Description

Blueberry biscuits are tender, buttery pastries studded with juicy blueberries and drizzled with a sweet vanilla glaze. Perfect for breakfast, brunch, or dessert. Easily made gluten-free or vegan.

Ingredients

For the Biscuits:

– 2 cups all-purpose flour (or gluten-free flour blend)

– 1 tbsp baking powder

– ½ tsp baking soda

– ½ tsp salt

– ¼ cup granulated sugar (reduce for less sweetness)

– ½ cup cold unsalted butter, cubed (or plant-based butter for vegan option)

– ¾ cup cold buttermilk (or homemade substitute: ¾ cup milk + 1 tbsp lemon juice, let sit 5–10 minutes)

– 1 tsp vanilla extract

– 1 cup fresh or frozen blueberries (do not thaw if frozen)

For the Vanilla Glaze (optional):

– 1 cup powdered sugar

– 2–3 tbsp milk or heavy cream (or plant-based milk for vegan option)

– ½ tsp vanilla extract

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Instructions

Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Add cold butter cubes. Use a pastry cutter, fork, or fingertips to mix until the mixture resembles coarse crumbs.
Stir in cold buttermilk and vanilla extract until just combined. Avoid overmixing to prevent dense biscuits.
Gently fold in blueberries, being careful not to burst them.
Turn the dough out onto a floured surface. Roll into a 1-inch-thick rectangle.
Use a biscuit cutter to cut out rounds, pressing straight down without twisting. Reroll scraps and repeat.
Place biscuits on the prepared baking sheet. Bake for 14–16 minutes, or until lightly golden and cooked through.
Let cool slightly.
For the glaze: Whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle over warm biscuits.
Serve and enjoy!

Notes

– Use very cold butter: This ensures flaky layers—handle the dough as little as possible.

– Avoid twisting the biscuit cutter: Press straight down to allow biscuits to rise properly during baking.

– Gluten-free option: Substitute all-purpose flour with a gluten-free flour blend.

– Vegan option: Use plant-based butter and buttermilk (combine plant-based milk with lemon juice).

– Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Freeze baked biscuits for longer storage; reheat in the oven to restore crispiness.

– Savory twist: Skip sugar and glaze; add shredded cheese or herbs like chives for a savory version.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast / Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit (without glaze)
Calories: ~220
Sugar: 8g
Sodium: 250mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg