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Blueberry Biscuits

These warm, flaky blueberry biscuits are quick to mix and bake, featuring tender layers with pockets of jammy fruit and a simple glaze that shines.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 biscuits
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups Flour — all-purpose
  • 1/3 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
Wet Ingredients
  • 1 cup milk, cold
  • 5 tablespoons butter, cold or frozen
  • 1 teaspoon vanilla
  • 1/8 cup water
  • 1/2 teaspoon lemon juice
Filling and Topping
  • 3 ounces blueberries, fresh or dried
  • 1 cup powdered sugar

Method
 

Preparation
  1. Preheat your oven to 450°F.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly mixed.
  3. Add the cold milk and blueberries; stir gently until just combined — the dough will be shaggy.
  4. Break the frozen butter into small chunks and scatter them over the dough.
  5. Fold the dough over the butter chunks and press briefly; repeat folding and pressing until the butter is spread into bits.
  6. Turn the dough onto a floured surface and roll or pat to about 1/4–1/8 inch thick, keeping visible butter flecks.
  7. Use a biscuit cutter to stamp out about six biscuits, re-rolling scraps as needed. Place on a baking sheet.
Baking
  1. Bake for 7–12 minutes until the edges are golden and the tops spring back when touched.
  2. Melt 1 tablespoon of butter and brush it over the hot biscuits.
  3. Mix powdered sugar with water, vanilla, and lemon juice to create a glaze, then drizzle it over the warm biscuits.

Notes

For best results, use cold milk and frozen butter for flakier layers. To save time, keep butter in the freezer and grate it if short on time. Avoid overworking the dough to prevent tough biscuits.