Raspberry Almond Drop Biscuits – Easy One-Bowl Breakfast Treat with Fresh or Frozen Berries
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.
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
- 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
Step 1: Prep the OvenPreheat oven to 400°F and line a baking sheet with parchment paper. Step 2: Mix the Dry IngredientsIn a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Step 3: Cut in the ButterUse a pastry cutter or fork to cut cold butter into the flour until mixture resembles coarse crumbs. Step 4: Add Wet IngredientsPour in milk and almond extract. Stir just until combined—don’t overmix. Step 5: Fold in RaspberriesGently fold raspberries into the dough. It’s okay if they break a bit—it creates pretty pink streaks. Step 6: Drop and BakeScoop 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.
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.Keyword almond flour raspberry biscuits, brunch raspberry almond drop biscuits, dairy free raspberry almond biscuits, drop biscuits with frozen raspberries, easy raspberry almond biscuit recipe, healthy raspberry almond treat, make ahead raspberry almond bake, one bowl raspberry biscuits, raspberry almond drop biscuits, raspberry breakfast biscuits
