry Biscuits

In this simple recipe, a double dose of biscuits are baked with fresh raspberries in the middle and a cinnamon and sugar mixture 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.

Cinnamon Raspberry Biscuits

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.

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“.

Enjoy these scrumptious biscuits for breakfast, a snack or even for dessert.

Let’s check out the ingredients.

Raspberry Biscuit Ingredients

Fresh raspberries, flour, baking powder, butter, milk, salt, granulated sugar and cinnamon

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Preheat oven to 450 degrees F.

For the Biscuit Dough:

Flour in Sifter

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.

Flour in Bowl

In a medium size bowl add the flour mixture…

Butter in Flour

…and cold butter.

Flour in Butter

Using a fork,

Butter in Flour

…cut the butter into the dry ingredients…

Flour in Bowl

…until the mixture looks like coarse crumbs.

Flour in Bowl

Then make a well in the middle.

Milk in Flour

Add milk to the “well”…

Biscuit Dough in Bowl

…and mix it quickly with a fork until the dough sticks together.

Biscuit Dough in Bowl

The dough sticks together like this.

Flour on Cutting Board

On a large cutting board, sprinkle a little flour.

Dough on Cutting Board

Add the dough to the cutting board…

Dough on Cutting Board

…and knead it gently about 10 times.

Dough on Cutting Board

…or slightly more if you still see some lumps of flour.

Roll Dough on Cutting Board

Rolling the Dough – Add a bit of flour to a rolling pin and roll the dough until it’s about ½ inch thick.

Rolling Dough

You may need to add a bit more flour to the cutting board or rolling pin if the dough is sticky.

Cut Biscuit Dough

Using a biscuit cutter (or the top of a drinking glass), cut the dough into 12 circles.

Biscuit Dough on Pan

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

Butter on Biscuit Dough

Brush half of the softened butter over the top of the biscuits.  Set aside for a moment.

For the Filling:

Cinnamon Sugar in Bowl

For the Cinnamon and Sugar Mixture – In a small bowl, add cinnamon and sugar.

Cinnamon Sugar in Bowl

Mix together.

Cinnamon Sugar on Biscuit Dough

Sprinkle it on top of the buttered biscuit.

Raspberries on Biscuit Dough

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.

Raspberries on Biscuit Dough

You can use another type of berry if preferred…or combine different berries together.

Sugar on Raspberries

Sprinkle the cinnamon and sugar over the top of the berries.

Cut Biscuit Dough

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.

Biscuit Dough on Pan

Top each raspberry biscuit with one of the remaining dough circles (like a sandwich).

Biscuit Dough on Pan

If some of the dough circles are smaller than other ones that’s just fine…it will give them some character.

Butter on Biscuit Dough

On the top piece of dough, spread softened butter.

Butter on Biscuit Dough

Feel free to slather it on thick too.

Cinnamon Sugar on Biscuit Dough

Then top with more cinnamon and sugar.

Biscuit Dough on Pan

Add a lot of the cinnamon and sugar…it’s a great way to top off the biscuit.

Biscuits on Pan

Baking the Biscuits – Bake in a preheated oven until the biscuits turn a light golden color (about 12 minutes).

Biscuits on Pan

Serve right away while warm.

Biscuits on Pan

Or just eat them right off of the cookie sheet.

Biscuits on Pan

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

Biscuits on Pan

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

Biscuits on Plate

Biscuit on Plate

Thank you so much for stopping by CCC!

More Recipes with Raspberries You May Like:

Raspberry Brownie Bites

Baileys and Chocolate Cake Raspberry Dessert

Raspberry and Chocolate Filled Cupcakes with Cream Cheese Frosting

Orange Marmalade and Raspberry Smoothie

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Cinnamon Raspberry Biscuits

Raspberry Cinnamon Biscuits

Delightful for breakfast, a snack or even dessert.
Print Pin
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Course: Breakfast, Dessert, Side Dish
Cuisine: American
Keyword: Biscuits, Raspberry Biscuits
Servings: 6

Ingredients

For the Biscuits:

  • 2 cups sifted flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup cold butter for the biscuit dough
  • 3/4 cup milk
  • 2 tablespoons softened butter to brush over the biscuits

For the Filling:

  • 1/2 cup whole raspberries cut in half lengthwise
  • 3 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 2 tablespoons butter

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 ½ inch thick. 
  • Using a biscuit cutter (or the top of a drinking glass), cut the dough into 12 circles. 
  • To an ungreased cookie sheet 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:

  1. If a sifter isn't available, add these ingredients to the bowl and whisk them together.  Whisking has a similar effect as sifting does.
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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 🙂