Description
Warm blueberry biscuits with a buttery texture and juicy blueberries, perfect for breakfast or a snack.
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 (gently folded into the dough)
- 1 cup powdered sugar
- 1/8 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- Add the cold butter to the dry ingredients and use a pastry cutter or your fingertips to rub the butter in until the mixture resembles coarse crumbs.
- Gently fold in the blueberries, being careful not to crush them.
- Pour in the cold milk and stir until the dough just comes together; avoid overmixing.
- Turn the dough onto a lightly floured surface and pat it to about 1-inch thickness.
- Use a round cutter or the rim of a glass to cut out biscuits and space them slightly apart on the prepared baking sheet.
- Bake for 12-15 minutes until the tops turn golden-brown.
- While the biscuits bake, whisk together powdered sugar, water, vanilla extract, and lemon juice in a small bowl until smooth.
- Allow the biscuits to cool slightly before drizzling the glaze generously over the warm biscuits and serving fresh.
Notes
For added flavor, consider using fresh blueberries when in season. Store biscuits in an airtight container at room temperature for up to two days or freeze them for up to three months.
