To make the filling, combine the raspberries, sugar, and vanilla extract. Refrigerate the mixture for 1-2 hours or overnight until the mixture releases juices.
Prepare the biscuits by mixing the bread flour through the sugar. Add in the cubes of butter. Use a dough cutter to cut the butter into pea-sized pieces.
Add vanilla extract to the heavy cream and add it to the bowl; mix the biscuit dough with your hands until just combined. Use a dough scraper to clean your hands.
Turn the dough out onto a floured surface. Use your hands to pat the biscuit dough into a long enough rectangle to fold onto itself. Fold ⅓ of the dough into the center and repeat with the other end—wrap dough in plastic wrap and chill for at least 30 minutes.
After 30 minutes, remove the biscuit dough from the fridge. Roll the dough out again and fold it into thirds again. Then roll it out into a thick rectangle (about 5” x 8”) and cut six squares using a sharp knife.
Preheat an oven to 350 F. Place biscuits onto a parchment-lined baking sheet. Brush tops of biscuits with a thin layer of heavy cream and bake for 20-22 minutes or until the tops are golden.
To make the whipped cream, combine the whipped cream ingredients in a bowl. Whip until stiff peaks form, about one minute.
Allow the biscuits to cool for 5 minutes. Cut the biscuits in half and fill with raspberry filling and a good dollop of whipped cream.
Tips
The raspberry filling can be used as soon as the biscuits are baked (assuming you make the filling first). However, the longer they sit, the more juice will release. Allow them to sit for at least 1-2 hours up to overnight.
After brushing the tops of the biscuits with cream, you can sprinkle on additional sugar for extra crunch and sparkle.
