Raspberry Almond Biscuits
Published on April 09, 2025
Quick Summary
These Raspberry Almond Biscuits are the perfect blend of simplicity and elegance. Light, tender, and bursting with juicy raspberries, they're topped with a sweet almond glaze and crunchy sliced almonds. Whether you're looking for a quick breakfast, a stunning brunch treat, or a delightful dessert, these biscuits are sure to impress with minimal effort!
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I LOVE a good biscuit and my new favorite are these simple Raspberry Almond Biscuits. The raspberry almond combo is dreamy!
The biscuits are bursting with juicy raspberries and have a hint of almond extract. They are finished with a sweet almond glaze and sliced almonds for a little crunch.
They're similar to a scone in flavor (but not as sweet) and they have the light, flaky texture of a biscuit. And best of all, they're drop biscuits, meaning no rolling, no cutting, just scoop and bake!
Perfect for breakfast, brunch, or even dessert, these biscuits are as simple to make as they are beautiful to serve. Their gorgeous pink color and crunchy almond topping make them a crowd-pleaser, while their rich, buttery taste is sure to satisfy your sweet tooth.
Maria's Tips for Perfect Biscuits
- Use cold buttermilk & melted butter: Combine cold buttermilk with slightly cooled melted butter before mixing in the dry ingredients. The cold buttermilk helps create flaky layers, while the slightly cooled butter keeps the dough tender and light, ensuring a soft and fluffy texture when baked.
- Don't overmix the dough: Just stir until it comes together—overmixing can lead to dense biscuits.
- Use frozen raspberries: Frozen raspberries are ideal for drop biscuits because they hold their shape better during mixing and baking. Unlike fresh raspberries, they're less likely to break apart and turn mushy, which helps maintain those beautiful, juicy pockets of fruit in every bite. Gently fold them in!
- Don't skip the glaze: The almond glaze adds the perfect touch of sweetness and a glossy finish, enhancing both flavor and appearance. It beautifully complements the raspberries and sliced almonds, making the biscuits look as stunning as they taste!
Raspberry Almond Biscuits Recipe
Ingredients
For the biscuits:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup cold buttermilk
- 1/2 cup unsalted butter, melted and cooled slightly
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 cup frozen raspberries
For the almond glaze:
- 1 cup confectioner's sugar
- 2 tablespoons heavy cream or whole milk
- 1/4 teaspoon almond extract
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, combine cold buttermilk and the slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy. Stir in the vanilla and almond extracts.
- Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl.
- Gently fold in the raspberries.
- Scoop biscuit batter (approximately ¼ cup per biscuit) and drop on prepared baking sheet, spacing biscuits at least 2 inches apart.
- Place the baking sheet in the oven, on the middle rack, and bake until the biscuit tops are golden brown, about 10 to 14 minutes.
- Remove from the oven and let biscuits cool for 5 minutes on the baking sheet. Transfer biscuits to wire rack and let cool completely.
- While the biscuits are cooling, make the almond glaze. In a medium bowl, whisk together the confectioner's sugar, heavy cream or milk, and almond extract. Whisk until smooth.
- Drizzle the glaze over the cooled biscuits and sprinkle with sliced almonds. Serve.
Notes
Nutrition
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