Raspberry Almond Drop Biscuits – Easy One-Bowl Breakfast Treat with Fresh or Frozen Berries

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When I want a quick, cozy bake that feels like a warm hug in biscuit form, these Raspberry Almond Drop Biscuits always deliver. They’re everything I love in a homemade treat—tender on the inside, golden on the outside, and bursting with juicy raspberries and nutty almond flavor. I can whip them up in one bowl with no rolling or cutting required, which makes them ideal for slow weekend mornings, brunches with friends, or an afternoon tea moment that feels a little extra.

I first started making raspberry almond drop biscuits as a fast alternative to more fussy pastries. I needed something quicker than scones, less sweet than muffins, and more satisfying than toast—and this recipe nails that balance. The dough comes together in minutes, and even if you’re not an experienced baker, you’ll love how forgiving it is. No kneading, no biscuit cutter, and absolutely no stress. Just a soft dough, a scoop or two, and your oven does the rest.

These easy drop biscuits are a sweet spot between rustic charm and bakery-worthy flair. The almond extract adds that marzipan-like richness, while the raspberries provide pops of tartness that cut through the richness beautifully. When I serve these at brunch, people always ask where I bought them—then are shocked when I say they came from my oven, not a bakery case.

Whether you’re looking for a quick raspberry almond biscuit for meal prep, a healthy brunch option, or a sweet-but-not-too-sweet breakfast bake, these drop biscuits are as versatile as they are delicious. And yes—they freeze like a dream.

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Raspberry Almond Drop Biscuits – Easy One-Bowl Breakfast Treat with Fresh or Frozen Berries

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Samantha

These Raspberry Almond Drop Biscuits are buttery, flaky, and bursting with juicy raspberries and warm almond flavor. No rolling or cutting needed—just one bowl, a quick scoop, and 30 minutes to warm, golden perfection. Ideal for brunch, tea, or meal prep.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 23 minutes mins

Course Breakfast, Brunch, Snack

Cuisine American

Servings 8 drop biscuits

Calories 220 kcal

Ingredients

  

• 1 ¾ cups all-purpose flour or a mix of all-purpose and almond flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup sugar or coconut sugar
• ½ cup cold unsalted butter cubed
• ⅓ cup milk any type works
• 1 tsp almond extract
• ¾ cup raspberries fresh or frozen

Optional Glaze:

• ½ cup powdered sugar
• 1 –2 tbsp milk
• ⅛ tsp almond extract

Instructions

 

• Step 1: Prep the Oven

  Preheat oven to 400°F and line a baking sheet with parchment paper.
• Step 2: Mix the Dry Ingredients

  In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
• Step 3: Cut in the Butter

  Use a pastry cutter or fork to cut cold butter into the flour until mixture resembles coarse crumbs.
• Step 4: Add Wet Ingredients

  Pour in milk and almond extract. Stir just until combined—don’t overmix.
• Step 5: Fold in Raspberries

  Gently fold raspberries into the dough. It’s okay if they break a bit—it creates pretty pink streaks.
• Step 6: Drop and Bake

  Scoop heaping spoonfuls of dough onto prepared baking sheet. Bake for 15–17 minutes until golden on top.
• Step 7: Add Glaze (Optional)

  Whisk glaze ingredients together and drizzle over cooled biscuits.

Notes

Secret Tips for Raspberry Almond Drop Biscuits

1. Use frozen raspberries for easy folding: Frozen berries stay intact longer and prevent the dough from getting too wet, helping maintain a fluffy biscuit structure with pretty pink streaks—not a mushy mess.

2. Grate the butter for even distribution: Instead of cubing, use a cheese grater to shred cold butter into the flour. This creates small, consistent pockets of fat, leading to a better rise and flakier texture.

3. Chill the dough before baking: If you have time, let the shaped biscuits chill for 10–15 minutes before baking. This prevents excessive spreading and helps lock in moisture for tall, tender drop biscuits.

4. Don’t overmix once you add the raspberries: Gently fold just until combined. Overmixing breaks down the berries too much and activates the gluten, which can make the biscuits dense.

5. Add a crunch with slivered almonds on top: Press a few slivered almonds into the tops before baking for texture, flavor, and a beautiful bakery-style finish.

