Description
Homemade sweet blueberry biscuits deliver pure breakfast magic, blending buttery layers with juicy berries. Delicate crumbs and golden edges promise comfort in each delightful bite, inviting warm memories of Southern kitchen traditions.
Ingredients
Scale
Dry Ingredients:
- 2 cups (480 ml) all-purpose flour
- 1 tablespoon (15 ml) baking powder
- ½ teaspoon (2.5 ml) salt
- ¼ cup (50 g) granulated sugar
Wet Ingredients:
- ½ cup (113 g) unsalted butter, cold and cubed
- ¾ cup (180 ml) buttermilk (plus extra for brushing)
- 1 teaspoon (5 ml) vanilla extract
Blueberry and Glaze Ingredients:
- 1 cup (150 g) fresh or frozen blueberries (do not thaw if frozen)
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) milk or heavy cream
- ½ teaspoon (2.5 ml) vanilla extract
Instructions
- Prepare the oven environment by positioning the rack in the center and heating to 425F (220C). Cover a baking sheet with parchment paper to prevent sticking.
- Create a dry ingredient foundation by thoroughly blending flour, baking powder, salt, and sugar in a spacious mixing bowl, ensuring even distribution.
- Transform the cold butter into delicate crumbly texture by methodically cutting it into the flour mixture using a pastry cutter or fingertips until the consistency resembles coarse granules.
- Introduce liquid elements by gently stirring buttermilk and vanilla extract into the flour mixture, maintaining a light touch to prevent dense biscuits. Mix until ingredients are just incorporated.
- Delicately integrate fresh blueberries into the dough, using gentle folding techniques to prevent fruit from crushing and maintaining structural integrity.
- Transfer the fragile dough onto a flour-dusted surface. Carefully flatten into a rectangular shape approximately 3/4-inch thick. Utilize a round cutter for traditional shapes or slice into rustic square portions.
- Arrange biscuits on the prepared baking sheet, leaving minimal space between them. Softly brush the surface with additional buttermilk to enhance golden coloration and shine.
- Position the baking sheet in the preheated oven, allowing biscuits to transform into golden-brown delicacies within 12-15 minutes. Monitor closely to prevent over-browning.
- While biscuits bake, craft a silky glaze by whisking powdered sugar, milk, and vanilla until achieving a smooth, pourable consistency.
- Once biscuits emerge from the oven, drizzle with the prepared glaze while still warm. Serve immediately to preserve optimal texture and temperature.
Notes
- Prevent blueberry bleeding by tossing fresh berries in a light coating of flour before folding into the dough, which helps maintain their shape and distribute evenly.
- Ensure butter is ultra-cold and cut into small cubes for the flakiest, most tender biscuit texture that creates delightful layered pockets.
- Substitute buttermilk with Greek yogurt or regular milk mixed with lemon juice for a tangy alternative if buttermilk isn’t available in your pantry.
- Make these biscuits gluten-free by swapping wheat flour with a cup-for-cup gluten-free blend, maintaining the same tender crumb and delicious blueberry flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 270
- Sugar: 14 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg