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!
For more chocolate chip breakfast favorites, try these Chocolate Chip Pancakes or these Sour Cream Muffins with Chocolate Chips.
I have always been smitten with all things southern. Back when I used to have time to read 🙂 I would love to read books that were set in the south – especially back in the 40s and 50s. There is just something charming about the southern lifestyle to me. And southern cooking? Don’t even get me started!!
I think that’s one reason I was excited to bake from today’s cookbook review: Biscuits – Sweet and Savory Southern Recipes for the All-American Kitchen by Jackie Garvin. A whole book devoted to biscuits? Count me in!!
While a great biscuit recipe is definitely a given, the book does not stop there. You get everything from the Classic Buttermilk Biscuit to Mashed Potato Biscuits and Strawberries and Cream Biscuits, but then you get more recipes using biscuits that are a little more untraditional, like Barbecue Country-Style Rib Fried Hand Pies or Homemade Tomato Soup with Cheddar Cheese Thyme Biscuit Croutons. I love that the recipes in this book go beyond the typical biscuit.
I felt like baking the other day, so I pulled out this cookbook, hoping to have all of the ingredients on hand for one of the recipes. I came across the recipe for Chocolate Chip Biscuits with Strawberry Cream Cheese Filling, and I figured I could do a few adaptations to make it work for me. I didn’t have any strawberry jam, but I did have raspberry. So the strawberry filling became raspberry!
These chocolate chip biscuits came together pretty easily. The only complaints that I had with the recipe were that the filling on the original recipe made way to much (I only used half, the recipe below reflects this change) and while the recipe says to roll the dough into a rectangle 1/2″ thick, it doesn’t say how big that rectangle should be. So I measured mine and included the dimensions below. I did use mini chocolate chips in the biscuits (and decreased the amount), and I had to change the glaze a bit because the original amount didn’t quite work for me and made way too much.
But the end result? We loved these. In fact, I had to send a plate full of them with my daughter to a friend’s house because I kept going back for little nibbles. I could totally see these biscuits as part of a breakfast spread, or even as a dessert. I think they are very versatile as well – I’m sure you could use whatever jam you have on hand.
Now I can’t wait to try more biscuits!
More Biscuit Recipes
Cinnamon Biscuits
Buttermilk Biscuits
Raspberry Lemon Breakfast Biscuits
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Chocolate Chip Biscuits with Raspberry Cream
Ingredients
Filling:
- 4 oz cream cheese
- 1/4 cup raspberry jam
Biscuits
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter cut into cubes and chilled
- 3/4 cup mini chocolate chips
- 1 cup buttermilk
Glaze
- 1/2 cup milk chocolate chips
- 1 tablespoon heavy cream
- 1/2 tablespoon milk
Instructions
- Preheat the oven to 450ºF. Spray a large baking sheet with nonstick cooking spray or use a silpat liner.
- In a small bowl, beat the cream cheese until smooth. Add the raspberry jam and continue to beat until completely combined. Set aside.
- In another bowl, combine the flour, baking powder and salt. Add the butter and cut in until it resembles coarse crumbs. Stir in the mini chocolate chips. Add the buttermilk and stir just until all of the ingredients are combined.
- Turn the dough out onto a floured surface. Sprinkle the top with flour, and work it just until it is no longer sticky. Pat the dough out into a 12×8” rectangle, about 1/2” thick.
- Spread the filling over the dough. Starting with the long edge furthest away from you, start to roll the dough jelly roll style, ending with the seam side down. Use a bench scraper if necessary to help roll the dough. Even out the thickness of the roll with your hands.
- Cut the dough into 16 equal-sized pieces. Place on the prepared baking sheet, cut sides up.
- Bake in the preheated oven until lightly brown, about 15 minutes. Remove and allow the biscuits to cool.
- To make the glaze, combine the chocolate chips, cream and milk in a small microwave safe bowl and microwave on half power in 30-second increments, stirring frequently, until the chocolate chips are soft. Stir until smooth. Alternately, use a double boiler to melt the chocolate.
- Drizzle the biscuits with the chocolate glaze.
Joanne Bruno says
An entire cookbook devoted to biscuits…THIS IS MY DREAM. I love that this is a mix of a breakfast treat AND dessert…the best of both worlds.
cupcakes says
These biscuits with Raspberry cream and chocolate, I love them and I can eat them all
Chels R. says
Those biscuits look heavenly.