I had every intention of posting my biscuits and gravy recipe for you all today… But this crazy weather has left me with no good lighting for pictures, and I was forced to share this amazing recipe instead!
A few years back my husband took me to Maddox Ranch House for my birthday. I was craving a really amazing steak and he knew exactly where to get one. While the steak met my expectations… it was the raspberry butter that really stole the show! Who would have thought that combining three simple ingredients could leave you with something so tasty?!? I knew that I was going to have to recreate the amazing spread, but pushed it to the back of my mind….
Until last week that is. I had leftover biscuits and needed something to help us polish them off. I checked the fridge and saw the giant bowl of fresh picked raspberries calling my name. I quickly jumped online and searched for a way to mix the two!
This butter is so so so delicious. Spread it onto a warm roll or slice of toast and you have one amazing treat!
The raspberries added to the whipped butter make for a new and exciting spread. We love to use it on toast, biscuits, pancakes, waffles… It is very interchangeable too! Not a fan of raspberries? Swap them with blueberries or blackberries!
The only change I think I would make next time is to squeeze the berries through cheese cloth to extract the seeds. They didn’t bother me in the slightest, but I noticed Dax had to pick quite a few from his teeth. What would you try this yummy butter on?
- 1/2 c. butter softened
- 1/3 c. fresh raspberries
- 2 T. confectioners' sugar
Combine the butter, raspberries, and powdered sugar in the bowl of an electric mixer. Whisk, scraping the sides of the bowl once or twice, until fully combined.