Raspberry Almond Biscuits with Almond Glaze | Easy Drop Biscuit Recipe

Raspberry Almond Biscuits: Buttery, Flaky, and Beautifully Glazed

Tender, buttery, and topped with a sweet almond glaze, these raspberry almond biscuits bring a touch of elegance to any breakfast or brunch table. With frozen raspberries folded into a soft buttermilk dough and finished with sliced almonds, this easy drop biscuit recipe combines simplicity with gourmet flair—all in under 25 minutes.

✨ Why You’ll Love These Raspberry Almond Biscuits

• Quick & Easy: 10 minutes of prep, no rolling or cutting—just scoop and bake.

• Versatile: Perfect as a breakfast treat, brunch addition, or light dessert.

• Flavorful: Almond extract and sweet-tart raspberries are a dreamy pairing.

• Beautiful Presentation: Glossy glaze and crunchy almonds for a bakery-style finish.

• Great for Sharing: These biscuits are always a hit at potlucks and gatherings.

🛒 Ingredients You’ll Need

For the Biscuits:

• 2 cups all-purpose flour

• 3 tbsp granulated sugar

• 2 tsp baking powder

• ½ tsp baking soda

• ¾ tsp kosher salt

• 1 cup cold buttermilk

• ½ cup unsalted butter, melted and slightly cooled

• ½ tsp vanilla extract

• ½ tsp almond extract

• 1 cup frozen raspberries (not fresh)

For the Almond Glaze:

• 1 cup confectioner’s sugar

• 2 tbsp heavy cream or whole milk

• ¼ tsp almond extract

• ¼ cup sliced almonds (for topping)

👩‍🍳 How to Make Raspberry Almond Biscuits

1. Prep the Oven & Baking Sheet

Preheat oven to 475°F (245°C). Line a baking sheet with parchment or a Silpat mat.

2. Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. Combine Wet Ingredients

In a separate bowl, stir together cold buttermilk and melted butter until small clumps form (it should look slightly curdled). Add vanilla and almond extracts.

4. Mix the Dough

Add the buttermilk mixture to the dry ingredients. Stir gently until just combined. Do not overmix.

5. Fold in the Raspberries

Gently fold in frozen raspberries, being careful not to crush them.

6. Scoop and Bake

Use a ¼ cup measuring scoop to drop biscuits onto the baking sheet. Space them at least 2 inches apart.

Bake for 10–14 minutes until tops are golden brown. Let cool on the sheet for 5 minutes, then transfer to a wire rack.

7. Make the Glaze

Whisk together powdered sugar, cream (or milk), and almond extract until smooth.

8. Glaze and Finish

Drizzle glaze over the cooled biscuits and sprinkle with sliced almonds. Serve and enjoy!

🧁 Expert Tips for Biscuit Success

• Use Frozen Raspberries: They hold up better in the dough and keep their shape.

• Don’t Overmix: Stir just until combined to avoid dense biscuits.

• Chill Your Ingredients: Cold buttermilk and slightly cooled butter = flakier texture.

• Finish with Glaze: Adds sweetness and enhances the almond-raspberry combo beautifully.

📦 Storage & Freezing Tips

• At Room Temp: Store in an airtight container for up to 2 days.

• To Freeze: Wrap tightly and store in a freezer-safe container for up to 3 months.

• To Reheat: Warm in a 300°F oven for 5–7 minutes or microwave gently for 15–20 seconds.

🍓 Serving Suggestions

These raspberry almond biscuits pair wonderfully with:

• A warm cup of coffee or chai

• A side of Greek yogurt and honey

• Fresh fruit salad or berry compote

• A glass of sparkling brunch cocktail

Nutrition Information (Per Biscuit)

• Calories: 333

• Carbs: 48g

• Protein: 5g

• Fat: 14g

• Fiber: 2g

• Sugar: 18g

• Sodium: 323mg

Note: Nutrition is calculated automatically and should be used as a general guide.

Flaky on the outside, tender on the inside, and bursting with juicy raspberry flavor—these biscuits are proof that elegance doesn’t have to be complicated. Whether you serve them at your next brunch or enjoy one quietly with a cup of tea, they’re a little luxury you’ll want to make again and again.

Stay tuned to The Horizons Times for more irresistible seasonal baking ideas—explore our latest recipes here.