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Sky High Biscuits with Raspberry Butter

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Raspberry Butter

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


  • 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


  1. Raspberry Butter: 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.
  3. Biscuits: 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 9x9-inch baking pan.
  4. Bake for 12 to 15 minutes or until brown.
  5. Serve warm with the butter.

Yield: 15 servings

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

Cook's note: Bake the biscuits on a greased baking sheet for crusty biscuits.

Recipe credit: Pampered Chef