Raspberry Almond Biscuits with Sweet Almond Glaze Recipe

Introduction

These Raspberry Almond Biscuits are a delightful treat, combining tender, flaky biscuits with juicy raspberries and a sweet almond glaze. Perfect for brunch or an afternoon snack, they offer a lovely balance of fruity and nutty flavors.

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 baking mat or parchment paper and set aside.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and kosher salt.
3. Step 3: In a medium bowl, combine the cold buttermilk and melted butter. Stir with a spatula until combined and small clumps form; it’s okay if it’s lumpy. Add the vanilla and almond extracts and mix gently.
4. Step 4: Pour the buttermilk mixture into the dry ingredients. Stir with a rubber spatula until just combined and the biscuit batter starts to pull away from the sides of the bowl.
5. Step 5: Gently fold in the frozen raspberries, being careful not to crush them.
6. Step 6: Scoop the biscuit batter in 1/4-cup portions and drop them onto the prepared baking sheet, spacing each biscuit at least 2 inches apart.
7. Step 7: Bake on the middle rack until the biscuit tops turn golden brown, about 10 to 14 minutes.
8. Step 8: Remove from the oven and allow the biscuits to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Step 9: While the biscuits cool, prepare the almond glaze. Whisk together the confectioner’s sugar, heavy cream (or milk), and almond extract in a medium bowl until smooth.
10. Step 10: Drizzle the glaze over the cooled biscuits and sprinkle with sliced almonds before serving.

Tips & Variations

• Use fresh raspberries if available, but freeze them briefly before folding in to prevent the batter from turning too pink.
• For a dairy-free version, substitute buttermilk with almond milk mixed with a tablespoon of lemon juice and use a plant-based butter alternative.
• To add extra texture, fold in some chopped toasted almonds into the biscuit batter.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to 4 days. Reheat gently in a warm oven (about 300°F) for 5–8 minutes to maintain their flakiness. The glaze is best added fresh just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used. To prevent them from breaking apart and coloring the batter too much, gently fold them in and handle the batter carefully.

How do I make buttermilk if I don’t have any on hand?

Mix 1 tablespoon of lemon juice or white vinegar into 1 cup of milk. Let it sit for 5 to 10 minutes until it thickens slightly, then use as a substitute for buttermilk.

Raspberry Almond Biscuits with Sweet Almond Glaze Recipe

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★★★★★

4.4 from 123 reviews

• Author: Jack
• Total Time: 29 minutes
• Yield: 8 biscuits 1x
• Diet: Vegetarian

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Description

These Raspberry Almond Biscuits combine tender, flaky biscuits studded with juicy frozen raspberries and a hint of almond flavor. Topped with a delicate almond glaze and crunchy sliced almonds, they are perfect for breakfast, brunch, or an elegant snack.

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Ingredients

Scale 1x2x3x

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

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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 cleanup.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until well combined. Set aside.
3. Combine Wet Ingredients: In a medium bowl, mix the cold buttermilk and the slightly cooled melted butter with a spatula until combined and small clumps form. It’s okay if the mixture remains a bit lumpy. Stir in the vanilla and almond extracts for added flavor.
4. Make Biscuit Batter: Pour the wet buttermilk mixture into the dry ingredients. Stir gently with a rubber spatula until just combined, making sure the batter pulls away from the sides of the bowl but don’t overmix for tender biscuits.
5. Fold in Raspberries: Gently fold the frozen raspberries into the biscuit batter, being careful not to crush them and discolor the dough.
6. Scoop and Arrange Biscuit Batter: Using a 1/4 cup measuring scoop, drop the biscuit batter onto the prepared baking sheet. Space the biscuits at least 2 inches apart to allow for spreading and even baking.
7. Bake Biscuits: Place the baking sheet on the middle rack of your preheated oven. Bake for 10 to 14 minutes, or until the biscuit tops are a beautiful golden brown.
8. Cool Biscuits: Remove the biscuits from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before glazing.
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 pourable.
10. Glaze and Garnish: Drizzle the almond glaze over the cooled biscuits and sprinkle the tops with sliced almonds for added texture and flavor. Serve immediately.

Notes

• Using frozen raspberries helps maintain their shape and prevents excess juice from making the batter too wet.
• Be careful not to overmix the biscuit dough to keep it tender and flaky.
• If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• For a dairy-free version, substitute butter with a plant-based alternative and use almond milk for the glaze.
• Store leftover biscuits in an airtight container at room temperature for up to 2 days; reheat gently before serving.

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

Keywords: raspberry biscuits, almond glaze biscuits, breakfast biscuits, fruity biscuits, sweet biscuits