These Chocolate Chip Biscuits with Raspberry Cream are a delightful cross between a tender biscuit and a shortcake—flaky, buttery rounds studded with chocolate and topped with bright raspberry-sweetened whipped cream. I’ve made them dozens of times for weekend breakfasts and parties, and they always disappear first. For a riff on berry-chocolate combos that inspired my flavors, I often glance at a brown butter raspberry chocolate chip cookies recipe for inspiration on balancing caramelized butter and fruit acidity.
Why Make This Recipe
- Incredible contrast: flaky, warm biscuits with cool, lightly sweetened raspberry cream makes each bite uniquely satisfying.
- Quick to pull together: about 35–40 minutes from start to finish, great for last-minute guests.
- Versatile for occasions: serve at brunch, afternoon tea, or as a light dessert after dinner.
- Balanced sweetness: raspberries add bright acidity that cuts the richness of the biscuit and chocolate.
- Personal insight: I love this recipe because the first bite always tastes like a special treat even when it’s made with pantry staples—think of it as approachable comfort food with a refined finish. For a healthier baked-chocolate idea that swaps avocado for fat, try the avocado chocolate chip muffins I tested alongside this recipe.
Recipe Overview
- Prep time: 15 minutes (plus optional 15 minutes chilling)
- Cook time: 12–15 minutes at 425°F (220°C)
- Total time: 30–35 minutes
- Servings: 8 biscuits (about 2-inch cutter)
- Difficulty: Easy–Medium
- Method: Cut-in cold butter, gentle folding, quick bake; finish with whipped cream flavored with fresh raspberries.
My Experience Making This Recipe
I tested the recipe across three batches to dial in the flour-to-butter ratio and the baking time. I learned that keeping the butter cold and handling the dough minimally produced the flakiest layers. I also discovered that a short chill (15 minutes) helps biscuits rise taller and bake with a tender crumb.
How to Make Chocolate Chip Biscuits with Raspberry Cream
You’ll start by cutting cold butter into dry ingredients to create pea-sized lumps, which create steam pockets and flakiness when baked. The dough gets a splash of cold buttermilk (or milk + 1 tsp lemon juice) and quick folds to keep it airy; fold in 3/4 cup semisweet chocolate chips at the end. Bake on a preheated sheet at 425°F (220°C) for 12–15 minutes until golden. While biscuits cool on a rack, whip 1 cup heavy cream with 2–3 tbsp sugar until soft peaks form, then fold in a strained 1/3 cup fresh raspberry purée for color and brightness—an easy technique borrowed from other make-ahead dishes like my favorite beef-stuffed shells with creamy ricotta filling, which also benefits from precise chilling and timing.
Ingredients (tested):
- 2 cups (250 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 g) baking powder
- 1/2 tsp fine sea salt
- 6 tbsp (85 g) cold unsalted butter, cubed
- 3/4 cup (180 ml) cold buttermilk (or 3/4 cup milk + 1 tsp lemon juice)
- 3/4 cup (135 g) semisweet chocolate chips
- 1 cup (240 ml) heavy cream
- 1/3 cup (45 g) fresh raspberries, plus 1–2 tbsp sugar for purée
- Optional: extra coarse sugar for sprinkling
Equipment: 2-inch biscuit cutter (or glass), pastry cutter or two knives, mixing bowl, baking sheet, parchment paper, wire rack, hand mixer or stand mixer for whipping cream.
Step highlights:
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
- Whisk dry ingredients, cut in cold butter until pea-sized.
- Stir in buttermilk until dough just comes together, fold in chocolate chips. Pat to 3/4-inch thickness and cut biscuits without twisting the cutter.
- Bake 12–15 minutes until golden. Cool 5–10 minutes, then top with raspberry cream.
Expert Tips for Success
- Keep butter and liquids cold: use chilled butter and cold buttermilk; cold fat equals flakier layers.
- Don’t overmix: stir until just combined—overworking develops gluten and makes dense biscuits.
- Use a sharp cutter and press straight down: twisting seals edges and prevents lift; dip cutter in flour between cuts.
- Preheat the baking sheet in the oven for the first batch: a hot surface helps create immediate steam and better rise.
- Stabilize whipped cream for make-ahead: add 1 tsp of cornstarch or 1 tbsp powdered sugar when whipping to prevent weeping.
How to Serve Chocolate Chip Biscuits with Raspberry Cream
- Brunch: plate two biscuits per person with a drizzle of warmed berry compote and a mint sprig.
- Dessert: serve warm with a scoop of vanilla ice cream for extra indulgence.
- Savory pairing: contrast sweetness with a bite of something savory—these go surprisingly well alongside garlic butter steak bites with creamy chipotle white cheddar shells for a surf-and-turf-style brunch board.
