Wednesday, January 9, 2013

Raspberry Cinnamon Biscuits

This meal is all things amazing you don't get much better than raspberries, biscuits and cinnamon/sugar. I made these while my parents were here visiting and they loved them. The only comment I would make really is don't be shy with your cinnamon/sugar. You can't have too much! Recipe from Coupon Clipping Cook.
I hope everyone is having an amazing 2013! Look for my best of 2012 post coming soon. What were you favorite posts of last year?

Raspberry Cinnamon Biscuits
serves 6

for the biscuits:
2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
3/4 cup milk

for the filing:
1/2 cup whole raspberries
3 tablespoons sugar
1/4 teaspoon cinnamon
2 tablespoons butter

Preheat the oven to 450 degrees F.
Sift the flour, baking powder and salt into a medium size bowl.
Add the butter to the sifted ingredients.
Using a fork, cut the butter into the dry ingredients until the mixture looks like coarse crumbs.
Make a well in the mixture of dry ingredients.
Add the milk to the well an mix it quickly with a fork until the dough sticks together.
Sprinkle some flour onto a large cutting board.
Add the dough to the cutting board and knead it gently about ten times.
Add a bit of flour to a rolling pin and roll the dough until its about 1/2 inch thick.
Using a biscuit cutter (or the top of a glass),  cut the dough into 6 circles.
Add those circles to an ungreased cookie sheet.
Brush some softened butter on the top of the biscuits.
Mix the sugar and cinnamon and sprinkle it over the top of the buttered biscuits.
Cut the raspberries in half lengthwise.
Top each biscuits with 4 to 6 raspberry halves depending on the size of the berries.
Sprinkle some cinnamon sugar on the top of the raspberries.
Roll the remaining dough, and cut it into another 6 circles.
Top each raspberry biscuit with one of the remaining dough circles, like a sandwich.
Spread some softened butter on top of each biscuit.
Then top with more cinnamon and sugar.
Bake for about 12 minutes or until the golden.
Serve warm.

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