Sky High Biscuits with Raspberry Butter

Source: The Pampered Chef

Raspberry Butter:
1/2 cup butter or margarine, softened
1/4 cup fresh or thawed frozen raspberries

Biscuits:
2 cups all-purpose flour
1 cup whole wheat flour
2 tablespoons granulated sugar
4 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup butter or margarine
1 cup milk
1 egg, beaten

For the raspberry butter, combine the butter and raspberries in a blender or food processor. Process until smooth. Chill, covered, for several hours before serving.

Heat the oven to 450 degrees F.

For the biscuits, mix the all-purpose flour, whole wheat flour, sugar, baking powder, cream of tartar and salt in a medium bowl. Cut in the butter until crumbly. Add the milk and egg, stirring just until moistened. Knead the dough lightly on a lightly floured surface. Pat 1 inch thick. Cut with a 2-inch biscuit cutter. Arrange the biscuits in a greased 9x9-inch baking pan. Bake for 12 to 15 minutes or until brown. Serve warm with the butter. Yield: 15 servings

Per Serving: Calories 247; Fat 17 g; Sodium 393 mg; Dietary Fiber 2 g

Cook's note: Bake the biscuits on a greased baking sheet for crusty biscuits.