Raspberry Butter Swim Biscuit with Lemon Raspberry Glaze

Name: Raspberry Butter Swim Biscuit with Lemon Raspberry Glaze
Yield: 9 squares
Ingredients: 1/2 cup salted butter; 2 1/2 cup all-purpose flour; 4 tsp baking powder; 1 tsp kosher salt; 1/2 cup granulated sugar; 2 tbsp lemon zest; 2 cup buttermilk room temperature; 2 tsp vanilla extract; 2 tbsp melted butter; 1 - 1 1/2 cup raspberry; 2 tbsp all-purpose flour; 1 cup powdered sugar; 1-2 tbsp strained raspberry juice; 1 tbsp lemon juice; 1 tbsp heavy cream; 1 pinch salt

Serves 9

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Raspberry Butter Swim Biscuit with Lemon Raspberry Glaze

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Serves 9

Directions

1Preheat oven to 450°F. Add the butter to a 9x9 baking dish and place in the oven until melted and starting to bubble.
2Toss the raspberries with 2 tablespoons of flour and set aside.
3In a large bowl, rub together the sugar and lemon zest until fragrant and slightly damp.
4Whisk in the flour, baking powder, and salt.
5Add the buttermilk, vanilla extract, and melted butter. Stir until just combined; do not over-mix.
6Gently fold in the raspberries, trying to keep most of them intact.
7Spread the batter evenly into the buttered baking dish. Score into 9 squares.
8Bake for 25-35 minutes, or until golden brown with crisp buttery edges.
9Mash 1 cup of raspberries with a little sugar and let sit for 10-15 minutes until juicy.
10Fine mesh strain the raspberries to extract the juice; you should have about 2 tablespoons of juice.
11In a bowl, whisk together the powdered sugar, raspberry juice, lemon juice, heavy cream, and a pinch of salt until smooth and slightly runny.
12Let the biscuits cool for about 10 minutes, then drizzle the glaze generously over the top while still slightly warm.

Ingredients

1/2 cup salted butter
2 1/2 cup all-purpose flour
4 tsp baking powder
1 tsp kosher salt
1/2 cup granulated sugar
2 tbsp lemon zest
2 cup buttermilk, room temperature
2 tsp vanilla extract
2 tbsp melted butter
1 - 1 1/2 cup raspberry
2 tbsp all-purpose flour
1 cup powdered sugar
1-2 tbsp strained raspberry juice
1 tbsp lemon juice
1 tbsp heavy cream
1 pinch salt

Equipment

9x9 baking dishlarge bowlwhiskfine mesh strainer

Raspberry Butter Swim Biscuit with Lemon Raspberry Glaze

Serves 9

tiktok.com

Raspberry Butter Swim Biscuit with Lemon Raspberry Glaze

tiktok.com

Serves 9

Directions

1Preheat oven to 450°F. Add the butter to a 9x9 baking dish and place in the oven until melted and starting to bubble.
2Toss the raspberries with 2 tablespoons of flour and set aside.
3In a large bowl, rub together the sugar and lemon zest until fragrant and slightly damp.
4Whisk in the flour, baking powder, and salt.
5Add the buttermilk, vanilla extract, and melted butter. Stir until just combined; do not over-mix.
6Gently fold in the raspberries, trying to keep most of them intact.
7Spread the batter evenly into the buttered baking dish. Score into 9 squares.
8Bake for 25-35 minutes, or until golden brown with crisp buttery edges.
9Mash 1 cup of raspberries with a little sugar and let sit for 10-15 minutes until juicy.
10Fine mesh strain the raspberries to extract the juice; you should have about 2 tablespoons of juice.
11In a bowl, whisk together the powdered sugar, raspberry juice, lemon juice, heavy cream, and a pinch of salt until smooth and slightly runny.
12Let the biscuits cool for about 10 minutes, then drizzle the glaze generously over the top while still slightly warm.