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Ingredients Jump to Instructions ↓

  1. 3 cups fresh raspberries

  2. 3 tablespoons sugar BISCUITS:

  3. 2 cups all-purpose flour

  4. 1/4 cup plus 1 tablespoon sugar, divided

  5. 3 teaspoons baking powder

  6. 1 teaspoon grated lemon peel

  7. 1 teaspoon grated orange peel

  8. 1/2 teaspoon salt

  9. 1 cup heavy whipping cream

  10. 1/2 cup plus 1 tablespoon butter, melted, divided

  11. 1/4 cup finely chopped pecans Whipped cream, optional

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine raspberries and sugar; cover and refrigerate until serving. In a large bowl, combine the flour, 1/4 cup sugar, baking powder, lemon peel, orange peel and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients until a thick batter forms. Gently stir in pecans. Drop by 1/3 cupfuls onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake at 375° for 18-20 minutes or until golden brown. Remove to wire racks to cool. Cut biscuits in half horizontally. Spoon berries onto bottom halves. Top with whipped cream if desired; replace biscuit tops. Serve immediately. Yield: 8 servings.

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