Description

These Raspberry Almond Biscuits are a delightful twist on classic biscuits, featuring tender, buttery dough studded with juicy frozen raspberries and accented with almond extract. Finished with a luscious almond glaze and a sprinkle of sliced almonds, these biscuits offer a perfect balance of sweet and nutty flavors, making them an irresistible treat for breakfast, brunch, or tea time.

Ingredients

Dry Ingredients

2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt

Wet Ingredients

1 cup cold buttermilk
1/2 cup unsalted butter, melted and cooled slightly
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract

Additional Ingredients

1 cup frozen raspberries

Almond Glaze

1 cup confectioner’s sugar
2 tablespoons heavy cream or whole milk
1/4 teaspoon almond extract
1/4 cup sliced almonds (for topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 475°F (246°C). Line a large baking sheet with a Silpat baking mat or parchment paper to prevent sticking and ensure even baking. Set aside.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt. This ensures even distribution of the leavening agents and seasoning throughout the biscuit dough.
Combine Wet Ingredients: In a separate medium bowl, combine the cold buttermilk and slightly cooled melted butter. Stir gently with a spatula until small clumps form—some lumpiness is normal. Then stir in vanilla and almond extracts to infuse the batter with complementary flavors.
Combine Wet and Dry Mixtures: Pour the buttermilk mixture into the dry ingredients. Using a rubber spatula, stir just until combined and the dough pulls away from the sides of the bowl. Avoid overmixing to keep the biscuits tender.
Fold in Raspberries: Gently fold in the frozen raspberries, being careful not to crush them, so the raspberries retain their shape and distribute evenly throughout the biscuit dough.
Shape Biscuits: Using a scoop or spoon, scoop approximately 1/4 cup of biscuit batter per biscuit and drop onto the prepared baking sheet. Space the biscuits at least 2 inches apart to allow for spreading during baking.
Bake Biscuits: Place the baking sheet on the middle rack of the preheated oven. Bake until the tops are golden brown, about 10 to 14 minutes. Keep an eye on them to prevent overbaking.
Cool Biscuits: Remove the baking sheet from the oven and allow the biscuits to cool for 5 minutes on the sheet. Then transfer them to a wire rack to cool completely to room temperature before glazing.
Prepare Almond Glaze: While the biscuits cool, whisk together the confectioner’s sugar, heavy cream or whole milk, and almond extract in a medium bowl until smooth and pourable.
Glaze and Garnish: Drizzle the almond glaze over the cooled biscuits evenly. Finally, sprinkle the sliced almonds over the glazed biscuits for a delightful crunch and almond flavor. Serve and enjoy!

Notes

Using frozen raspberries prevents the dough from turning pink and soggy, helping maintain the biscuit’s texture.
Do not overmix the dough to keep biscuits light and fluffy.
Allow biscuits to cool completely before glazing to prevent glaze from melting off.
You can substitute buttermilk with milk plus 1 tablespoon of lemon juice if buttermilk is not available.
For a vegan alternative, use plant-based milk and vegan butter, and substitute heavy cream with coconut cream in the glaze.

Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Baking
Method: Baking
Cuisine: American