Raspberry and Cream Cheese Stuffed Biscuits
This breakfast biscuit is simple enough to assemble Christmas morning, but also can be prepped in advance. To do so, assemble as directed, then cover tightly with plastic wrap and freeze. When ready to serve, bake at 400 degrees for 25 to 30 minutes, or until golden brown and cooked through.
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons granulated sugar
1 cup buttermilk
1/3 cup heavy cream
3/4 cup (11/2 sticks) cold unsalted butter, cut into small cubes
1 cup (8 ounces) raspberry jam
4 ounces cream cheese, room temperature
2 tablespoons turbinado sugar
If cooking immediately, heat the oven to 400 degrees.
Coat a 9-by-13-inch baking pan with cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and sugar. In another bowl, whisk together the buttermilk, cream and eggs.
Stir the butter cubes into the flour, flattening them and breaking them up slightly. Gently stir the buttermilk mixture into the flour and butter. It should make a shaggy dough with clumps of butter clearly visible. Dollop half of the mixture into the prepared pan, patting it with slightly dampened hands to cover the bottom of the pan.
Spread the jam over the surface, coming to just a 1/2 inch from the edge. Dot small dollops of cream cheese over the jam. Dollop the remaining biscuit dough over the top, then sprinkle with turbinado sugar. Place the pan in the freezer for 10 minutes. (If not cooking immediately, cover tightly with plastic wrap and freeze.)
If cooking immediately, bake for 15 to 20 minutes, or until golden brown and cooked through. Serve warm. Makes 16 biscuits.
Per biscuit: 260 calories (46 percent from fat), 14 g fat (9 g saturated, 0 trans fats), 60 mg cholesterol, 29 g carbohydrate, 2 g fiber, 9 g sugar, 5 g protein, 350 mg sodium.