Chocolate Chip Biscuits with Raspberry Cream
Warm, buttery chocolate chip biscuits paired with a luscious raspberry cream topping create the perfect balance of sweet and tart in this easy-to-make treat. Ideal for breakfast, brunch, or dessert, these biscuits feature flaky layers studded with semi-sweet chocolate chips and are complemented by fresh raspberry whipped cream, delivering rich flavors and creamy goodness in every bite.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 8-10 biscuits 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Not gluten-free (can be adapted)
Ingredients
Scale
Biscuit Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup milk or buttermilk
- 1 cup semi-sweet chocolate chips
Raspberry Cream Ingredients
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
Instructions
- Prepare the biscuit dough: In a large bowl, mix the all-purpose flour, baking powder, salt, and granulated sugar. Cut the cold unsalted butter into small cubes and incorporate it into the dry mixture using a pastry cutter or your fingers until it resembles coarse crumbs with pea-sized bits.
- Add liquid and chocolate chips: Pour in the milk or buttermilk and gently stir until the dough just comes together and is slightly sticky. Carefully fold in the semi-sweet chocolate chips to distribute evenly without overworking the dough.
- Shape and bake the biscuits: Turn the dough onto a floured surface, pat into a 1-inch thick rectangle, and cut into rounds or squares. Arrange biscuits on a parchment-lined baking sheet. Bake at 425°F (220°C) for 12-15 minutes until golden brown and puffed.
- Whip the raspberry cream: While biscuits bake, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in fresh raspberries, lightly crushing some to enhance flavor and color.
- Assemble and enjoy: When biscuits are warm but cool enough to handle, split them open and spoon generous amounts of raspberry cream inside. Serve immediately to enjoy the creamy, gooey contrast.
Notes
- Keep butter cold to ensure flaky biscuit layers.
- Do not overmix the dough to maintain tender biscuits.
- Use fresh raspberries for the best tartness and flavor.
- Bake biscuits close together to encourage upward rise.
- Chill the bowl and utensils before whipping cream for fluffier results.
Nutrition
- Serving Size: 1 biscuit with raspberry cream
- Calories: 280 kcal
- Sugar: 14 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: chocolate chip biscuits, raspberry cream, easy biscuit recipe, sweet biscuits, berry dessert, brunch recipe, chocolate dessert
