I woke up this morning with biscuits on the brain. When I got into the kitchen, I wanted chocolate. I opened the refrigerator and there were raspberries.
Decisions are tough for me. I’m an indecisive girl.
I wanted it all.
So…I went to my recipe box, the home of all of my recipe favorites, and pulled out my favorite biscuit recipe. I added chopped chocolate chips, a handful of raspberries, and a sprinkle of sugar over the top.
It was a good idea.
These biscuits are breakfast heaven. Not too sweet, a little chocolatey, with a bit of that berry tartness from fresh raspberries. The tops have a sweet, crusty, crunch, and the insides beg for a smear of butter.
These biscuits are at their very best, warm, from the oven, accompanied by a cup of coffee or tea. Treat them like you would a scone. They are perfection with a little butter, but are delicious still without.
Raspberry Chocolate Chip Biscuits
Adapted from Epicurious
I used the famed White Lily flour here, however, I have made these biscuits (plain) with regular, all-purpose flour. I chopped my chips since they were larger than the norm (I used Ghiradelli 60% chips). I added the raspberries before adding the half and half, if you want bigger pieces of berry you can fold them in after, though you should make sure not to over mix your biscuits. Over mixing is a biscuit sin.
2 cups all-purpose flour
2 tablespoons baking powder
2 teaspoons sugar, plus more for sprinkling
1 teaspoon salt
5 tablespoons cold butter, cubed
1/4 cup chopped chocolate
1/2 cup fresh raspberries
1 cup half and half, plus 1 tablespoon for brushing
Preheat oven to 425 F
Sift together flour, baking powder, sugar, and salt in a large mixing bowl. Using a fork, pastry cutter, or cold hands (like me!), cut butter into dry ingredients until mixture resembles coarse crumbs. Add chocolate and raspberries, toss mixture with hands. Add half and half and stir until dough just comes together to form a ball. At this point I like to throw the whole bowl, loosly covered, into the refrigetator to rest for about 20 minutes.
Turn out dough onto a clean, smooth, surface and pat into an even disc. Using whatever cutter you like, cut biscuits and place on a parchment or silicone lined baking sheet. Brush tops with remaining half and half and sprinkle with sugar. Bake for 10-14 minutes, until bottoms are golden brown and tops are beginning to brown around the edges.