Raspberry Almond Biscuits Recipe
User Reviews
5
3 reviews
Excellent
Raspberry Almond Biscuits Recipe
Report
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!
Share:
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 buttermilk cold
- 1/2 cup unsalted butter melted and cooled slightly
- 1/2 teaspoon vanilla extract pure
- 1/2 teaspoon almond extract
- 1 cup raspberries frozen
For the almond glaze:
- 1 cup confectioners' sugar
- 2 tablespoons heavy whipping cream or whole milk
- 1/4 teaspoon almond extract
- 1/4 cup almonds sliced
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.
Nutrition Information
Show Details
Calories
333kcal
(17%)
Carbohydrates
48g
(16%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
38mg
(13%)
Sodium
323mg
(13%)
Potassium
228mg
(5%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
464IU
(9%)
Vitamin C
4mg
(4%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8biscuits
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 38mg | 13% |
| Sodium | 323mg | 13% |
| Potassium | 228mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
