Raspberry Nutella Biscuits
Raspberry Nutella Biscuits – I took my Mama’s buttermilk biscuit dough and stuffed it with Nutella and raspberries, then baked it off. The result is nothing short of amazing!Â
If y’all have been reading my blog for a while, then you know how much I love my Mama’s biscuits (seriously, the best EVER). You probably also know that I love taking different ingredients and stuffing them inside of those very same biscuits to make all sorts of creations. Now those of you who are new… Hi. I’m Crystal and if you put me on a deserted island and told me I could only have one food for the rest of my life – I’d be noshing on Mama’s biscuits until the end of time. They are that good.
Now, back to stuffing Mama’s biscuits with random ingredients…. which is why we are here on this post anyway. 😉
I’ve done them SOOO many ways (I can take almost any kind of leftover and stuff it inside of biscuit dough and bake it and inhale it. Biscuit hot pockets if you will) and nowhere near all of those ways are on the blog (yet), but there have been a few that have made it here thus far.
- Pot Roast Stuffed Biscuits
- Cheesy Sausage Jalapeno Biscuits
- Sausage Gravy Stuffed Biscuits
- Country Ham Stuffed Biscuits
- Cheesy BBQ Stuffed Biscuits
- Better than Red Lobster Biscuits
- Blackberry & Cream Biscuits
And, I’m here to add another one to that list today. May I present…
Nutella Raspberry Stuffed BiscuitsÂ
Yes, this time I took my mother’s buttermilk biscuits and I spread the dough with a thick layer of Nutella. And if that wasn’t good enough, I sprinkled in a good bit of fresh raspberries! If you don’t have fresh raspberries, frozen (that have been thawed) work and so does raspberry jam/preserves.
After the biscuits have been adequately topped with the Nutella and raspberries, I roll them up into a long roll like you would do with homemade cinnamon rolls – and sliced them into about 1.5″ to 2″ rounds (again, just like you would cinnamon rolls!)
I place the Nutella raspberry biscuit rolls into a baking dish or cast iron skillet, brush with a little melted butter, and then bake them up until lightly browned on the top. The results are nothing short of spectacular. Don’t blame me if you eat the entire batch in one sitting. Some things are just worth it 😉
Don’t like raspberries? Use another berry – or berry jam/preserves!Â
The best thing about stuffing Mama’s biscuits with so many different ingredients is it’s FUN and you can make up so many flavor combinations. If you don’t like raspberries, then use blackberries, blueberries, or strawberries – or even a variety of berries. It doesn’t have to be fresh, so use up the different frozen berries that you have in your freezer (just make sure to thaw them first). You can even replace the berries with you favorite berry jam or preserves. Don’t want any fruit flavor at all? Just slather that biscuit dough with globs of Nutella and bake it off. I won’t judge 😉
Ready to make them? Grab the printable/screenshot-able recipe! It’s right under this video of me in my kitchen making them.
Raspberry Nutella Biscuits
Ingredients
For Mama's biscuit dough:
- 2 cups self rising flour Mama swears by White Lily flour
- 1/3 cup vegetable shortening like Crisco
- 3/4 - 1 cup full fat buttermilk
- 2-3 tbsp melted butter
For the filling:
- enough Nutella to fill your biscuit dough
- 1 pint of fresh raspberries (or more!) you can also use thawed frozen berries or jam to taste
- powdered sugar (optional) for garnish
Instructions
- Preheat your oven to 400 degrees.
- Using your fingers, work the shortening in with the flour in a large bowl until the flour appears crumbly, about the size of little peas. Stir in the buttermilk with a wooden spoon. Start with 3/4 cup & add a little more if need be.
- Lightly dust your countertop with a little flour. Pat your biscuit dough into a large rectangle.
- Spread the nutella over the biscuit dough, leaving about 1/2" to 1" uncoated perimeter around the edges. Sprinkle with the raspberries.
- Starting with the long end, roll up into a long roll - like you would do with homemade cinnamon rolls. Slice into 1.5 to 2 inch rounds and place in a baking pan. Brush with a couple tablespoons of melted butter.
- Bake at 400 degrees for about 15-18 minutes, or until the tops are lightly browned. Sprinkle with powdered sugar if you like.
