A basic biscuit recipe loaded with fresh berries! Mixed Berry Biscuits are simple and fluffy and call for a surprise ingredient in place of buttermilk. We love these with coffee!
So these are not really BISCUITS. I mean… they kind of are, I guess, but actually they are somewhere in between biscuits and scones with a sort of surprising ingredient that was really fun to add. If you are looking for a big fat fluffy biscuit, you’ll probably want to check these Greek Yogurt Cheddar Biscuits. But if you want a fun little bite to share with friends over coffee or a sweet something to put on the table with tea, Mixed Berry Biscuits are IT.
There are some ingredients that live in all the cabinets in all the kitchens that are seriously under-used. Like evaporated milk, for example.
I never know what to do with the stuff — except add it to pumpkin pie. In my world pumpkin pie is the only reason I ever buy evaporated milk.
But now I have a NEW purpose for all the cans I stuffed in the back of my cabinet last year.
Mixed Berry Biscuits.
These are easy and bite size and are so perfect for brunch! or afternoon tea. Side note: do people do afternoon tea? That feels like a fun thing to do. Mixed Berry Biscuits and Raspberry Orange Tea Bites would be on my table. But someone would have to tell me what tea to buy because I survive solely on coffee.
Anyway. Tea or no tea, these soft sweet little bites are loaded with fresh berries and the sweetness of evaporated milk and I can knock off 5 in no time.
Look! So fruity and fluffy!
They would also be amazing for Easter guests.
Mixed Berry Biscuits are simple and fluffy biscuits made with fresh berries and evaporated milk.
- 1 2/3 cups All-Purpose Flour, Plus more for flouring the work surface
- 2 tablespoons Granulated Sugar
- 1 1/2 tablespoons Baking Powder
- 1/2 teaspoon Salt
- 1/3 cup Butter, Very cold
- 1/2 cup Evaporated Milk, Plus more for brushing the tops of the biscuits
- 3/4 cup Fresh Mixed Berries, Like blueberries and sliced strawberries
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or grease well (the cooked berries tend to stick to the baking surface).
- In a large bowl whisk together the flour, sugar, baking powder, and salt.
- Use a box grater to cut the butter into the flour and then work the butter and flour together with your fingers until you have uniform coarse crumbs, none larger than a pea.
- Using a rubber spatula, gently stir in the evaporated milk until the dough is evenly damp. Fold in the berries and then turn the dough out onto a lightly floured surface.
- Working with floured hands to prevent sticking, pat the dough out to about ½ - ¾” thick. Use a small biscuit cutter (about 2”) OR a floured juice glass to cut out the biscuits.
- Place them about an inch apart on the prepared baking sheet.
- Brush the tops with a little evaporated milk and then bake for 15 minutes. The tops will be golden brown.
- These are best served warm but I still love them cold the next day.
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Biscuit Cutter Set (5 Pieces/Set), HULISEN Round Cookies Cutter with Handle, Professional Baking Dough Tools (Round)
Silicone Spatula 7-piece Set, Umite Chef Mini Rubber Spatula Set-Versatile Tools Created for Baking and Mixing-One Piece Design, Non-Stick & Heat Resistant-Stainless Steel Core (Multicolor)
OXO Good Grips Box Grater
Amount Per Serving: Calories: 93Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 211mgCarbohydrates: 12gFiber: 1gSugar: 3gProtein: 2g