6. Skip the glaze for a lower-sugar option: These are plenty flavorful without it! Or dust lightly with powdered sugar after cooling for a light, elegant finish.

7. Make mini versions for brunch platters or snacks: Use a small cookie scoop and reduce bake time to 10–12 minutes. These mini biscuits are perfect for tea parties, lunchboxes, or potluck brunch boards.

8. Layer in citrus for brightness: A little lemon zest added to the dough elevates the raspberries and cuts through the richness of the butter for a more complex flavor profile.

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Recipe Overview

Nutritional Snapshot

Nutritional data will vary slightly based on flour and sugar choices.

Budget Breakdown (Approximate)

• Flour (all-purpose or almond): $0.75
• Raspberries (fresh or frozen): $2.50
• Almond extract and milk: $0.75
• Butter and sugar: $1.00
  Total: $5.00 for 8 biscuits ($0.63 each)

Behind the Recipe

These raspberry almond drop biscuits were born out of my love for unfussy baking. I wanted something that tasted like a cross between a biscuit and a scone, with that lovely balance of crumbly edges and a tender, fluffy center. I leaned into almond extract for warmth and added raspberries because they pop so beautifully and bring tart contrast to the sweet dough.

The drop method keeps things casual—you just scoop mounds of dough onto a pan, no kneading or shaping. The result is a rustic, bakery-style biscuit that feels homemade in the best possible way.

According to the Institute of Food Science and Technology, balancing fat and flour is essential in baked goods to create the right texture—flaky, tender, and satisfying—which drop biscuits achieve naturally.

As someone who often bakes in a pinch, I love that I don’t need special ingredients or tools. One bowl. One spoon. One pan. Even better? These raspberry almond biscuits are endlessly flexible. Swap in blueberries, blackberries, or strawberries. Use almond flour for a more protein-rich version, or oat flour if you want a heartier bite. You can also drizzle them with glaze, dust them with powdered sugar, or eat them as-is—warm and fresh from the oven.

It’s a back-pocket kind of recipe that impresses every time.

Why You’ll Love These Raspberry Almond Drop Biscuits

If you’re looking for a quick homemade treat that tastes like it came straight from a boutique bakery, these Raspberry Almond Drop Biscuits check all the boxes. Whether you’re baking for a brunch gathering, prepping ahead for a busy week, or simply treating yourself to something sweet but simple, this recipe brings bold flavor, satisfying texture, and maximum convenience with minimal cleanup.

One-Bowl Simplicity

This is the kind of easy raspberry almond biscuit recipe you’ll reach for again and again because it doesn’t require fancy tools or advanced techniques. All you need is a single bowl, a spoon, and a baking sheet. The dough comes together in minutes, and because it’s a drop biscuit method, there’s no need to roll or cut. Just scoop, bake, and enjoy. It’s perfect for beginners or busy home cooks who still want something warm and homemade.

Naturally Sweet & Tart

Each biscuit is dotted with juicy raspberries that provide a bright, tart contrast to the rich, buttery dough. The addition of almond extract gives a toasty, aromatic flavor that complements the berries beautifully and adds a sense of warmth without needing a lot of sugar. These are not your average plain biscuits—they’re sweet, tangy, and complex in the best way. And because you’re using real fruit, you’re also getting a small antioxidant boost along the way.

Fast and Freezer-Friendly

From start to finish, you’ll have warm, golden drop biscuits in under 30 minutes. This makes them ideal for last-minute brunch plans or midweek baking sessions. Plus, they freeze wonderfully—just wrap them individually and pop them in the freezer. You can reheat them in the toaster oven or microwave for a fresh-from-the-oven experience anytime. This makes them one of the best make-ahead raspberry almond breakfast ideas you can have on hand.

Bakery-Worthy Texture

What makes these drop biscuits so irresistible is their texture. The exterior bakes up beautifully craggy and golden brown, while the interior stays soft, fluffy, and just a little bit crumbly—exactly how a biscuit should be. The fat content from the cold butter ensures flaky layers, while the raspberries melt into juicy pockets that keep the center moist. It’s that sweet spot between rustic and refined.

