Description
These tender, buttery blueberry biscuits are a delightful twist on classic buttermilk biscuits, filled with juicy blueberries and topped with a sweet glaze for the perfect breakfast or brunch treat.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk (plus more for brushing)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1/2 cup powdered sugar (for glaze)
- 1–2 tablespoons milk (for glaze)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- In a separate bowl, combine buttermilk and vanilla extract. Pour into the dry mixture and stir gently until just combined.
- Fold in the blueberries carefully to avoid crushing them.
- Turn the dough onto a lightly floured surface and pat it into a 1-inch-thick rectangle. Cut into rounds or squares.
- Place biscuits on the prepared baking sheet and brush the tops with a little buttermilk.
- Bake for 15–18 minutes, or until golden brown.
- In a small bowl, whisk together powdered sugar and milk to make the glaze.
- Drizzle glaze over warm biscuits before serving.
Notes
- Use frozen blueberries without thawing to prevent excess moisture.
- Do not overmix the dough; it keeps the biscuits light and fluffy.
- Add a touch of lemon zest for a bright flavor variation.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 10g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
