Name: Raspberry Almond Biscuits with Almond Glaze Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 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; 1 cup confectioner’s sugar; 2 tablespoons heavy cream or whole milk; 1/4 teaspoon almond extract; 1/4 cup sliced almonds (for topping)

Print Recipe· 4.2 from 2 reviews

There is something utterly delightful about waking up to warm, tender biscuits studded with juicy raspberries and kissed by a nutty almond glaze. The Raspberry Almond Biscuits with Almond Glaze Recipe offers a perfect balance of sweet, tart, and nutty flavors, wrapped in a light, fluffy texture that melts in your mouth. Whether you’re making them for a leisurely weekend brunch or a special occasion, these biscuits feel like a cozy hug you can taste. Get ready to indulge in a treat that’s as beautiful to look at as it is delicious to enjoy.

Ingredients You’ll Need

The image shows nine bowls with different ingredients placed on a white marbled surface. At the top left is a large white bowl filled with flour, next to it on the right is another white bowl containing bright red frozen berries. Below the flour bowl are three small wooden bowls holding salt, baking soda, and a white powder, likely cornstarch. To the right of these is a small white bowl filled with sugar. Beside the sugar, two small ceramic bowls hold a golden liquid, likely melted butter, and a dark brown liquid, probably vanilla extract. Between the sugar and the berries, there is a clear glass bowl filled with milk. The bowls are neatly arranged with even spacing. photo taken with an iphone --ar 4:5 --v 7

With just a handful of simple, wholesome ingredients, you can create these irresistible biscuits. Each one plays a crucial role in building the perfect texture, flavor, and appearance that make these biscuits truly shine.

2 cups all-purpose flour: The foundation for a tender yet sturdy biscuit structure.
3 tablespoons granulated sugar: Adds a touch of sweetness to complement the tart raspberries.
2 teaspoons baking powder: Helps the biscuits rise light and fluffy.
1/2 teaspoon baking soda: Works with the buttermilk to create a tender crumb.
3/4 teaspoon kosher salt: Enhances all the other flavors for a balanced taste.
1 cup cold buttermilk: Adds moisture and a subtle tang for depth.
1/2 cup unsalted butter (melted and cooled slightly): Provides richness and flakiness.
1/2 teaspoon pure vanilla extract: Brings warmth and sweetness to the dough.
1/2 teaspoon almond extract: The star that ties the almond flavor in the biscuits and glaze.
1 cup frozen raspberries: Bursts of fruity tartness that brighten every bite.
1 cup confectioner’s sugar: For the luscious almond glaze that’s perfectly sweet.
2 tablespoons heavy cream or whole milk: Helps achieve a smooth, drizzle-worthy glaze.
1/4 teaspoon almond extract: Intensifies the nutty aroma in the glaze.
1/4 cup sliced almonds: Adds a delightful crunch and nutty finish on top.

How to Make Raspberry Almond Biscuits with Almond Glaze Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to a piping hot 475 degrees Fahrenheit. Line a large baking sheet with a Silpat mat or parchment paper to prevent sticking and ensure even baking. This sets the stage for biscuits that bake beautifully with crispy edges and soft centers.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt. Mixing these thoroughly now guarantees an even rise and perfect crumb throughout your biscuits.

Step 3: Prepare Wet Ingredients

In a separate medium bowl, stir together the cold buttermilk and slightly cooled melted butter. The mixture might look a bit lumpy, but that’s just fine. Then, add in the vanilla and almond extracts — these give your biscuits a wonderful aromatic lift you’ll notice as they bake.

Step 4: Combine Wet and Dry Mixtures

Pour the wet buttermilk mixture into the dry ingredients and gently stir with a rubber spatula until just combined. The key here is to avoid overmixing; the batter should pull away from the sides of the bowl but still be a little lumpy. This will keep your biscuits tender and flaky.

Step 5: Fold in Raspberries

Carefully fold in the frozen raspberries. Folding gently helps to keep the berries intact so each biscuit has those lovely juicy pockets without turning the batter purple.

Step 6: Scoop the Batter

Using about a 1/4 cup measure, drop spoonfuls of biscuit dough onto your prepared baking sheet. Space them at least two inches apart to give them room to rise and brown beautifully in the oven.