Customizable for Your Needs

This recipe is incredibly flexible and works with a range of dietary preferences and pantry staples. Want a gluten-free raspberry almond biscuit? Swap in your favorite gluten-free flour blend. Need something dairy-free? Use plant-based butter and almond milk. Watching your sugar intake? Reduce the sweetener or skip the glaze. You can also swap raspberries for blueberries, chopped strawberries, or even dried cranberries depending on what’s in season or what you have in your freezer.

According to the Science Direct, frozen fruits like raspberries retain most of their nutrients and antioxidant properties, making them a fantastic out-of-season baking option that’s both affordable and convenient.

Perfect For

These Raspberry Almond Drop Biscuits aren’t just delicious—they’re versatile, freezer-friendly, and ready for any occasion. Whether you’re prepping for guests, filling a lunchbox, or stocking your freezer with wholesome breakfast bakes, this easy drop biscuit recipe is a sweet solution to a range of everyday and special moments. Here’s how they shine across different settings:

Brunch and Coffee Dates

Looking for a soft, flaky pastry to round out your brunch table or elevate your weekend coffee routine? These raspberry almond biscuits for brunch are the answer. Their bakery-style craggy tops and vibrant raspberry flecks make them visually stunning and utterly delicious with a hot cup of coffee or tea. The almond glaze adds just enough sweetness to balance the tart fruit—no jam needed. Whether you’re hosting or heading to a friend’s, these biscuits bring homemade charm with zero fuss.

Meal Prep or Make-Ahead Snacks

Thanks to their quick prep time and freezer-friendliness, these are perfect for anyone searching for make-ahead raspberry almond breakfast ideas. They stay soft for up to three days in an airtight container and freeze beautifully for longer storage. I like to bake a batch on Sunday, freeze half, and enjoy them midweek with no morning baking stress. Just microwave or toast and go. They make an ideal snack for late mornings or a quick afternoon treat.

Holiday Breakfasts

With a few finishing touches, these drop biscuits transform into an elegant yet simple holiday breakfast bake. Top them with slivered almonds, a drizzle of almond glaze, and even a sprinkle of powdered sugar to give them a festive look and taste. You can also shape them slightly taller and add dried cranberries or orange zest for a more seasonal flavor variation. Serve them alongside a breakfast casserole or holiday fruit salad for a table that’s as beautiful as it is satisfying.

Afternoon Tea or Book Club

Want something impressive without spending hours baking? These drop biscuits look bakery-made but come together with pantry staples. Their rustic finish and jewel-like raspberry pops are ideal for casual entertaining—think tea parties, book club meetings, or a weekend catch-up with friends. These are perfect for anyone searching for a quick fruit biscuit recipe for entertaining that doesn’t sacrifice appearance or flavor.

Kids’ Lunchbox Treats

These biscuits are a fun, fruity addition to any lunchbox. Unlike processed snack cakes or sugary granola bars, these are made with real ingredients—no preservatives or artificial colors. The soft texture and sweet-tart flavor combo make them appealing to kids, while the almond flavor offers a nice twist for more adventurous young eaters. You can even shape smaller mini versions for little hands. According to EatRight.org, including fruit-based snacks like these can help increase fiber and vitamin intake in children’s diets.

Ingredients You’ll Need

• 1 ¾ cups all-purpose flour (or a mix of all-purpose and almond flour)
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup sugar (or coconut sugar)
• ½ cup cold unsalted butter, cubed
• ⅓ cup milk (any type works)
• 1 tsp almond extract
• ¾ cup raspberries (fresh or frozen)

Optional Glaze:

• ½ cup powdered sugar
• 1–2 tbsp milk
• ⅛ tsp almond extract

Ingredient Highlights

Almond Extract

Provides that signature marzipan-like flavor that enhances sweetness without needing lots of sugar.

Raspberries

Fresh or frozen work well. Frozen berries hold their shape better when folded into the dough.

Butter

Cold, cubed butter helps create those flaky pockets in the biscuit—don’t skip this!

Milk

Any milk works, including almond, oat, or dairy-free versions.

How to Make Raspberry Almond Drop Biscuits

Step 1: Prep the Oven

Preheat oven to 400°F and line a baking sheet with parchment paper.

