Description
These irresistible blueberry biscuits are the perfect breakfast treat, combining a tender, flaky texture with bursts of sweet blueberries. Made with simple ingredients and topped with a light vanilla glaze, they promise a delightful start to your day.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (can substitute with gluten-free flour)
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/4 cup Granulated Sugar
Wet Ingredients
- 1/2 cup Unsalted Butter (cold and cubed)
- 3/4 cup Buttermilk (or milk mixed with vinegar)
- 1 teaspoon Vanilla Extract
Add-ins
- 1 cup Blueberries (fresh or frozen, toss frozen in flour)
Glaze
- 1 cup Powdered Sugar
- 2-3 tablespoons Milk
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
- Incorporate Butter: Add the cold, cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Add Wet Ingredients: Pour in the buttermilk and vanilla extract. Stir gently until just combined, taking care not to overmix, to maintain biscuit tenderness.
- Fold in Blueberries: Carefully fold in the blueberries to distribute them evenly without crushing, ensuring bursts of blueberry flavor throughout the biscuits.
- Shape Biscuits: Turn the dough onto a floured surface and gently knead a few times to bring it together. Pat or roll the dough to about 1 inch thick. Use a biscuit cutter to cut out 8 biscuits.
- Bake Biscuits: Place the biscuits on a baking sheet lined with parchment paper or lightly greased. Bake in a preheated oven at 425°F (220°C) for approximately 15–18 minutes, until golden brown and cooked through.
- Prepare Glaze: While the biscuits bake, whisk together the powdered sugar and milk until smooth, adjusting the milk quantity for desired consistency.
- Glaze Biscuits: Once the biscuits have cooled slightly, drizzle the vanilla glaze over the top for a sweet finishing touch.
- Serve and Enjoy: Serve the blueberry biscuits warm for the best taste and texture, perfect alongside your morning coffee or tea.
Notes
- You can substitute gluten-free flour for a gluten-free version of these biscuits.
- If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes.
- To prevent blueberries from sinking, toss frozen blueberries in a little flour before adding to the batter.
- For a richer texture, use cold butter and handle the dough as little as possible.
- Store leftover biscuits in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
