Description
Deliciously fluffy blueberry biscuits with a sweet glaze, perfect for breakfast or a snack. These biscuits combine tender crumb with bursts of fresh or dried blueberries and a simple vanilla-lemon glaze for a delightful treat.
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, gently folded into the dough
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons 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 and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt to evenly distribute all dry components.
- Incorporate Butter: Grate or cut the cold or frozen butter into small pieces and add to the dry mixture. Use a pastry cutter or your fingertips to rub the butter in until the mixture resembles coarse crumbs.
- Add Blueberries: Gently fold in the blueberries, careful not to crush them to keep the biscuits light and bursting with blueberry flavor.
- Add Milk and Form Dough: Pour in the cold milk and gently stir until the dough just comes together. Avoid overmixing to retain fluffiness.
- Shape Biscuits: Turn the dough out onto a lightly floured surface, pat to about 1-inch thickness, then cut out biscuits using a round cutter or glass rim.
- Bake: Place biscuits on the prepared baking sheet, spacing slightly apart, and bake for 15 minutes or until golden brown on top.
- 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 before drizzling the glaze generously over the warm biscuits. Serve fresh and enjoy!
Notes
- For a dairy-free option, substitute milk and butter with plant-based alternatives.
- Fresh blueberries give the best texture, but dried blueberries work well if moistened slightly.
- Be careful not to overwork the dough to keep biscuits light and fluffy.
- If glaze is too thick, add more water a teaspoon at a time to reach desired consistency.
- Biscuits are best served warm but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 biscuit
- Calories: 220 kcal
- Sugar: 9 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
