Raspberry Almond Biscuits with Almond Glaze Recipe

Introduction

These Raspberry Almond Biscuits are tender, flaky, and bursting with fresh raspberries and almond flavor. Topped with a delicate almond glaze and sliced almonds, they make a perfect treat for breakfast or afternoon tea.

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

Instructions

1. Step 1: Preheat the oven to 475°F. Line a large baking sheet with a Silpat mat or parchment paper and set aside.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Step 3: In a medium bowl, combine the cold buttermilk and slightly cooled melted butter. Stir with a spatula until combined and small clumps form; some lumps are okay. Add the vanilla and almond extracts and mix gently.
4. Step 4: Add the buttermilk mixture to the dry ingredients and stir with a rubber spatula until just combined and the batter pulls away from the sides of the bowl.
5. Step 5: Gently fold in the frozen raspberries, being careful not to break them up too much.
6. Step 6: Scoop about 1/4 cup of biscuit batter for each biscuit and drop onto the prepared baking sheet, spacing them at least 2 inches apart.
7. Step 7: Bake on the middle rack until the tops are golden brown, about 10 to 14 minutes.
8. Step 8: Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Step 9: While the biscuits cool, whisk together the confectioner’s sugar, heavy cream or milk, and almond extract in a medium bowl until smooth.
10. Step 10: Drizzle the almond glaze over the cooled biscuits and sprinkle with sliced almonds before serving.

Tips & Variations

• For fresher flavor, use fresh raspberries instead of frozen, but gently fold them in to prevent crushing.
• Substitute half of the all-purpose flour with whole wheat flour for a nuttier taste and more fiber.
• If you prefer a thicker glaze, add more confectioner’s sugar a little at a time until desired consistency is reached.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cooled biscuits in a sealed bag for up to 1 month. Reheat in a warm oven or microwave until warmed through, then reapply glaze if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work well. Gently fold them into the batter to avoid breaking them up and releasing too much juice.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using. This will give a similar tangy effect.

Raspberry Almond Biscuits with Almond Glaze Recipe

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★★★★★

5 from 105 reviews

• Author: Noah
• Total Time: 29 minutes
• Yield: 8 biscuits 1x

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Description

These Raspberry Almond Biscuits are tender, flaky, and bursting with juicy raspberries, enhanced by the delicate flavors of almond and vanilla extracts. Topped with a sweet almond glaze and crunchy sliced almonds, they make a perfect treat for breakfast, brunch, or a delightful snack.

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Ingredients

Scale 1x2x3x

Biscuit Dough

• 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

Almond Glaze and Topping

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

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Instructions

1. 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 for easy clean-up. Set it aside.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until they are well combined.
3. Combine Wet Ingredients: In a medium bowl, mix the cold buttermilk with the slightly cooled melted butter. Stir gently with a spatula until the mixture is combined and small clumps form; a lumpy texture is expected and desired. Add the vanilla and almond extracts and stir to incorporate.
4. Form Biscuit Dough: Pour the wet buttermilk mixture into the dry ingredients. Stir gently with a rubber spatula until just combined and the dough pulls away from the sides of the bowl. Avoid overmixing to keep the biscuits tender.
5. Fold in Raspberries: Carefully fold the frozen raspberries into the biscuit batter, ensuring they are evenly distributed without breaking them up too much.
6. Shape and Place Biscuits: Using approximately 1/4 cup per biscuit, scoop and drop the batter onto the prepared baking sheet. Space the biscuits at least 2 inches apart to allow room for rising.
7. Bake the Biscuits: Place the baking sheet on the middle oven rack and bake the biscuits at 475°F for 10 to 14 minutes, or until the tops are golden brown and the biscuits have risen.
8. Cool Biscuits: Remove the baking sheet from the oven and let the biscuits cool for 5 minutes on the sheet. Then transfer them to a wire rack to cool completely.
9. 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 creamy.
10. Glaze and Garnish: Drizzle the almond glaze over the fully cooled biscuits and sprinkle the sliced almonds on top. Serve immediately and enjoy.

Notes

• Use frozen raspberries to prevent the dough from turning pink and soggy; fresh raspberries are softer and more prone to breaking apart.
• Do not overmix the dough to keep biscuits light and flaky.
• For a dairy-free option, substitute buttermilk with plant-based milk mixed with vinegar and use dairy-free butter and milk for the glaze.
• The biscuits are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
• To reheat, warm in the oven at 350°F for 5 to 7 minutes to refresh the texture.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: Raspberry biscuits, almond biscuits, sweet biscuits, baked biscuits, raspberry dessert, almond glaze, breakfast biscuits