Almond Buttermilk Biscuits
Soft, flaky Almond Buttermilk Biscuits made with grated butter, almond paste, and a warm almond-butter glaze. Easy, tender biscuits perfect for brunch or coffee. Includes step-by-step instructions and baking tips.
Ingredients
- 2½ cups self-rising flour or 2½ cups all-purpose flour + 1 tbsp baking powder + 1 tsp salt
- ½ cup 1 stick unsalted frozen butter, grated
- 3 to 4 oz almond paste finely grated or crumbled
- 1 cup chilled buttermilk
- ¼ tsp almond extract optional
- 2 tsp sugar optional
For the Almond Butter Glaze:
- 2 tbsp unsalted butter melted
- ¼ tsp almond extract
- 2 tbsp sliced almonds
Instructions
- Preheat the oven to 400°F (204°C).
- In a large mixing bowl, combine the grated almond paste, grated frozen butter, and flour. Toss to mix until it looks like coarse crumbs.
- Chill the bowl with the mixture for 10 minutes.
- Make a well in the center and pour in the chilled buttermilk and almond extract (if using). Add sugar if desired.
- Stir gently until a sticky dough forms—do not overmix.
- Turn the dough onto a lightly floured surface and pat into a ¾-inch thick disc.
- Fold and gently roll the dough 4–5 times to create layers and flakes.
- Using a biscuit cutter, cut out biscuits and place them on a parchment-lined baking sheet or in a cast iron skillet.
- Bake for 12 minutes then flip them then leave for an additional 3 minutes until the tops are golden brown.
- While warm, brush the biscuits with melted butter mixed with almond extract.
- Sprinkle sliced almonds on top for extra crunch and almond flavor.