Description
Tender, buttery biscuits loaded with juicy blueberries and topped with a sweet glaze — a perfect breakfast or brunch treat that’s soft, fluffy, and bursting with flavor.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp sugar
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk (plus more for brushing)
- 1 cup fresh or frozen blueberries
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp milk (for glaze)
- 1/2 tsp vanilla extract (for glaze)
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, baking soda, salt, and sugar.
- Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Pour in buttermilk and gently stir until the dough just comes together — do not overmix.
- Gently fold in the blueberries.
- Turn the dough onto a floured surface and pat into a 1-inch thick rectangle.
- Cut into rounds or squares using a biscuit cutter or knife.
- Place biscuits on the baking sheet and brush tops with buttermilk.
- Bake for 15–18 minutes or until golden brown.
- While biscuits cool slightly, whisk together powdered sugar, milk, and vanilla extract to make the glaze.
- Drizzle glaze over warm biscuits and serve.
Notes
- Use frozen blueberries straight from the freezer to prevent excess bleeding into the dough.
- Do not overwork the dough — this ensures a light and fluffy texture.
- Add lemon zest to the dough or glaze for a bright, citrusy twist.
- Store leftovers in an airtight container for up to 2 days or freeze for longer storage.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American