Description
Indulge in the delightful combination of sweet blueberries and tender, fluffy biscuits with this easy-to-follow recipe. These biscuits are perfect for breakfast or dessert, offering a burst of fruity flavor in every bite.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
Additional Ingredients:
- 6 tablespoons cold unsalted butter (cut into cubes)
- 3/4 cup buttermilk (plus more if needed)
- 1 cup fresh or frozen blueberries
- 1 tablespoon heavy cream (for brushing)
- 1 tablespoon coarse sugar (for topping, optional)
- 1/2 cup powdered sugar
- 1–2 tablespoons milk (for glaze)
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.
- Add butter: Cut in the cold butter until the mixture resembles coarse crumbs.
- Incorporate buttermilk: Gently stir in the buttermilk until a shaggy dough forms, then fold in the blueberries.
- Shape and cut: Turn the dough onto a floured surface, pat it into a rectangle, create layers, and cut into biscuits.
- Prepare for baking: Place the biscuits on the baking sheet, brush with heavy cream, and sprinkle with coarse sugar if desired.
- Bake: Bake for 15–18 minutes until golden brown.
- Make glaze: Whisk together powdered sugar, milk, and vanilla extract for the glaze.
- Glaze and serve: Drizzle the warm biscuits with the glaze before serving.
Notes
- Use frozen blueberries to prevent excess bleeding.
- Enhance flavor with lemon zest in the dough or glaze.
- Best served warm.
Nutrition
- Serving Size: 1 biscuit
- Calories: 230
- Sugar: 10 g
- Sodium: 310 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
