Description
Delight in these tender, fluffy blueberry biscuits, perfectly balanced with a touch of sweetness and a luscious glaze. Made with fresh or dried blueberries folded gently into a buttery dough, these biscuits bake up golden-brown and are finished with a creamy lemon-vanilla glaze, making them a delicious treat ideal for breakfast or tea time.
Ingredients
Units
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
- 1/8 cup 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 easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
- Incorporate Butter: Grate or cut the cold (or frozen) butter into small pieces. Add to the dry ingredients and use a pastry cutter or your fingertips to rub the butter into the mixture until it resembles coarse crumbs.
- Fold in Blueberries: Gently fold in the fresh or dried blueberries, taking care not to crush them, to distribute evenly throughout the dough.
- Add Milk and Form Dough: Pour in the cold milk and gently stir the mixture just until the dough comes together. Avoid overmixing to ensure fluffy biscuits.
- Shape Biscuits: Turn the dough out onto a lightly floured surface and pat it out to about 1-inch thickness. Cut out biscuits using a round cutter or the rim of a glass.
- Bake Biscuits: Place the biscuits on the prepared baking sheet, spacing them slightly apart. Bake in the preheated oven for 12-15 minutes or until the tops are golden brown.
- Prepare Glaze: While the biscuits bake, whisk together powdered sugar, water, vanilla extract, and lemon juice in a small bowl until smooth.
- Glaze and Serve: Once baked, let the biscuits cool slightly, then drizzle the glaze generously over the warm biscuits. Serve fresh and enjoy!
Notes
- Use frozen blueberries if fresh are not available; do not thaw before adding to prevent color bleeding in the dough.
- For a richer flavor, substitute half of the milk with buttermilk.
- Handle the dough gently to maintain flakiness and tenderness.
- Biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Rewarm biscuits gently in the oven before serving to refresh their texture.
Nutrition
- Serving Size: 1 biscuit with glaze
- Calories: 220
- Sugar: 11g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
