Description
Soft, buttery Raspberry Cream Cheese Biscuits filled with juicy raspberries and creamy pockets of cream cheese, baked until golden and finished with an optional vanilla glaze for a cozy bakery-style breakfast, brunch, or dessert.
Ingredients
Scale
- 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
- 1 cup powdered sugar, for optional vanilla glaze
- 2 tablespoons milk or heavy cream, for optional vanilla glaze
- 1/2 teaspoon vanilla extract, for optional vanilla glaze
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Add the cold butter cubes and cold cream cheese cubes to the flour mixture.
- Use a pastry cutter, fork, or fingertips to work the butter and cream cheese into the flour until the mixture looks crumbly with pea-sized pieces throughout.
- Pour in the cold buttermilk and vanilla extract, then gently stir until the dough just begins to come together.
- Fold in the raspberries carefully, allowing a few berries to break slightly and create natural raspberry swirls.
- Turn the dough onto a lightly floured surface and gently press it into a thick rectangle.
- Fold the dough over itself once or twice to create flaky layers, then pat it into a rectangle about 1 inch thick.
- Cut the dough into squares using a sharp knife or biscuit cutter.
- Place the biscuits on the prepared baking sheet, leaving a little space between each one.
- Brush the tops with heavy cream and sprinkle with coarse sugar if desired.
- Bake for 15 to 18 minutes, or until the biscuits are puffed, golden brown on top, and cooked through.
- Let the biscuits cool for a few minutes before glazing.
- To make the optional glaze, whisk powdered sugar, milk or heavy cream, and vanilla extract until smooth.
- Drizzle the glaze over the warm biscuits before serving.
Notes
- Use very cold butter, cream cheese, and buttermilk for the best flaky texture.
- Do not overmix the dough, or the biscuits may become dense.
- Fresh raspberries work best, but frozen raspberries can be used without thawing.
- Handle the dough gently to keep the biscuits soft and tender.
- Add 1 teaspoon lemon zest for extra bright flavor.
- For a sweeter dessert-style biscuit, drizzle with vanilla glaze after baking.
- If the dough becomes too soft, chill it briefly before cutting and baking.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 280
- Sugar: 10g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 42mg