Description
These Blueberry Biscuits are cheerful, flaky, and buttery, made with frozen blueberries and topped with a light vanilla glaze for the perfect bakery-style treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup cold buttermilk (plus extra for brushing)
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries
- 1 tablespoon flour (for tossing berries)
- Coarse sugar for tops (optional)
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk flour, baking powder, sugar, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in vanilla and buttermilk just until a shaggy dough forms. Do not overmix.
- Toss frozen blueberries with 1 tablespoon flour, then gently fold into the dough.
- Turn dough onto a floured surface. Pat into a 1-inch rectangle, fold in half, then pat again. Repeat once for flaky layers.
- Cut 8 biscuits using a 2½-inch cutter (press straight down). Place on sheet, brush tops with buttermilk, and sprinkle coarse sugar if desired.
- Bake 15–18 minutes until tall and golden. Cool 5 minutes before glazing.
- Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm biscuits and serve.
Notes
Use frozen blueberries to keep the dough cold and evenly distributed. Avoid twisting the cutter to ensure biscuits rise tall and fluffy.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 230
- Sugar: 10g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: blueberry biscuits, fluffy biscuits, biscuit recipe, vanilla glaze, frozen blueberries