I love this Easy Frosted Raspberry Filled Biscuit Loaf! Why? Because it’s so simple to make and so delicious.
This biscuit loaf is like a coffee cake and I toyed with naming it that however biscuit loaf seems to be more accurate. The biscuit loaf is perfect for breakfast or brunch with a cup of coffee or tea. This is a simple recipe that is a quick prep for when you have houseguests or for a treat for your own family. It also makes a great holiday or weekend morning treat.
This website contains affiliate links. If you interact with the links or purchase, I recieve a small advertising fee at no added cost to you. Please see my disclaimer for more details. Thank you!
This recipe is so easy that even older kids could make it with ease. The only kitchen tools used are a butter knife, spoons, and a handheld electric blender to mix the frosting thoroughly.
Ingredients for Easy Frosted Raspberry Filled Biscuit Loaf
The nine ingredients are common and easy to find. The ingredients needed include:
- 8 pack of refrigerated biscuits, big size
- raspberry pie filling
- mixture of cinnamon and sugar, amounts at your own discretion
- coconut oil
- milk, I use skim milk
- powdered sugar
I use refrigerated biscuits from the refrigerated section of the grocery store. My favorite brand to use for this is Pillsbury Grands ™ 8 Big Biscuits refrigerated dough. This dough is precut into circles.
The butter, milk, vanilla, and powdered sugar are used to make the frosting.
Other Reasons Why I LOVE This Recipe
- I like this recipe because since it is made of individual biscuits stacked, the loaf is already cut into individual portions with zero effort. Each person gets served a biscuit and that biscuit is coated with a yummy rasperry filling and scruptious frosting. It’s easy and perfect!
- I enjoy eating these biscuits the next day. They are just as good on the second day if stored in a sealed container. However, make sure they are fully cooled before you seal them up in the container to moisture from heat doesn’t get trapped in the container and make the biscuits soggy.
- My family enjoys this recipe too so it’s a win for me! I love having a delicious easy recipe my family enjoys.
- This recipe is versatile. Try it with different pie fillings, I plan too:) Or jelly may work also but I find jelly gets a bit more drippy than pie filling for this type of thing.
- I love using coconut oil because it’s good for brain health:) You might as well help your brain out anytime you can!!
I hope you enjoy this recipe! I’d love to hear about it if you do, drop me a comment:)
Related Breakfast Posts: Easy Homemade Comfort Food Butter Pancakes
And this Easy Biscuit recipe: Grandma Inspired Potatoes and Biscuits
Copyright @2017 Julie Hoag. All Rights Reserved.
Easy Frosted Raspberry Filled Biscuit Loaf
- 9 Tbsp raspberry pie filling
- 1 tsp coconut oil to grease loaf pan
- 1 biscuits, refrigerated I use Pillsbury Grands 8 Big Biscuits
- 1 Tbsp cinnamon & sugar
- 4 Tbsp butter, melted
- 1 Tbsp milk skim
- 1/4 tsp vanilla
- 1 cup powdered sugar
- Open the can of refrigerated biscuits and set them out flat on a cutting board. Spread an overfilled Tbsp. of raspberry pie filling across the top of each biscuit.
- Stack biscuits on top of each other and transfer the stack to a loaf pan that has been greased with 1 tsp. coconut oil. I stack half and transfer them, then stack the second half and transfer to the loaf pan. Slide the stack of biscuits to one side of the loaf pan so they can fill in the whole loaf pan evenly as they bake.
- Sprinkle the biscuits evenly with 1 Tbsp. of a cinnamon and sugar mixture.
- Bake at 350 degrees for 35-37 minutes. Bake longer if the biscuits in the center are doughy, you just want to be sure biscuits don't burn if baking longer. Biscuits should turn golden brown and fill in across the loaf pan.
- Prepare the frosting while biscuits are baking. Heat 4 Tbsp. of butter with 1 Tbsp. milk for 1 minute in the microwave. Add 1/4 tsp. vanilla and 1 c. powdered sugar. Stir to mix. Blend with a hand blender for about 45 seconds to a 1 minute until all the sugar is blended in and frosting is smooth.
- Remove biscuits and frost them while they are still hot so the frosting drizzles all down the sides and across the top. Remove the biscuits with a spatula by loosening before lifting out. Two spatulas side by side works great, or simply lift out one half then the second half and place them in a line on the serving plate.
- Serve and enjoy!
Consent to join Julie Hoag Writer