Raspberry Almond Biscuits Recipe

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Recipe from Two Peas and Their Pod

Delicious raspberry almond drop biscuits with a buttery, flaky texture, topped with a sweet almond glaze and sliced almonds. Perfect for breakfast, brunch, or dessert!

Prep Time10

Cook Time12

Total Time22

Course: Breakfast

Cuisine: American

Keyword: almond, biscuit, buttermilk, raspberry

Servings: biscuits

Calories: 333kcal

Ingredients

For the biscuits:

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

For the 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 to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, combine cold buttermilk and the slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy. Stir in the vanilla and almond extracts.
Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl.
Gently fold in the raspberries.
Scoop biscuit batter (approximately 1/4 cup per biscuit) and drop on prepared baking sheet, spacing biscuits at least 2 inches apart.
Place the baking sheet in the oven, on the middle rack, and bake until the biscuit tops are golden brown, about 10 to 14 minutes.
Remove from the oven and let biscuits cool for 5 minutes on the baking sheet. Transfer biscuits to wire rack and let cool completely.
While the biscuits are cooling, make the almond glaze. In a medium bowl, whisk together the confectioner’s sugar, heavy cream or milk, and almond extract. Whisk until smooth.
Drizzle the glaze over the cooled biscuits and sprinkle with sliced almonds. Serve.

Notes

Storing: Fresh biscuits are best, but you can store the biscuits in an airtight container at room temperature for up to 2 days. If you need to store them longer, you can freeze them. Just wrap them tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Frozen biscuits will keep for up to 3 months.

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