Description
These irresistible blueberry biscuits are perfect for a delightful breakfast or brunch. They combine a tender, flaky texture with bursts of juicy blueberries and a sweet glaze on top, making every bite a blissful experience. Easy to prepare with basic ingredients, these biscuits bake to a golden perfection and are sure to become a family favorite.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (Substitute with gluten-free flour if desired)
- 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
Fruit
- 1 cup Blueberries (Fresh or frozen, toss frozen ones in flour)
Glaze
- 1 cup Powdered Sugar
- 2-3 tablespoons Milk (to mix with powdered sugar)
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C) and 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, baking soda, salt, and granulated sugar until well combined.
- Cut in Butter: Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingertips to incorporate the butter until the mixture resembles coarse crumbs, which will help create a flaky texture.
- Combine Wet Ingredients: In a separate bowl, mix the buttermilk and vanilla extract thoroughly. Pour this wet mixture into the dry ingredients.
- Add Blueberries: Toss the blueberries with a little flour to prevent them from sinking and gently fold them into the dough, being careful not to crush them.
- Shape Dough: Pat the dough out on a floured surface into a rectangle about 1 inch thick. Fold the rectangle slightly over itself to build flakiness, then cut the dough into rounds using a biscuit cutter.
- Prepare for Baking: Place the biscuit rounds evenly spaced on the prepared baking sheet.
- Bake Biscuits: Bake in the preheated oven for 14 to 18 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
- Prepare Glaze: While the biscuits are baking, combine powdered sugar and milk in a small bowl to create a smooth glaze.
- Glaze and Serve: Remove the biscuits from the oven and while they are still warm, drizzle the glaze on top. Serve immediately to enjoy the biscuits at their best.
Notes
- You can substitute all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
- If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon vinegar and let it sit for 5-10 minutes before using.
- For fluffier biscuits, handle the dough gently and don’t overwork it.
- Tossing frozen blueberries in flour prevents them from bleeding too much into the dough.
- The glaze can be adjusted in thickness by adding more or less milk.
