Indulge in the perfect blend of sweet and tangy with these delightful Chocolate Chip Biscuits with Raspberry Cream. These light and tender biscuits, generously studded with chocolate chips and brimming with a luscious raspberry cream filling, are an absolute dream for breakfast or any sweet craving. A delicate chocolate drizzle finishes them off, making them truly irresistible!
If you’re a fan of chocolate chip breakfast delights, don’t miss these other favorites: our fluffy Chocolate Chip Pancakes or these incredibly moist Sour Cream Muffins with Chocolate Chips. They’re perfect for starting your day on a sweet note.
Embracing the Charm of Southern Baking: A Love Affair with Biscuits
There’s an undeniable allure to all things Southern. For as long as I can remember, I’ve been captivated by the charm of Southern culture, from its rich history to its warm hospitality. Back in the days when I had the luxury of time to lose myself in a good book, I’d often gravitate towards stories set in the American South, especially those evoking the nostalgic eras of the 1940s and 50s. The genteel lifestyle, the slower pace, and the emphasis on community – it all holds a special place in my heart. And Southern cooking? Oh, don’t even get me started! It’s a culinary world brimming with comfort, flavor, and tradition, a true cornerstone of American gastronomy that speaks to the soul.
My deep appreciation for Southern cuisine is precisely why I was so excited to dive into a particular cookbook recently: Biscuits – Sweet and Savory Southern Recipes for the All-American Kitchen by Jackie Garvin. A cookbook dedicated entirely to biscuits? It felt like destiny! For any true food lover, especially those with a fondness for flaky, tender, and utterly delicious baked goods, a comprehensive guide to biscuits is a treasure. Jackie Garvin’s book promised to deliver, and it certainly did not disappoint.
This isn’t just a book filled with basic biscuit recipes; it’s a celebration of biscuit versatility. While you’ll certainly find a stellar recipe for the Classic Buttermilk Biscuit, the book goes far beyond the expected. Imagine delightful creations like Mashed Potato Biscuits, adding a unique savory twist, or the elegantly sweet Strawberries and Cream Biscuits. But the true genius of this collection lies in its innovative use of biscuits in more untraditional dishes. Think outside the box with recipes such as mouth-watering Barbecue Country-Style Rib Fried Hand Pies, where biscuits serve as the perfect savory crust, or comforting Homemade Tomato Soup served with delicate Cheddar Cheese Thyme Biscuit Croutons. This innovative approach truly elevates the humble biscuit, showcasing its potential in both sweet and savory applications, making it far more than just a breakfast staple. It’s a testament to the creativity and heart of Southern cooking.
Crafting the Perfect Sweet Biscuit: My Raspberry Cream Adaptation
One afternoon, feeling a strong urge to bake, I reached for Jackie Garvin’s biscuit cookbook, hoping to find a recipe for which I already had all the necessary ingredients. My eyes landed on the recipe for “Chocolate Chip Biscuits with Strawberry Cream Cheese Filling.” It sounded utterly divine, but a quick check of my pantry revealed I was out of strawberry jam. However, I had a jar of vibrant raspberry jam staring back at me, practically begging to be used! This minor ingredient swap sparked an idea: why not adapt the recipe to feature a luscious raspberry cream filling instead? And thus, the Chocolate Chip Biscuits with Raspberry Cream were born – a delicious evolution inspired by a simple improvisation.
The process of bringing these chocolate chip biscuits to life was surprisingly straightforward and enjoyable. The dough came together beautifully, proving to be quite forgiving. However, as is often the case with recipe testing, I did encounter a couple of minor points that warranted adjustment. The original recipe’s filling yielded a much larger quantity than needed; I found that using only half of the suggested amount was perfect for a batch of biscuits, and this modification is reflected in the recipe I’m sharing below. Additionally, while the cookbook instructed to roll the dough into a 1/2-inch thick rectangle, it didn’t specify the dimensions. Through a bit of trial and error, I determined that a 12×8-inch rectangle was ideal for achieving perfectly sized, evenly baked biscuits. I’ve included these precise dimensions in the instructions to ensure your baking success. Finally, I opted for mini chocolate chips, reducing the quantity slightly to ensure a harmonious balance of flavors and textures, and I fine-tuned the chocolate glaze amount to achieve the ideal consistency and coverage without excess. These small tweaks truly perfected the recipe, making it reliable and utterly delicious.
The Irresistible Result: A Versatile Treat for Any Time
The moment these Chocolate Chip Biscuits with Raspberry Cream emerged from the oven, their warm, sweet aroma filled the kitchen, promising something truly special. And the taste? Absolutely heavenly! My family, usually my toughest critics, devoured them with enthusiasm. In fact, I found myself constantly “sampling” them – a little nibble here, a little bite there – until I realized I needed to send a plateful home with my daughter to her friend’s house, just to ensure there were some left! They were that good, a testament to the magic that happens when simple ingredients are combined with a touch of care.
