Just popping in to share the best ever biscuit recipe that I discovered today. I have already eaten 3 1/2 extremely large biscuits and am only stopping now because I want some to have with coffee in the morning.
When Natalie was here we bought two containers of raspberries to possibly use with our margaritas. In the end, I was too distracted to make anything but the simplest recipe (it’s my adult-onset ADD kicking in) so tonight I had lots of raspberries I needed to use before the spoiled.
So I thought, hmmmm, would Raspberry Shortcake be good? I decided that it indeed would be so I looked for a recipe. And this is the one I found (link here).
The recipe itself is very simple, in fact I whipped up the dough in the 15 extra minutes I had after cooking dinner before Matt came over. You just blend the flour and butter together in a food processor, then in a bowl mix in cream, buttermilk (I did homemade buttermilk by just adding lemon juice to some of the cream), and raspberries. I blended it really quickly. The dough is sticky (and tastes really good). The recipe says to divide into 8 biscuits, which I did. They were really huge, but that was fine by me.
These are the moistest, yummiest biscuits ever. The raspberries give it just a hint of sweetness. They are not at all dry, and they still have that nice crispy outside edge. Matt and I each ate a whole one before eating them as shortcake, with homemade whip cream and fresh raspberries on top. They were really good that way too, but I almost preferred them on their own.
I am glad we grabbed those raspberries on out way to the checkout line. I will be making these biscuits many more times!