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Raspberry Nutella Biscuits

Ingredients

For Mama's biscuit dough:

  • 2 cups self rising flourĀ  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.