Sky High Biscuits with Raspberry Butter

Yield: 15 servings

Ingredients

Raspberry Butter

• 1/2 cup butter or margarine, softened
• 1/4 cup fresh or thawed frozen raspberries

Biscuits

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 2 tablespoons granulated sugar
• 4 1/2 teaspoons baking powder
• 3/4 teaspoon cream of tartar
• 1/2 teaspoon salt
• 3/4 cup butter or margarine
• 1 cup milk
• 1 egg, beaten

Instructions

Raspberry Butter

1. Combine the butter and raspberries in a blender or food processor. Process until smooth. Chill, covered, for several hours before serving.
2. Heat the oven to 450 degrees F.

Biscuits

1. Mix the all-purpose flour, whole wheat flour, sugar, baking powder, cream of tartar and salt in a medium bowl. Cut in the butter until crumbly. Add the milk and egg, stirring just until moistened. Knead the dough lightly on a lightly floured surface. Pat 1 inch thick. Cut with a 2 inch biscuit cutter. Arrange the biscuits in a greased 9 x 9 inch baking pan.
2. Bake for 12 to 15 minutes or until brown.
3. Serve warm with the butter.

Notes

Bake the biscuits on a greased baking sheet for crusty biscuits.

Nutrition

Per Serving: Calories 247; Fat 17 g; Sodium 393 mg; Dietary Fiber 2g

Attribution

Pampered Chef