Description
These Blueberry Biscuits are a delightful blend of fluffy, buttery biscuit dough studded with juicy fresh blueberries and topped with a sweet vanilla-lemon glaze. Perfect for breakfast or brunch, these biscuits combine a tender crumb with the burst of fruity sweetness and a glossy, tangy finish.
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, gently folded into the dough
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) 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: Grate or cut the cold or frozen butter into small pieces and add to the dry ingredients. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
- Add Blueberries: Gently fold the fresh or dried blueberries into the dough, taking care not to crush them to maintain their texture and flavor.
- Add Milk and Form Dough: Pour in the cold milk and stir gently just until the dough comes together. Avoid overmixing to keep the biscuits light and fluffy.
- Shape Biscuits: Turn the dough onto a lightly floured surface and pat it out to about 1-inch thickness. Cut out biscuits using a round cutter or the rim of a glass.
- Bake Biscuits: Place the biscuits on the prepared baking sheet spaced slightly apart. Bake for 15 minutes or until the tops turn golden-brown and the 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 and Serve: Let the warm biscuits cool slightly before drizzling the glaze generously over them. Serve fresh and enjoy!
Notes
- Use frozen blueberries if fresh are not available; do not thaw to prevent the dough from becoming soggy.
- To keep biscuits fluffy, handle dough gently and avoid overmixing.
- Butter should be very cold or frozen for flakier biscuits.
- The glaze can be adjusted for sweetness or thickness by varying the powdered sugar or water amounts.
- Serve biscuits warm for best flavor and texture.
Nutrition
- Serving Size: 1 biscuit
- Calories: 220 kcal
- Sugar: 9 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg
