Description

Blueberry Biscuits are fluffy, tender treats made with sweet, juicy blueberries and rich, cold butter, resulting in flaky layers and a light, moist crumb. A simple vanilla-lemon glaze drizzled over freshly baked biscuits adds sweet, tangy flavor and a beautiful sheen. These biscuits are perfect for breakfast, brunch, or as a delightful snack any time of day. They are easy to make, requiring only basic pantry staples and minimal prep time. Enjoy them warm from the oven for maximum flavor, served fresh, or even save some for later with proper storage.

Ingredients

2 cups all-purpose flour
4 teaspoons baking powder
1/3 cup sugar
1 teaspoon salt
1 cup cold milk
5 tablespoons cold or frozen butter, grated or cut into small pieces
3 ounces fresh or dried blueberries
1 cup powdered sugar
1/8 cup water
1 teaspoon vanilla extract
1/2 teaspoon lemon juice

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Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Grate or cut the cold butter into small pieces. Add it to the dry ingredients and use a pastry cutter or your fingertips to rub the butter in until the mixture looks like coarse crumbs.
Gently fold in the blueberries, being careful not to crush them.
Pour in the cold milk and gently stir until the dough just comes together. Do not overmix.
Turn the dough out onto a lightly floured surface. Pat it out to about 1-inch thickness, then cut out biscuits using a round cutter or the rim of a glass.
Place biscuits onto the prepared baking sheet, spacing them slightly apart. Bake for 12-15 minutes, or until the tops are golden-brown.
While the biscuits are baking, make the glaze: In a small bowl, whisk together the powdered sugar, water, vanilla extract, and lemon juice until smooth.
Let the biscuits cool slightly, then drizzle the glaze generously over the warm biscuits. Serve fresh and enjoy.

Notes

For substitutions, use whole wheat flour or gluten-free flour for a different texture. Frozen blueberries can replace fresh; just do not thaw. For a dairy-free option, swap butter with plant-based margarine and milk with almond or oat milk. Prepare biscuits ahead and store them airtight for 2 days or freeze up to 1 month. Reheat before serving for best texture. If dough becomes sticky, chill briefly before shaping. Do not overmix to keep biscuits tender. To avoid soggy glaze, let biscuits cool before drizzling. Dried blueberries can be used for a chewier contrast.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American