Fluffy, Buttery Biscuits Bursting with Juicy Blueberries
These homemade blueberry biscuits are tender, slightly sweet, and drizzled with a zesty lemon glaze—perfect for breakfast, brunch, or a sweet snack!
📝 Ingredients
For the Biscuits:
- 2 cups all-purpose flour (240g)
- ⅓ cup granulated sugar (67g)
- 4 tsp baking powder
- 1 tsp salt
- 5 tbsp cold unsalted butter (71g), frozen & grated
- 1 cup cold milk (whole or buttermilk for extra tenderness)
- 3 oz (½ cup) fresh or dried blueberries
For the Glaze:
- 1 cup powdered sugar (120g)
- 2 tbsp water (or milk for creamier glaze)
- 1 tsp vanilla extract
- ½ tsp lemon juice (or zest for extra zing)
Optional:
- 1 tbsp melted butter (for brushing)
👩🍳 Step-by-Step Instructions
1. Prep & Preheat
- Preheat oven to 450°F (230°C).
- Line a baking sheet with parchment paper.
2. Mix Dry Ingredients
- In a large bowl, whisk flour, sugar, baking powder, and salt.
3. Add Butter
- Grate frozen butter into the flour mixture.
- Toss lightly until butter pieces are coated.
4. Add Wet Ingredients
- Pour in cold milk and stir just until combined (don’t overmix!).
- Gently fold in blueberries.
5. Shape & Cut
- Turn dough onto a floured surface and knead 2-3 times.
- Pat into a 1-inch-thick rectangle.
- Cut into 6 rounds with a biscuit cutter (or square wedges with a knife).
6. Bake
- Arrange biscuits on the baking sheet.
- Bake 10-12 mins until golden.
- Brush with melted butter (optional).
7. Glaze & Serve
- Whisk glaze ingredients until smooth.
- Drizzle over warm biscuits.
🌟 Pro Tips
🍯 Fluffy Biscuit Secrets:
- Keep ingredients cold—warm butter = flat biscuits.
- Don’t overwork dough—mix until just combined.
🫐 Berry Tips:
- Toss frozen blueberries in 1 tbsp flour to prevent sinking.
- Dried blueberries? Soak in warm water for 10 mins first.
🍋 Glaze Variations:
- Orange glaze: Swap lemon for orange juice + zest.
- Maple glaze: Use maple syrup instead of water.
❓ FAQs
1. Can I use frozen blueberries?
Yes! Don’t thaw—fold in frozen to avoid purple streaks.
2. Why are my biscuits dense?
- Overmixed dough → Handle gently.
- Old baking powder → Check expiration date.
3. Can I make these ahead?
- Freeze unbaked biscuits for 1 month (bake from frozen +2 mins).
- Glaze fresh before serving.
4. How to store leftovers?
- Room temp: 1 day (covered).
- Fridge: 3 days (reheat in oven at 300°F for 5 mins).
5. Can I make them vegan?
Use plant-based butter + almond milk and a flax egg.
🍽️ Final Thoughts
These blueberry biscuits are buttery, fruity, and just sweet enough—ideal with coffee, tea, or as a dessert with whipped cream!
“Breakfast just got a whole lot brighter!” ☀️
Tag your creations #BlueberryBiscuitMagic
