To fancy up these simple biscuits, I like to make special butters to smear on them; honey, cinnamon, citrus, all different kinds. One of my new favorites is fruit butter. Think of this butter as a less sweet frosting and one incredibly gorgeous color to add to your brunch table.

I order vanilla beans in bulk and use them in everything. If you don’t have one, you can add 1 teaspoon of vanilla extract.

Biscuits & Raspberry Vanilla Butter

By Bree


For the raspberry vanilla butter:

1/2 cup unsalted butter, room temperature
1 vanilla bean, split and seeded
1/3 cup fresh (or frozen) raspberries
Zest of one lemon
3 tablespoons powdered sugar
1/2 teaspoon salt

For the biscuits:

2 cups self-rising flour
1/4 cup cold butter, cut into small pieces
2/3 to 3/4 cup cold buttermilk
3 tablespoons butter, melted (optional)


For the raspberry vanilla butter:

In small bowl, mix together butter, vanilla bean, raspberry, lemon zest and powdered sugar. Transfer to serving bowl or roll into log and cover with plastic wrap and keep in fridge.

For the biscuits:

Preheat oven to 425°F. Add flour and butter to food processor. Pulse until crumbs are size of peas. Slowly stream buttermilk in feed tube of food processor. Stop pouring when dough comes together and begins to pull away from sides of bowl.

Turn dough out onto lightly floured surface. Roll out into about 1/2 to 3/4 inch thickness. Cut with round cutter, or with knife. Place biscuits on baking sheet and bake for 10 to 14 minutes. If desired, brush with melted butter.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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