Description

Chocolate Chip Biscuits with Raspberry Cream combine soft, buttery biscuits loaded with melty chocolate chips and topped with a luscious, sweet-tart fresh raspberry cream. This easy and quick recipe uses simple pantry ingredients and fresh raspberries to create an elegant dessert or indulgent snack perfect for any occasion.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/4 teaspoon salt
1 cup chocolate chips (semi-sweet or dark)

Wet Ingredients

1/2 cup unsalted butter, chilled and cut into small pieces
3/4 cup milk or buttermilk
1 teaspoon vanilla extract

Raspberry Cream Topping

1 cup fresh raspberries
1 cup heavy cream, cold
2 tablespoons powdered sugar

Instructions

Prepare the biscuit dough: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar. Cut the chilled unsalted butter into small pieces, then use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the chocolate chips gently.
Add liquids and form dough: Make a well in the center of the dry ingredients and pour in the milk and vanilla extract. Stir just until the dough comes together without overmixing to ensure soft biscuits. Turn the dough out onto a floured surface and knead gently a couple of times until smooth. Pat the dough into a thick rectangle about 1 inch high.
Cut out the biscuits: Using a round biscuit cutter or a glass, cut out circles from the dough and place them on the prepared baking sheet. Gather any scraps, reform, and continue cutting until the dough is used up. Arrange the biscuits touching slightly for taller sides or spaced apart for crispier edges.
Bake the biscuits: Bake in the preheated oven for 12 to 15 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack.
Make the raspberry cream: While the biscuits bake, blend fresh raspberries until smooth, then strain through a sieve to remove seeds. In a chilled bowl, whip cold heavy cream with powdered sugar until soft peaks form. Carefully fold in the strained raspberry puree to maintain a fluffy texture.
Assemble and serve: Once the biscuits have cooled slightly, slice them in half horizontally. Generously spoon or pipe the raspberry cream onto the bottom halves and top with the biscuit lids. Serve immediately for the best taste and texture.

Notes

Keep butter cold to create flaky layers and prevent greasiness in the dough.
Do not overmix the dough to ensure tender biscuits, avoiding toughness.
Use fresh raspberries for brighter and more flavorful cream than frozen or jam.
Chill the mixing bowl and beaters ahead of time for perfect whipped cream.
Serve the biscuits soon after filling to keep biscuits soft and cream fresh.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit with cream
Calories: 250
Sugar: 14g
Sodium: 150mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg

Keywords: biscuits, chocolate chip, raspberry cream, dessert, easy recipe, soft biscuits, whipped cream topping, baking