Biscuits with Raspberry Butter

Three words: raspberry jam butter.

I’ve had a hankering for biscuits, but let’s be honest, gluten free biscuits are just not the same. I skipped over JoAnna Gaines biscuit episode because it would be too much of a tease.

Enter my friend Kelly who randomly handed me a bag of gluten free biscuit mix and told me about the butters JoAnna made on the episode I was avoiding.

Thank you JoAnna Gaines for the butter recipe which you can find here. I used Raspberry jam instead of Strawberry preserves. As well as Bob’s Red Mill for making gluten free biscuits a thing of beauty

I’ll be freezing the rest to use later for biscuits and gravy. Once the biscuits are baked and cooled, you can wrap them air tight and freeze them for use later. Taste of Home recommends the following for reheating frozen biscuits: To reheat previously-baked biscuits, transfer the frozen biscuits to a parchment-lined baking sheet and bake in a 350° oven for 15-20 minutes. To prevent the biscuits from over-browning, lay a sheet of foil over the frozen biscuits. The biscuits are ready when they’re soft and warm through the center