- Presentation tip: cut biscuits in half and dollop the cream between layers to show the filling and keep plates tidy.
Storage and Reheating Guide
- Short-term: store cooled biscuits in an airtight container at room temperature for up to 2 days. Keep the raspberry cream refrigerated separately in a covered container for up to 48 hours.
- Freezing: freeze baked biscuits (cool completely) on a sheet, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and reheat. Raspberry cream doesn’t freeze well; make a fresh batch or freeze berries for future purées.
- Reheating: warm frozen or room-temp biscuits in a 350°F (175°C) oven for 6–8 minutes or until heated through; avoid microwaving for long periods or they’ll become gummy. Re-whip the cream briefly if it softens; chill bowls for the best texture.
Recipe Variations
- Gluten-free: use a 1:1 gluten-free flour blend tested for baking (sorghum/rice-based) and add 1/4 tsp xanthan gum if your blend lacks it. Adjust liquid slightly.
- Dairy-free: replace butter with a plant-based cold butter and use full-fat coconut cream whipped with a touch of powdered sugar; flavor with a teaspoon of vanilla extract.
- Lower-sugar: reduce biscuit sugar to 2 tbsp and use 1 tbsp in the whipped cream; opt for 60% chocolate chips or chopped dark chocolate.
- Fruit swaps: replace raspberries with strawberry or blackberry purée at the same ratio; double-strain to remove seeds for a silky cream.
Nutritional Highlights
- Provides quick energy from carbohydrates and satisfying richness from butter and cream—great as an occasional treat.
- Raspberries add vitamin C and antioxidants that brighten the dessert and contribute fiber.
- Allergen info: contains gluten (wheat), dairy (butter, cream), and chocolate (may contain soy or traces of nuts depending on brand). Portion guidance: one biscuit with a tablespoon or two of cream is a reasonable treat-sized portion.
Troubleshooting Common Issues
- Dense biscuits: likely overmixed dough—use a light hand and stop when the dough comes together. Chill briefly if dough becomes sticky.
- Flat or greasy biscuits: butter was too warm; chill butter until firm and work quickly. Also ensure baking powder is fresh (replace every 6–12 months).
- Runny or weepy cream: whip cream in a chilled bowl and consider stabilizing with 1 tsp cornstarch or 1 tbsp powdered sugar; fold raspberry purée in gently and refrigerate until serving.
Frequently Asked Questions
Q: Can I use frozen raspberries for the cream?
A: Yes—heat frozen raspberries with 1–2 tbsp sugar, simmer 2–3 minutes, then cool and strain to remove seeds. Chill the purée before folding into whipped cream to prevent deflating it.
Q: How do I get really flaky layers in biscuits?
A: Use cold butter cut into pea-sized pieces and handle the dough minimally. Pat the dough to the thickness specified (about 3/4 inch), stack layers by folding the dough once or twice, and press straight down with a cutter without twisting to preserve layers.
Q: Can I make these ahead for a party?
A: Bake biscuits up to 2 days ahead and store airtight at room temperature; keep the raspberry cream refrigerated separately and assemble just before serving. For longer storage, freeze biscuits and reheat in a 350°F (175°C) oven for 8–10 minutes.
Q: What is the best substitute for buttermilk?
A: For 3/4 cup buttermilk, combine 3/4 cup milk with 1 tsp lemon juice or white vinegar and let it sit 5 minutes. This provides the slight acidity to react with leavening agents and tenderize the crumb.
Chocolate Chip Biscuits with Raspberry Cream
- Total Time: 30 minutes
- Yield: 8 biscuits 1x
- Diet: Vegetarian
Description
Tender, flaky biscuits studded with chocolate and topped with sweet raspberry cream.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 g) baking powder
- 1/2 tsp fine sea salt
- 6 tbsp (85 g) cold unsalted butter, cubed
- 3/4 cup (180 ml) cold buttermilk (or 3/4 cup milk + 1 tsp lemon juice)
- 3/4 cup (135 g) semisweet chocolate chips
- 1 cup (240 ml) heavy cream
- 1/3 cup (45 g) fresh raspberries, plus 1–2 tbsp sugar for purée
- Optional: extra coarse sugar for sprinkling
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
- Whisk dry ingredients, cut in cold butter until pea-sized.
- Stir in buttermilk until dough just comes together, then fold in chocolate chips.
- Pat the dough to a thickness of 3/4-inch and cut biscuits without twisting the cutter.
- Bake for 12–15 minutes until golden. Cool for 5–10 minutes, then top with raspberry cream.
Notes
For best results, keep butter and liquids cold. Don’t overmix the dough to prevent dense biscuits.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 300
- Sugar: 10g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg