Blueberry Biscuits
These Blueberry Biscuits are light, fluffy, and bursting with sweet blueberries, finished with a simple vanilla-lemon glaze. Perfect for breakfast, brunch, or an afternoon treat, they come together in under 30 minutes for a cozy, homemade indulgence that’s freezer-friendly and kid-approved.
Ingredients
For the Biscuits
- 2 cups all-purpose flour
- 4 tsp baking powder
- 0.33 cup sugar
- 1 tsp salt
- 1 cup cold milk
- 5 tbsp cold or frozen butter grated or cut into small pieces
- 3 oz fresh or dried blueberries
For the Glaze
- 1 cup powdered sugar
- 0.125 cup water
- 1 tsp vanilla extract
- 0.5 tsp lemon juice
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in the cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
- Gently fold in blueberries.
- Pour in cold milk and stir until dough just comes together. Do not overmix.
- Turn dough onto a lightly floured surface, pat to 1-inch thickness, and cut biscuits with a round cutter.
- Place biscuits on prepared baking sheet and bake for 12–15 minutes until golden brown.
- While baking, whisk together powdered sugar, water, vanilla, and lemon juice until smooth.
- Cool biscuits slightly, then drizzle with glaze before serving.
Notes
- Store cooled biscuits in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Reheat in a 350°F oven for 5–10 minutes for best texture.
- For extra flavor, add lemon zest or cinnamon to the dough.