Description
These Blueberry Biscuits are fluffy, tender, and bursting with fresh blueberries. Perfectly baked with a light glaze, they make an ideal breakfast treat or afternoon snack.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour
- 4 teaspoons Baking powder
- 1/3 cup Sugar
- 1 teaspoon Salt
Wet Ingredients
- 1 cup Cold milk
- 5 tablespoons Cold or frozen butter, grated or cut into small pieces
Blueberries
- 3 ounces Fresh or dried blueberries, gently folded into the dough
Glaze Ingredients
- 1 cup Powdered sugar
- 2 tablespoons Water
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Lemon juice
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until evenly combined.
- Incorporate butter: Add the grated or small pieces of cold or frozen butter to the dry ingredients. Use a pastry cutter or your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
- Fold in blueberries: Gently fold the fresh or dried blueberries into the mixture, being careful not to crush them to keep bursts of flavor.
- Add milk and form dough: Pour in the cold milk and gently stir until the dough just comes together. Avoid overmixing to keep the biscuits fluffy.
- Shape biscuits: Turn the dough onto a lightly floured surface and pat it to about 1-inch thickness. Use a round cutter or glass rim to cut out biscuits.
- Bake biscuits: Place the biscuits on the prepared baking sheet with slight spacing. Bake for 15 minutes or until the tops are golden brown and cooked through.
- Make glaze: While biscuits bake, whisk powdered sugar, water, vanilla extract, and lemon juice in a small bowl until smooth.
- Glaze and serve: Let the biscuits cool slightly then drizzle the glaze generously over the warm biscuits. Serve immediately and enjoy!
Notes
- Use frozen blueberries if fresh are not available, but do not thaw to prevent excess moisture in dough.
- For a richer flavor, substitute milk with buttermilk or half-and-half.
- Do not overmix the dough to ensure tender and flaky biscuits.
- The glaze can be adjusted in thickness by adding more powdered sugar or water as needed.
- The biscuits are best eaten fresh but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 biscuit
- Calories: 210 kcal
- Sugar: 9 g
- Sodium: 280 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