Step 7: Bake to Golden Perfection

Place the baking sheet on the middle rack and bake for 10 to 14 minutes until the biscuits’ tops are a gorgeous golden brown. The aroma wafting through your kitchen at this point will be simply irresistible!

Step 8: Cool Slightly

Remove the baking sheet from the oven and let your biscuits rest for five minutes on the sheet. Then transfer them to a wire rack and allow to cool completely before adding the glaze. This pause ensures your glaze will set perfectly.

Step 9: Make the Almond Glaze

Whisk together the confectioner’s sugar, heavy cream or milk, and almond extract until smooth and drizzle-ready. This glaze is where the magic happens, creating a shiny, sweet, and nutty finish that ties the entire biscuit together.

Step 10: Final Touches

Drizzle the almond glaze over the cooled biscuits. Finish by sprinkling the sliced almonds on top for a little crunch and stunning presentation. Now your Raspberry Almond Biscuits with Almond Glaze Recipe is ready to share and savor!

How to Serve Raspberry Almond Biscuits with Almond Glaze Recipe

The image shows a white bowl filled with a thick, creamy dough mixed with bright red raspberries throughout. The dough has a pale, slightly lumpy texture with the red berries scattered evenly inside. A wooden spatula with a white top part decorated with small brown cookie faces rests inside the bowl, partially covered with the dough. The background surface is a white marbled texture. The scene looks bright and simple, focusing on the colorful mix inside the bowl photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a charming presentation, add a few fresh raspberries or a light dusting of powdered sugar alongside the sliced almonds. A sprig of fresh mint can also brighten things up visually and add a subtle freshness that complements the almond glaze beautifully.

Side Dishes

Serve these biscuits alongside a cup of creamy vanilla yogurt or a bowl of fresh fruit salad to build a balanced and colorful brunch plate. Light whipped cream or clotted cream are also delightful companions that add richness without overpowering the delicate flavors.

Creative Ways to Present

Arrange the biscuits on a beautiful serving platter lined with parchment paper for a casual but lovely look. You can also place individual biscuits in pretty cupcake liners or serve them stacked with layers of almond glaze drizzling down the sides for an eye-catching, bakery-style finish.

Make Ahead and Storage

Storing Leftovers

Leftover Raspberry Almond Biscuits with Almond Glaze Recipe can be stored in an airtight container at room temperature for up to two days. Keeping them sealed helps maintain their softness and prevents the glaze from drying out.

Freezing

If you want to enjoy these biscuits later, freeze them unglazed in a single layer on a baking sheet until firm, then transfer them to a freezer bag for up to two months. When ready to eat, thaw overnight in the refrigerator, then reheat and add the glaze fresh for best results.

Reheating

To warm leftover biscuits, pop them in a 350°F oven for about 8 to 10 minutes. Avoid microwaving as it can make the texture gummy. Once warmed, drizzle with the almond glaze again or enjoy as is for a quick afternoon treat.

FAQs

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries work just as well and provide a fresh, juicy burst. Just be gentle when folding them in to avoid breaking too many berries and turning the batter too pink.

Is it necessary to use buttermilk?

Buttermilk adds a subtle tang and reacts with the baking soda for a tender crumb. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.

Can I make these biscuits dairy-free?

Yes! Swap the butter for a vegan butter alternative and use a plant-based milk with a splash of lemon juice for the buttermilk substitute. The texture might be slightly different but still delicious.

How thick should I scoop the biscuit batter?

Using about 1/4 cup per biscuit creates a nice size that’s easy to bake through while still being fluffy and substantial. Smaller scoops may bake too quickly and dry out.

What is the best way to drizzle the almond glaze?

Use a spoon or a small piping bag to drizzle the glaze in a controlled, thin stream. This helps create an elegant look without drowning the biscuit, so the glaze sets nicely and adds just the right touch of sweetness.

Final Thoughts

If you’re searching for a biscuit recipe that’s as charming as it is delicious, the Raspberry Almond Biscuits with Almond Glaze Recipe is a must-try. These biscuits are perfect for any occasion when you want to impress friends or simply treat yourself to something extraordinary. I hope you enjoy making them as much as you’ll love eating them—happy baking!

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