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.
Ingredients
Scale
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
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 cleanup.
- 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.
- 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.
- 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.
- Fold in Raspberries: Gently fold the frozen raspberries into the biscuit batter, being careful not to crush them and discolor the dough.
- 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.
- 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.
- 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.
- 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 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
