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.
Ingredients
Scale
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
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 for easy clean-up. Set it aside.
- 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.
- 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.
- 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.
- Fold in Raspberries: Carefully fold the frozen raspberries into the biscuit batter, ensuring they are evenly distributed without breaking them up too much.
- 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.
- 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.
- 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.
- 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.
- 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
