Sweet Blueberry Biscuits are a heavenly fusion of tender, buttery biscuits and the juicy burst of fresh blueberries, all finished with a sweet vanilla glaze. These biscuits are perfect for breakfast, brunch, or an afternoon snack with tea. Unlike traditional scones or muffins, these biscuits are fluffier, slightly crumbly, and enriched with the natural sweetness of blueberries that burst in every bite. The glaze adds just the right touch of indulgence, making them feel like a cross between a pastry and a comforting Southern-style biscuit. Whether served warm from the oven or enjoyed at room temperature, they’re guaranteed to brighten your day.
Ingredients:
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons granulated sugar
- ½ cup (1 stick) unsalted butter, cold and cubed
- ¾ cup buttermilk (plus more for brushing)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions:
1. Preheat and Prep
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper or lightly grease it.
2. Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- This ensures even distribution of leavening agents and sweetness.
3. Cut in the Butter
- Add the cold, cubed butter to the flour mixture.
- Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter. This step is key to flaky biscuits.
4. Add Wet Ingredients
- In a small bowl, mix the buttermilk and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix.
5. Fold in the Blueberries
- Gently fold in the blueberries, being careful not to crush them. If using frozen berries, toss them in a tablespoon of flour before adding to prevent them from bleeding too much color into the dough.
6. Shape the Biscuits
- Turn the dough out onto a lightly floured surface.
- Pat it into a 1-inch thick rectangle. Fold the dough in half and pat it down again. Repeat this folding process 2–3 times to create layers.
- Cut out biscuits using a round cutter or a glass, pressing straight down without twisting (twisting seals the edges and prevents rising).
- Gather scraps and repeat until all dough is used.
7. Bake
- Place the biscuits on the prepared baking sheet, close together for soft sides or spaced apart for crispier edges.
- Brush the tops with a little buttermilk for a golden finish.
- Bake for 15–18 minutes, or until the tops are golden brown and the biscuits are cooked through.
8. Make the Glaze
- While the biscuits bake, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Adjust the consistency by adding more milk (for a thinner glaze) or more sugar (for a thicker one).
9. Glaze and Serve
- Once the biscuits are out of the oven, let them cool for 5 minutes.
- Drizzle the glaze generously over the warm biscuits.
- Serve immediately or let them cool completely for a firmer glaze.
Serving Suggestions:
- Pair with a cup of Earl Grey or a vanilla latte for a cozy morning.
- Add a dollop of whipped cream or a smear of lemon curd for extra indulgence.
- These biscuits also make a lovely base for a shortcake-style dessert—just split and fill with whipped cream and more berries!
Tips & Variations:
- No Buttermilk? Mix ¾ cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
- Add Zest: A bit of lemon or orange zest in the dough adds a bright citrus note.
- Make Ahead: Freeze unbaked biscuits and bake straight from frozen, adding 2–3 minutes to the baking time.
Would you like a savory twist on this recipe next—maybe something like cheddar-chive biscuits with a honey butter glaze?