Preheat your oven to 450 degrees F.
Using a fork, mix flour, baking powder and salt in a large bowl. Mash the 1/4 cup of butter into the mixture, again, using the fork. Add the milk and mix until soft dough forms that leaves the sides of the bowl. Scrape out of bowl and onto a lightly floured counter or cutting board, and knead 6 to 8 strokes to finish mixing the dough thoroughly.
Next, roll the dough out 1/2 an inch thick. Cut into 2 in. squares or triangles, and place on an un-greased cookie sheet no more than an inch apart. Bake 12 to 15 minutes, until golden brown.
Rinse and drain your fresh fruit (blueberries, raspberries, huckleberries, your choice). Put it in a bowl, sprinkle with white, granulated sugar and set aside.
With an electric mixer on medium speed, blend the butter and cream cheese for about three minutes until smooth. With a rubber spatula, scrape down the sides and bottom of the bowl. Mix in vanilla and gradually add the powdered sugar until desired sweetness is achieved.
Once the biscuits have cooled a bit, cut off the thin, crusty top. Spoon on the fresh fruit, then finish it off with a swirl of cream cheese topping. Yummm!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (171g)|
|Recipe Makes: 9|
|Calories from Fat: 321 (49%)|
|Amt Per Serving||% DV|
|Total Fat 35.7g||48 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 95.3mg||29 %|
|Sodium 383.2mg||13 %|
|Potassium 106.5mg||3 %|
|Total Carbohydrate 80g||24 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 78g|
|Protein 6.5g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 658
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