• 1. Cut and cube butter then place in the freezer for 10 minutes. While the butter is chilling, Preheat oven to 350 degrees.

  2. In a medium bowl, mix the flour, sugar, baking powder and salt together. Using the pastry cutter, cut butter into the dry ingredients. Once butter is broken down into pea sized pieces add in the buttermilk, then mix until well combined.

  3. Pour the dough onto a floured surface and knead until dough comes together. Roll the dough into a rectangle. Fold both ends of the dough into the center then roll to smooth out the dough, repeat 2 more times.

  4. Cut dough into 9 equal squares. Brush dough with heavy cream then sprinkle with coarse sugar. Bake for 16-20 minutes or until just golden brown.
  

Macerated Raspberries

• 1. In a medium bowl, add rinsed and dried raspberries then toss with sugar. Set aside.
  

Whipped Cream

• 1. Whip heavy cream, powdered sugar and vanilla extract until soft peaks.

  Assemble the biscuits by cutting the biscuits in half then spoon raspberries over the bottom biscuits followed by a dollop of whipped cream.