Description
Tender, flaky biscuits studded with chocolate and topped with sweet raspberry cream.
Ingredients
Scale
- 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