First Step: Preheat Oven and Melt Butter
Preheat your oven to 450°F (230°C). If using a glass baking dish or baking at high altitude, reduce temperature slightly to 425°F (220°C). Place ½ cup of unsalted butter, sliced or cut into pieces, in an 8×8-inch or 9×9-inch baking dish and melt it in the oven while it preheats. Keep a close eye to prevent burning, as the melted butter is crucial for the biscuits “swimming” in it while baking.

Second Step: Combine Dry Ingredients
In a medium-sized bowl, whisk together 2 ½ cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda (optional), 1 teaspoon salt, and 2 tablespoons granulated sugar. This mixture forms the biscuit base, providing lift, flavor balance, and crumb structure.

Third Step: Macerate Raspberries
In a separate small bowl, gently toss ¾ cup of the raspberries with 1 tablespoon of granulated sugar. Let them sit for a few minutes to macerate, releasing their juices and softening, which infuses moisture and natural sweetness directly into the batter.

Fourth Step: Mix Wet and Dry Ingredients
Pour 2 cups buttermilk (or a substitute made by mixing milk with lemon juice or vinegar and resting 5-10 minutes) into the bowl of dry ingredients. Stir gently just until combined; it’s important not to overmix to keep the biscuits tender. Fold in the sugared raspberries along with their juicy syrup, distributing fruit flavor evenly throughout the dough.

Fifth Step: Prepare the Baking Dish
Remove the melted butter from the oven and carefully tilt the pan to coat the bottom and sides evenly with the butter. This creates the signature buttery, crispy edges.

Sixth Step: Assemble the Biscuit Dough
Dollop or gently spread the dough evenly across the buttered baking dish, creating a smooth, even layer that covers the butter. Though sticky, use a sharp knife or bench scraper to lightly score the dough into 9 squares (3×3) to mark how the biscuits will be divided after baking.

Seventh Step: Add Remaining Raspberries
Scatter the remaining ¼ cup raspberries evenly over the top of the dough for bursts of juicy flavor and an appealing look.

Eighth Step: Bake the Biscuits
Bake in the preheated oven for 30 to 35 minutes, or until the edges are golden brown, crispy, and the center is cooked through. Oven performance varies, so if the biscuits appear greasy or undercooked, increase the oven temperature by 15-25°F or bake a little longer. The final result is crisp at the edges with a tender, moist center.

Final Step: Cool, Glaze, and Serve
Once baked, allow the biscuits to cool completely in the pan before drizzling with an optional glaze made by mixing 1 cup confectioners’ sugar with 2 tablespoons whole milk. Adjust the milk to get the glaze consistency you prefer. Cut fully along the previously scored lines and serve warm or at room temperature.