Treat your special someone to these pillowy soft, fruity bites of chocolate biscuit goodness.

To tell you the truth there is not much of a backstory to the inspiration behind the recipe for these biscuits. I just wanted to make a nice, slightly sweet, breakfast item I thought my daughters would like. As I was trying to think of what to make, the words “Raspberry White Chocolate Biscuit Bites” just rolled off my tongue. And there you have it. Inspiration comes from the love of my daughters and wanting to make something they would like.

And like them they did. As they walked through the kitchen asking what I was making, just the mere mention of raspberry and white chocolate produced scores of oohs and ahhs. So let’s not wait any longer and get right to the recipe.

Making the Biscuit Bites

Lay out all your biscuit ingredients first as this will go quick.

Now, mix together all your dry ingredients. I use a whisk instead of sifting to create air and incorporate the ingredients at the same time. Sort of a time saver.

Time for the butter. With these biscuits, I decided to shred the butter into the flour with an old knuckle buster. This cut the fat and flour cutting time down to almost nothing and was such a sinch. For optimal performance, make sure the butter is frozen. I wish I knew about this technique a looooong time ago.

Now that the butter is “cut” into the flour, add the raspberries and white chocolate. I used this opportunity to break up the raspberries quite a bit. This made them come out just a bit more pink than what I add originally wanted. If you want a more white biscuit, don’t do what I did.

After the raspberries and mixed in, start pouring in the milk. I didn’t add all the milk the recipe calls for, but your flour and your kitchen will determine that, not my recipe.

After you bring the dough together I simply used a mini scoop to scoop the biscuits onto a baking mat lined tray.

I placed the tray into a 380° oven and baked them for approximately 15 minutes or until the biscuits were fluffy, just golden brown and felt slightly firm.

Allow the biscuits to cool on the tray or cooking rack. Leaving them enough alone right here would have been good. But hey, why not add just a bit more? Melt some remaining white chocolate morsels in a hot water bath or the micro and drizzle over top.

I bet these would make someone’s mom very happy any day of the year, not just on Mom’s Day.

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Raspberry White Chocolate Biscuit Bites

Make Mother's Day or afternoon tea better with these fluffy soft, fruity pillows of biscuit goodness that won't last longer than it took you to cook them.

Servings: 24 Mini Biscuits

Author: Nate

Ingredients

• 2 cups AP flour
• 1/4 cup sugar
• 1 Tbsp Baking Soda
• 1 tsp salt
• 1 stick frozen butter
• 1 cup frozen raspberries
• 3/4 cup white chocolate plus
• 3/4 cup milk

Instructions

1. In mixing bowl, combine first 4 dry ingredients.

2. Shred frozen butter into flour mixture, and mix in so that pea size "dough" balls form.

3. Add in frozen raspberries and white chocolate.

4. Add just enough milk to bring dough together. Don't over mix.

5. Scoop mini biscuits onto tray, pop tray into 380° over and bake for approx. 15 minutes.

6. Remove biscuits from oven and allow to cool. Drizzle with melted chocolate if so desired.