Instructions

• Preheat oven to 450.
• Before you start, grease your baking pan generously with butter; I used a 10” cast iron pan.
• Biscuits
• Mix in the 3 Tbsp of sugar and the baking powder with the 2 1/2 cups of White Lily self rising flour.
• Add the slices of cold butter.
• Cut the butter into the flour until it’s the size of peas.
• Add 3/4 cup of buttermilk and mix just until the dough comes together (no more dry flour mixture left in bowl).
• If it’s too dry add more buttermilk a little at a time until it comes together.
• Put dough onto a floured surface.
• Roll out until about 3/4” thick in about a 6x12 rectangle.
• Sprinkle the 2 Tbsp of sugar and cinnamon over the top.
• Spread out the frozen raspberries evenly on top.
• Fold one third of the dough over to the center.
• Then fold the other third over that.
• Press back out into a rectangle and fold again.
• Do that three times; this creates layers in the biscuits.
• Sprinkle more flour over the dough and surface if it gets to sticky to handle.
• Finally cut out the biscuits and place in the pan with edges touching.
• Bake 12 to 15 minutes; since oven temps are different keep an eye on them. They are done when they are light golden brown.
• Glaze
• While biscuits are baking make the glaze.
• Whisk together the powdered sugar, milk, vanilla extract, and raspberry extract.
• Drizzle over tops of hot biscuits.
• Note: The source says the recipe was made by substituting raspberries for blueberries.