Quick Description
These sweet blueberry biscuits are flaky, tender, and bursting with fresh blueberries. Lightly sweetened, with a touch of lemon zest, they make the perfect breakfast or afternoon treat!
Servings & Timing
- Servings: 8 biscuits
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: 30–35 minutes
Ingredients List:
For the Biscuits:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
- ⅓ cup unsalted butter, cold and cut into small cubes
- ¾ cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional, for extra flavor)
- 1 ½ cups fresh blueberries (or frozen, if preferred)
For the Glaze (optional):
- 1 cup powdered sugar
- 1 tbsp milk or lemon juice
- ½ tsp vanilla extract
Instructions:
-
Preheat the Oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
-
Make the Biscuit Dough:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using).
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
-
Add the Wet Ingredients:
- In a separate small bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest (if using). Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
-
Fold in the Blueberries:
- Gently fold in the fresh blueberries, being careful not to crush them. If using frozen blueberries, add them straight from the freezer to avoid them bleeding too much color into the dough.
-
Shape the Biscuits:
- Turn the dough out onto a lightly floured surface and gently knead it 3–4 times to bring it together. Pat the dough into a 1-inch thick rectangle or circle.
- Use a round biscuit cutter (or a glass) to cut out biscuits. Re-roll the dough scraps to cut out more biscuits. Place the biscuits on the prepared baking sheet, leaving a little space between them.
-
Bake the Biscuits:
- Brush the tops of the biscuits with a little extra heavy cream to help them brown and add a golden finish.
- Bake in the preheated oven for 15–20 minutes, or until the biscuits are golden brown on top and cooked through. A toothpick inserted into the center should come out clean.
-
Make the Glaze (Optional):
- While the biscuits are baking, mix the powdered sugar, milk (or lemon juice), and vanilla extract in a small bowl to make the glaze. Add more milk or sugar as needed to reach your desired consistency.
-
Serve:
- Let the biscuits cool slightly, then drizzle the glaze over the warm biscuits. Serve immediately and enjoy!
Additional Notes:
- For Flakier Biscuits: Use cold butter and handle the dough as little as possible to ensure the biscuits stay light and flaky.
- Freezing: You can freeze the unbaked biscuits before baking. Place them on a baking sheet to freeze, then transfer them to a freezer bag. Bake from frozen at 425°F for 20–25 minutes.
- Variations: You can swap blueberries for raspberries, blackberries, or even chopped strawberries for a different fruity twist.
Dietary Info:
- Keto/Low-Carb: This recipe is not keto-friendly, but you can try substituting almond flour and a sugar substitute for a low-carb version.
- Gluten-Free: Use a gluten-free all-purpose flour blend to make this recipe gluten-free.
Storage & Make-Ahead:
- Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the biscuits for up to 3 months.
- Make-Ahead: You can prepare the dough ahead of time, shape the biscuits, and refrigerate them until ready to bake.