Step 2: Mix the Dry Ingredients

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

Step 3: Cut in the Butter

Use a pastry cutter or fork to cut cold butter into the flour until mixture resembles coarse crumbs.

Step 4: Add Wet Ingredients

Pour in milk and almond extract. Stir just until combined—don’t overmix.

Step 5: Fold in Raspberries

Gently fold raspberries into the dough. It’s okay if they break a bit—it creates pretty pink streaks.

Step 6: Drop and Bake

Scoop heaping spoonfuls of dough onto prepared baking sheet. Bake for 15–17 minutes until golden on top.

Step 7: Add Glaze (Optional)

Whisk glaze ingredients together and drizzle over cooled biscuits.

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Pro Tips for Success

1. Use frozen raspberries to prevent over-squishing during mixing.
2. Don’t overwork the dough—drop biscuits love to be handled gently.
3. For extra almond flavor, top with slivered almonds before baking.
4. Use a large cookie scoop for uniform biscuit sizes.
5. If using almond flour, reduce milk slightly to keep dough thick.

Easy Variations

One of the best things about these Raspberry Almond Drop Biscuits is how easily they adapt to your personal preferences, dietary needs, or whatever ingredients you’ve got in the pantry. Whether you’re aiming for a higher-protein breakfast biscuit, something zesty and citrusy, or a completely plant-based bake, these simple swaps deliver. Below are my favorite ways to change things up—without losing that signature flaky texture and fruity-almond flavor combo.

Almond Flour Raspberry Biscuits

If you’re looking for a protein-rich, gluten-aware variation, try replacing up to half of the all-purpose flour with almond flour. This adds not only a nutty depth of flavor but also boosts the nutrition with healthy fats and extra protein—making these a perfect choice for anyone wanting a high protein raspberry biscuit for breakfast or post-workout fuel. Almond flour gives the biscuits a slightly more tender crumb and enhances the almond extract flavor beautifully.

If you’re using a full almond flour swap, reduce the milk slightly since almond flour doesn’t absorb liquid the same way wheat flour does. This version is great for those following grain-free or lower-carb eating styles.

According to Nutritionix, almond flour provides more fiber and heart-healthy monounsaturated fats compared to traditional flour—making it a smart upgrade for nutrient-conscious bakers.

Lemon Raspberry Drop Biscuits

Brighten things up with a citrus twist! Add 1 teaspoon of lemon zest to the dry ingredients and swap the almond extract for pure vanilla. This version brings out the natural tartness of the raspberries and creates a slightly more refreshing flavor profile—perfect for spring brunches or summer afternoon snacks.

If you’re serving these as a dessert biscuit, consider drizzling with a lemon glaze made from powdered sugar, lemon juice, and a touch of zest. The combo of lemon and raspberry is a classic for a reason—it’s light, fragrant, and incredibly crowd-pleasing.

This version is ideal for anyone searching for easy lemon raspberry breakfast biscuits that still come together quickly without a mixer or biscuit cutter.

Dairy-Free Version

Need a plant-based or dairy-free option? These vegan raspberry almond drop biscuits are just as easy and just as delicious. Use a dairy-free butter alternative (I like stick versions for proper texture) and swap regular milk for almond milk, oat milk, or cashew milk.

To keep the structure of the biscuits intact, be sure to use cold vegan butter and handle the dough gently. You’ll still get golden edges, a soft interior, and all the rich almond flavor with zero dairy.

This is a great option if you’re baking for multiple dietary needs or prepping a dairy-free breakfast biscuit recipe that everyone can enjoy. It also happens to be a lighter, plant-forward version that doesn’t compromise on flavor or texture.

Storage & Reheat Tips

• Store: In an airtight container at room temp for up to 3 days.
• Freeze: Wrap each biscuit in plastic and freeze for up to 2 months.
• Reheat: Toast lightly or microwave in 10-second bursts until warmed through.

Make It a Meal

Pair these biscuits with:

• Sausage Egg, and Cheese Breakfast Roll-Ups
• Coconut Milk Fruit Salad
• Tropical BBQ Chicken Wings

Or explore more from our Classic Desserts, Sweet Breakfast Recipes, or Easy Breakfast Ideas recipe collections

FAQs About Raspberry Almond Drop Biscuits

Can I use frozen raspberries in drop biscuits?

