Description
These Blueberry Biscuits are flaky, tender, and studded with fresh blueberries, perfect for a delightful breakfast or snack. Topped with a sweet vanilla-lemon glaze, they offer a perfect balance of fruity and sweet flavors with a buttery biscuit base.
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
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 degrees Fahrenheit (220 degrees Celsius) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until fully combined and evenly mixed.
- Incorporate Butter: Grate or cut the cold or frozen butter into small pieces and add it to the dry ingredients. Use a pastry cutter or your fingertips to rub the butter in until the mixture resembles coarse crumbs.
- Fold in Blueberries: Gently fold the blueberries into the crumbly mixture to avoid crushing them and to distribute them evenly throughout the dough.
- Add Milk and Form Dough: Pour in the cold milk and gently stir the mixture just until the dough comes together. Be careful not to overmix to maintain fluffy biscuits.
- Shape Biscuits: Turn the dough out onto a lightly floured surface. Pat it gently to about 1-inch thickness. Use a round cutter or the rim of a glass to cut out biscuits.
- Arrange and Bake: Place the cut biscuits on the prepared baking sheet with a slight space between each. Bake in the preheated oven for 15 minutes or until the tops are golden brown and biscuits are cooked through.
- Prepare Glaze: While biscuits bake, whisk together powdered sugar, water, vanilla extract, and lemon juice in a small bowl until smooth.
- Glaze and Serve: Let biscuits cool slightly after baking, then drizzle the glaze generously over the warm biscuits. Serve fresh for the best taste and texture.
Notes
- Use frozen blueberries if fresh are out of season, but do not thaw them to prevent color bleeding.
- Ensure the butter and milk are very cold for flaky biscuit texture.
- Do not overmix the dough to keep biscuits tender and fluffy.
- For added zest, substitute lemon juice with orange juice in the glaze.
- If you prefer, you can brush the biscuits with melted butter right after baking for extra richness before glazing.
Nutrition
- Serving Size: 1 biscuit
- Calories: 210 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
