Midnight snack: Biscuits with Raspberries & Cream
I don’t like anything to go to waste. So I look for ways to use up leftovers where I can. With that on my mind, I turned some leftover biscuits from breakfast, into a refreshing midnight snack.
This is a take on raspberry shortcake. Shortcake is basically a biscuit recipe that is usually sweeter and more firm than regular biscuits. But almost any leftover biscuits will work for this recipe, but stick the homemade ones.
You can also use strawberries, or any berry for that matter. If you prefer you can also whip up some cream instead of pouring it straight from the carton.
Raspberry Shortcake with Biscuits
Recipe idea Zoesfashionfeed
Ingredients:
Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1 stick butter, chilled
- 2/3 to 3/4 cup half and half, milk, or cream
Filling:
- 2 small containers fresh raspberries
- 1 bag frozen raspberries
- 1 tablespoon berry sugar to sweeten the raspberries (optional)
- 1 tablespoon Grand Marnier (optional)
- 1 small container (1/2 pint or 236ml) heavy cream for whipping
- a dash of pure vanilla extract
Instructions:
Step 1: Prepare the raspberry fillings. I made two types of filling. Filling 1 uses frozen raspberries and filling 2 uses fresh raspberries.
-Filling 1: Remove the bag of frozen raspberries from the freezer and let thaw, pour into a bowl and add 1 tbs of Grand Marnier.
-Filling 2: Rinse the fresh raspberries with cold water, drain well and sprinkle with berry sugar. Set both raspberry mixtures aside and let stand at room temperature for about 1 hour.
Step 2: Prepare the biscuits. I used this basic biscuit recipe. They were easy to make and turned out very nicely, but you could use any biscuit recipe, or biscuit mix or use pre made biscuits, if you like.
Step 3: While the biscuits are baking, whip the heavy cream. I like to add a dash of pure vanilla extract to my whipped cream. You can also add a little sugar if you like.
Step 4: Once the buiscuits are ready, remove from oven and let cool. Once cool, cut each biscuit in half horizontally, and add the toppings. Spoon some of raspberry filling 1 over the bottom half of the biscuit, then add a layer of fresh raspberries, followed by a large spoonful of whipped cream. Replace the top half of the biscuit and top with more raspberries and whipped cream. Before serving, drizzle with another spoonful of raspberry filling 1.