Yes! Frozen raspberries are ideal for this recipe. They hold their shape better than fresh berries during mixing and prevent the dough from becoming overly wet. This makes them perfect for a make-ahead raspberry biscuit with frozen fruit that still tastes bakery-fresh.

Do I need to thaw frozen raspberries before baking?

No. In fact, it’s better if you don’t. Thawed berries tend to release extra moisture, which can make your dough sticky and your biscuits soggy. For best results, fold the raspberries in straight from the freezer. This keeps the biscuit dough easy to handle and produces evenly baked results.

What flour works best for raspberry drop biscuits?

All-purpose flour gives you the lightest, fluffiest texture. However, for added nutrition, you can swap in up to 50% almond flour or use whole wheat pastry flour for a heartier, fiber-rich option. If you’re looking to make healthy raspberry almond biscuits with almond flour, be sure to reduce the liquid slightly to maintain the right dough consistency.

Can I make raspberry almond biscuits without buttermilk?

Absolutely. This recipe uses regular milk or any dairy-free alternative like almond milk or oat milk. It’s an excellent choice for those who want a buttermilk-free drop biscuit recipe that still delivers tenderness and flavor.

How do I prevent soggy bottoms on my biscuits?

Use a parchment-lined baking sheet and be sure to space your biscuits at least 2 inches apart. This encourages proper airflow and helps the bottoms crisp up. Also, avoid placing the dough on a cold baking sheet—let the oven come fully to temperature before baking.

Can I make these raspberry almond biscuits ahead for brunch?

Yes! These are perfect for prepping in advance. Bake them the night before and store in an airtight container. When ready to serve, reheat in a 300°F oven for 5–7 minutes. They also make an excellent overnight raspberry almond biscuit for brunch when you’re entertaining or bringing a dish to a gathering.

Are these raspberry almond biscuits healthy?

They’re more wholesome than most pastries and scones. Thanks to the use of real raspberries, optional almond flour, and a modest amount of sugar, they strike a balance between indulgent and nutrient-conscious. You can also reduce the sugar or use coconut sugar for a more natural sweetener option. According to Healthline, raspberries are high in fiber, antioxidants, and vitamin C, making them a nutritious choice for baking.

Can I make mini raspberry almond biscuits for snacking?

Yes, you can! Use a small cookie scoop or tablespoon to portion out smaller biscuits. Just reduce the bake time by 3–5 minutes. These mini versions are great for lunchboxes, bite-sized raspberry biscuit snacks, or party platters.

What glaze works best for raspberry almond biscuits?

A simple almond glaze made with powdered sugar, almond extract, and milk is the perfect match. For extra elegance, drizzle the glaze once the biscuits are cool, or add sliced almonds on top. If you want a refined sugar-free raspberry biscuit, skip the glaze entirely or use a light dusting of coconut sugar before baking.

Can I bake these drop biscuits in a muffin tin?

Yes! If you want more structure, especially for portable raspberry almond breakfast muffins, scoop the dough into a lightly greased muffin tin. Bake at the same temperature but allow for 1–2 extra minutes of baking time depending on thickness.

Final Thoughts

These Raspberry Almond Drop Biscuits are everything I want in a homemade bake—easy, fast, buttery, and bursting with flavor. They’ve become my go-to for brunches, potlucks, and lazy Sundays when I want something comforting but not complicated. I especially love how they’re beautiful in a perfectly imperfect way—craggy tops, jewel-like berries, and a touch of almond glaze make them look like something from a cozy café.

Even better? They freeze like a dream, reheat quickly, and make excellent gifts for neighbors or teachers when wrapped in parchment and tied with twine. Every time I make them, someone asks for the recipe—and now it’s here for you to enjoy too.

Whether you’re baking for a crowd or treating yourself to something special, I hope these raspberry almond drop biscuits bring as much joy to your kitchen as they do to mine.

“Fluffy, fruity, and finished with a sweet almond glaze—these raspberry almond drop biscuits are everything I want in a feel-good bake.” — Sam

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Soft, buttery biscuits packed with real raspberries and topped with a light almond glaze—ready in 30 minutes with no rolling required!