This is a take on raspberry shortcake. Shortcake is basically a biscuit recipe that is usually sweeter and more firm than regular biscuits. But almost any leftover biscuits will work for this recipe, but stick the homemade ones. The biscuits from the tube at the grocery store have a texture and flavor that doesn’t really work for this. I like to let the biscuits sit out after breakfast, and allow them to get hard. It makes it better for the cream and raspberries to soak right in.
Even the raspberries are leftover from the “Green Tea Cheesecake with Fresh Raspberry Sauce.” I added some more fresh raspberries to the sauce and crushed them slightly. The sauce was sweet enough that I didn’t need to add more sugar. If you’re starting from scratch with raspberries, just crush some of the berries, add sugar to taste and your sauce is done.
Split your biscuit, and add some of the raspberries to the bottom section. Then top with the other half of the biscuit, and spoon more raspberries on top. Pour some nice, heavy cream over the little biscuit tower you just made. The stale biscuit soaks up the cream and raspberry sauce, turning a bland breakfast item into a super dessert.