Ingredients

The following ingredients have 18 Servings
  • 2 tablespoons sugar
  • 1 tablespoon lemon zest
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup butter
  • 1 cup buttermilk
  • 1 cup fresh raspberries
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest

Instruction

  • Preheat the oven to 450ºF. Line 2 baking sheets with parchment paper or silpat mats.
  • In a large bowl, combine the sugar and the lemon zest. Using your fingers, rub the zest into the sugar until it is moist and fragrant. Add the flour, baking powder, cream of tartar, salt and baking soda into the sugar and whisk until combined.
  • Cut the butter into small pieces and add to the mixture. Using a pastry blender or a fork, work the butter into the flour mixture until it resembles coarse crumbs. 
  • Make a well in the center of the mixture. Pour the buttermilk into the center. Using a fork, stir the milk into the mixture just until moistened. Add the raspberries and stir in gently, lightly crushing the raspberries to distribute evenly.
  • Using a 2 tablespoon scoop, drop the dough onto the baking sheets, at least 1 inch apart, making about 18 biscuits.
  • Bake in the preheated oven until lightly browned, about 10 minutes. Do not overbake.
  • While the biscuits are baking, make the glaze. In a small bowl, combine the powdered sugar, lemon juice and lemon zest with a whisk until completely mixed and smooth.
  • When the biscuits are done baking, let them sit for about 10 minutes before drizzling some of the glaze over each of the biscuits.
  • Cool the biscuits and then serve.