Description

Rich and buttery Chocolate Chip Biscuits with a luscious Raspberry Cream filling, blending sweet chocolate and tangy raspberry flavors for a perfect treat. These golden, crispy biscuits with creamy, fruity filling offer a delightful contrast of textures and are ideal for teatime snacks, desserts, or special occasions. The recipe is simple, quick, and customizable to accommodate various dietary preferences.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar

Butter and Chocolate

3/4 cup (1.5 sticks) cold unsalted butter, cut into small cubes
1 cup chocolate chips (semi-sweet preferred)

Liquid Ingredients

2 tablespoons cold milk or heavy cream (for dough)

Raspberry Cream Filling

1 cup fresh raspberries, mashed
1 cup cold heavy cream (for whipping)
1 teaspoon vanilla extract
1–2 tablespoons granulated sugar (adjust to taste)
1 teaspoon lemon zest (optional)

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Instructions

Prepare the biscuit dough: Combine 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 cup granulated sugar in a large bowl. Cut 3/4 cup cold unsalted butter into small cubes and use a pastry cutter or fingers to blend it into the dry ingredients until coarse crumbs form. Stir in 1 cup chocolate chips. Add 2 tablespoons cold milk or cream and mix gently just until the dough comes together; it should be slightly sticky but manageable.
Shape and bake the biscuits: Turn the dough onto a floured surface and gently pat it to about ¾-inch thickness. Cut into desired biscuit shapes using a round cutter. Place biscuits on a lined baking sheet, leaving space between each. Bake at 400°F (200°C) for 12-15 minutes or until golden brown and cooked through. Transfer to a wire rack to cool while preparing the raspberry cream.
Make the raspberry cream filling: In a chilled bowl, whip 1 cup cold heavy cream until soft peaks form. Gently fold in 1 cup mashed fresh raspberries, 1 teaspoon vanilla extract, 1-2 tablespoons sugar (to taste), and optional lemon zest. Chill for at least 15 minutes to thicken and meld flavors.
Assemble the biscuits: Slice each cooled biscuit horizontally in half. Spoon or pipe a generous amount of raspberry cream onto the bottom half and sandwich with the top half. Serve immediately for contrast of warm biscuit and cool cream or refrigerate briefly before serving.

Notes

Use cold butter to achieve flaky, tender biscuit layers.
Do not overmix the dough to avoid tough biscuits; mix just until combined.
Chill the bowl when whipping cream to help reach firm peaks faster.
Use ripe, firm fresh raspberries for best flavor and texture.
Assemble biscuits just before serving to maintain crispness and freshness.
Leftover biscuits store best at room temperature for up to two days; store cream separately in fridge.
Biscuit dough can be frozen before baking; bake directly from frozen, adding a few extra minutes to bake time.
For dairy-free, substitute butter and cream with plant-based alternatives.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit sandwich
Calories: 280 kcal
Sugar: 15 g
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 55 mg