Description
Delight in these fluffy and tender Blueberry Biscuits, bursting with fresh blueberries and topped with a sweet, tangy glaze. Perfect for breakfast or an afternoon snack, these biscuits combine the flaky texture of classic biscuits with the natural sweetness of blueberries and a smooth vanilla-lemon glaze.
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
- 3 ounces fresh or dried blueberries
Glaze Ingredients
- 1 cup powdered sugar
- 1/8 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until thoroughly combined.
- Incorporate Butter: Grate or cut the cold or frozen butter into small pieces. Add them to the dry mixture and use a pastry cutter or your fingertips to rub the butter in until the mixture resembles coarse crumbs.
- Add Blueberries: Gently fold in the fresh or dried blueberries, taking care not to crush them, to maintain their shape and burst of flavor.
- Combine Wet Ingredients: Pour in the cold milk and carefully stir until the dough just comes together. Avoid overmixing to keep the biscuits light and fluffy.
- Shape Dough: Turn the dough out onto a lightly floured surface. Pat it out evenly to about 1-inch thickness. Use a round cutter or the rim of a glass to cut out biscuits.
- Arrange & Bake: Place the cut biscuits onto the prepared baking sheet, spacing them slightly apart. Bake for 15 minutes or until the tops turn golden brown and biscuits are cooked through.
- Prepare Glaze: While baking, whisk together powdered sugar, water, vanilla extract, and lemon juice in a small bowl until smooth.
- Glaze Biscuits: Let the biscuits cool slightly after baking, then drizzle the glaze generously over the warm biscuits for a sweet finishing touch.
- Serve: Serve the glazed blueberry biscuits fresh and enjoy their warm, sweet, and tender goodness.
Notes
- Cold butter is essential to create flaky biscuit layers; avoid letting it soften before mixing.
- Use fresh blueberries when possible for juicier biscuits; dried blueberries may affect moisture.
- Be gentle when folding blueberries into the dough to prevent color bleeding.
- Do not overmix the dough to keep the biscuits tender and fluffy.
- The glaze can be adjusted by adding more water or powdered sugar for desired consistency.
- Leftover biscuits store well in an airtight container and can be reheated gently before serving.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 280 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
