Quick Description
Fluffy buttermilk biscuits studded with sweet, juicy blueberries and finished with a drizzle of simple glaze. A bakery-style breakfast or dessert that’s easy to make at home!
Servings & Timing
- Servings: 10–12 biscuits
- Prep Time: 15 minutes
- Bake Time: 15–18 minutes
- Cooling/Glazing Time: 10 minutes
- Total Time: ~45 minutes
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 tbsp granulated sugar
- ½ cup (1 stick) cold unsalted butter, cubed
- ¾ cup cold buttermilk (plus 1–2 tbsp if needed)
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- 1 tsp lemon zest (optional, for brightness)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- ½ tsp vanilla extract
Instructions
Step 1: Make the Biscuit Dough
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar.
- Cut in cold butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs.
- Stir in buttermilk until just combined (do not overmix).
- Gently fold in blueberries and lemon zest.
Step 2: Shape the Biscuits
- Turn dough onto a floured surface and gently pat into a 1-inch thick rectangle.
- Use a biscuit cutter or glass to cut out rounds.
- Place on prepared baking sheet, close together for soft edges or spaced apart for crispier edges.
Step 3: Bake
- Bake 15–18 minutes, until golden brown on top.
- Remove from oven and let cool slightly.
Step 4: Glaze
- Whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle over warm biscuits.
Additional Notes
- Handle dough gently; overmixing makes biscuits tough.
- If dough feels too dry, add 1–2 tbsp extra buttermilk.
- Frozen blueberries help prevent purple streaking in the dough.
Dietary Info (per biscuit, approx.):
- Calories: 210
- Protein: 3 g
- Carbs: 34 g
- Fat: 7 g
Ingredient Substitutions
- Buttermilk Substitute: ¾ cup milk + 2 tsp vinegar or lemon juice (let sit 5 min).
- Dairy-Free: Use vegan butter + almond milk.
- Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
Variations
- Lemon-Glazed Blueberry Biscuits: Add lemon juice to glaze instead of vanilla.
- Cinnamon Sugar Blueberry Biscuits: Sprinkle cinnamon sugar before baking.
- Savory Twist: Skip glaze and add cream cheese spread.
Storage & Make-Ahead
- Store in an airtight container at room temperature for 2 days or in the fridge for 5 days.
- Reheat in the oven for 5–7 minutes at 325°F for best texture.
- Freeze baked (unglazed) biscuits for up to 2 months.
FAQs
Q: Can I use dried blueberries?
A: Yes, but soak them in hot water for 10 minutes first.
Q: Why are my biscuits dense?
A: Likely due to overmixing the dough or warm butter. Keep butter cold and mix lightly.
Q: Can I double the glaze?
A: Absolutely! Some people love them extra sweet.
Call-to-Action
These Glazed Blueberry Biscuits are a bakery-style treat you can make right in your own kitchen. Perfect for weekend brunch, holiday mornings, or just when you need a little sweetness in your day.
