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Raspberry Breakfast Braid

 Raspberry Breakfast Braid
We like using blackberries, marionberries, a mixture of raspberries and blackberries or all three in this quick and easy pastry. —Tressa Nicholls, Sandy, Oregon
12 ServingsPrep: 20 min. Bake: 15 min.


  • 2 cups biscuit/baking mix
  • 1 package (3 ounces) cream cheese, cubed
  • 1/4 cup cold butter, cubed
  • 1/3 cup 2% milk
  • 1-1/4 cups fresh raspberries
  • 3 tablespoons sugar
  • 1/4 cup vanilla frosting


  • Preheat oven to 425°. Place biscuit mix in a large bowl. Cut in
  • cream cheese and butter until mixture resembles coarse crumbs. Stir
  • in milk just until moistened. Turn onto a lightly floured surface;
  • knead gently 8-10 times.
  • On a greased baking sheet, roll dough into an 18x12-in. rectangle.
  • Spoon raspberries down center third of dough; sprinkle with sugar.
  • On each long side, cut 1-in.-wide strips about 2-1/2 in. into center.
  • Starting at one end, fold alternating strips at an angle across
  • raspberries; seal ends.
  • Bake 15-20 minutes or until golden brown. Remove to a wire rack to
  • cool slightly. In a microwave-safe dish, microwave frosting on high
  • 5-10 seconds or until of desired consistency; drizzle over pastry.
  • Yield: 12 servings.