Preheat your oven to 475°F. This high temperature ensures that your biscuits bake quickly and develop a golden crust. Line a large baking sheet with a Silpat baking mat or parchment paper to prevent sticking and make cleanup a breeze.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Mixing these dry ingredients well is crucial because it ensures the leavening agents are evenly distributed throughout the biscuit dough.
In a medium bowl, combine cold buttermilk and the slightly cooled butter. Stir with a spatula until the mixture is combined, but don’t worry if it looks a little lumpy. The lumps are a sign of a good biscuit! Add the vanilla extract and almond extract, stirring gently to combine.
Now, add the buttermilk mixture to the dry ingredients. Using a rubber spatula, stir until just combined. You want the biscuit batter to pull away from the sides of the bowl but be careful not to overmix. Overmixing can lead to tougher biscuits.
Gently fold in the frozen raspberries with a spatula. Make sure the raspberries are distributed evenly, but again, don’t overdo it. It’s okay if the batter is a bit lumpy, as that will keep your biscuits tender.
Scoop about ¼ cup of the biscuit batter and drop it onto the prepared baking sheet. Space the biscuits at least 2 inches apart to allow for spreading while they bake.
Place the baking sheet in the oven, positioned on the middle rack. Bake until the tops of the biscuits are golden brown, which should take about 10 to 14 minutes. Keep a close eye on them during the last few minutes to prevent burning.
Once baked, remove the biscuits from the oven and let them cool for about 5 minutes on the baking sheet. This resting period helps them set before transferring them to a wire rack.
Transfer the biscuits to the wire rack and let them cool completely. This step is essential for achieving the perfect texture and flavor.
While your biscuits are cooling, it’s time to make the almond glaze! In a medium bowl, whisk together the confectioner’s sugar, heavy cream or milk, and a touch of almond extract. Whisk until smooth for the ideal consistency.
Drizzle the glaze generously over the cooled biscuits and sprinkle with sliced almonds. This final touch adds a beautiful presentation and a delightful crunch!
Serve your delicious Raspberry Almond Biscuits and enjoy the compliments that come your way!