What I love most about these sweet biscuits is their incredible versatility. They shine brightly as a centerpiece for a special breakfast or a leisurely weekend brunch. Imagine them alongside a hot cup of coffee, their tender crumb melting in your mouth, the sweet raspberry and chocolate flavors awakening your senses. But their charm doesn’t stop there. They are equally fantastic as an afternoon treat, perhaps with a cup of tea, offering a comforting pause in your day. And for a lighter, yet utterly satisfying dessert, these biscuits are simply perfect. The combination of fluffy biscuit, rich chocolate, and tangy raspberry jam makes for a sophisticated yet comforting end to any meal.
Beyond their delightful flavor profile, these biscuits offer fantastic adaptability. Don’t have raspberry jam on hand? No problem! Feel free to experiment with whatever jam or fruit preserves you have in your pantry. Strawberry, apricot, blueberry – each would lend its unique character to the cream filling, allowing you to customize this recipe to your personal taste or what’s in season. This flexibility makes them a truly go-to recipe for any occasion. They’re a blank canvas for your culinary creativity.
Having experienced the pure joy of these Chocolate Chip Biscuits with Raspberry Cream, I’m more inspired than ever to explore the myriad possibilities within Jackie Garvin’s cookbook. My baking adventure with biscuits has just begun, and I can’t wait to try more delicious variations!
More Irresistible Biscuit Recipes to Try
If these biscuits have sparked your interest in the wonderful world of homemade biscuits, here are a few more recipes to tantalize your taste buds:
- Cinnamon Biscuits: Warm, spicy, and perfect for a cozy morning.
- Classic Buttermilk Biscuits: The foundation of Southern baking, light and fluffy.
- Raspberry Lemon Breakfast Biscuits: A bright and zesty twist for a refreshing start to your day.
LOOKING FOR MORE DELICIOUS, FAMILY-FRIENDLY RECIPES?
Subscribe to our free recipe newsletter to get new, inspiring recipes delivered straight to your inbox every week! Join our vibrant community and find more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Chocolate Chip Biscuits with Raspberry Cream
Author: Deborah Harroun
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 16 servings
Course: Breakfast, Dessert
Cuisine: American, Southern
Pin Recipe
Great for a sweet breakfast or treat, these Chocolate Chip Biscuits with Raspberry Cream are light and tender biscuits, studded with chocolate chips and filled with a raspberry cream. The chocolate drizzle takes them over the top!
Ingredients
Filling:
- 4 oz cream cheese, softened
- 1/4 cup raspberry jam (or strawberry, or your favorite fruit jam)
Biscuits:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, cut into small cubes and well chilled
- 3/4 cup mini chocolate chips (or regular size, if preferred)
- 1 cup buttermilk
Glaze:
- 1/2 cup milk chocolate chips
- 1 tablespoon heavy cream
- 1/2 tablespoon milk
Instructions
- Preheat your oven to 450ºF (230ºC). Prepare a large baking sheet by spraying it with nonstick cooking spray or lining it with a Silpat mat.
- In a small bowl, beat the softened cream cheese until it’s perfectly smooth. Add the raspberry jam and continue to beat until both ingredients are thoroughly combined and no streaks remain. Set this flavorful filling aside.
- In a separate, larger bowl, whisk together the all-purpose flour, baking powder, and salt. Add the chilled, cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized butter pieces remaining. This is key for flaky biscuits!
- Gently stir in the mini chocolate chips until evenly distributed throughout the flour mixture. Pour in the buttermilk and mix just until all the dry ingredients are moistened and a soft dough forms. Be careful not to overmix, as this can lead to tough biscuits.
- Turn the biscuit dough out onto a lightly floured surface. Sprinkle a little flour on top of the dough. Knead it very gently, just a few times, until it’s no longer overly sticky. Pat the dough out evenly into a rectangle measuring approximately 12×8 inches and about 1/2-inch thick.
- Carefully spread the prepared raspberry cream cheese filling evenly over the entire surface of the dough rectangle.
- Starting with the long edge furthest away from you, tightly roll the dough up, jelly-roll style. Continue rolling until you reach the end, ensuring the seam side is down. If needed, use a bench scraper to help keep the roll tight and even. Gently pat or roll the log with your hands to ensure uniform thickness.
- Using a sharp knife, cut the dough log into 16 equal-sized pieces. Place these biscuit pieces onto your prepared baking sheet, cut sides facing up. Ensure there’s a little space between each biscuit for even baking.
- Bake in the preheated oven for about 15 minutes, or until the biscuits are lightly golden brown on top and cooked through. Remove from the oven and transfer to a wire rack to cool completely before glazing.
- To prepare the chocolate glaze, combine the milk chocolate chips, heavy cream, and milk in a small microwave-safe bowl. Microwave on half power in 30-second intervals, stirring well after each interval, until the chocolate chips are mostly melted and soft. Continue stirring until the mixture is completely smooth and glossy. Alternatively, you can melt the chocolate using a double boiler for a gentler melting process.
- Once the biscuits have cooled, generously drizzle the chocolate glaze over each one. Allow the glaze to set slightly before serving.
Recipe Notes:
This recipe was adapted from Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen by Jackie Garvin, with adjustments made to the filling quantity and jam flavor, as well as modifications to the glaze and dough dimensions for optimal results.
Keywords: biscuits, chocolate chip biscuits, raspberry cream, sweet breakfast, dessert biscuits, homemade biscuits, southern recipes, easy biscuit recipe, chocolate raspberry