Blueberry Biscuits Recipe
Blueberry biscuits are soft, tender and flaky sweet biscuits filled with tart blueberries, topped with a sweet and creamy vanilla glaze. These buttery blueberry buttermilk biscuits are quick, easy to make and are the perfect addition to any breakfast or brunch spread.
Equipment
- 1 large baking sheet
- 1 sheet parchment paper
- 1 box grater (to shred butter)
- 1 whisk and flexible spatula or spoon
- 1 large cookie scoop (3 tbsp, 45 ml) optional
Ingredients
Blueberry Biscuits
- 2 cups (240 g) all purpose flour
- ½ cup (100 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) cold unsalted butter
- 1 cup (240 ml) cold buttermilk
- 1 teaspoon vanilla extract
- 1 cup (140 g) blueberries washed and pat dry, tossed in 1 teaspoon flour
Vanilla Glaze
- 1 cup (120 g) powdered sugar
- 2 - 3 tablespoons (30 - 45 ml) heavy cream or milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 450 F (232 C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk the flour, sugar, baking powder and salt together until well combined.2 cups (240 g) all purpose flour, ½ cup (100 g) granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt
- Grate in the frozen butter, stopping every 2-3 tablespoon to lightly toss and coat the grated butter in the dry ingredients. When all the butter has been grated in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces. This is similar to making a pie crust.½ cup (113 g) cold unsalted butter
- Mix in buttermilk and vanilla extract into the dry ingredients and gently incorporate. Mix until the dough just comes together. There should be a few stray pieces of the dough. Fold in the blueberries.1 cup (240 ml) cold buttermilk, 1 teaspoon vanilla extract , 1 cup (140 g) blueberries
- Using a large cookie scoop, drop 8 heaps blueberry biscuit dough of roughly the same size onto the lined baking sheet.Bake in biscuits in the oven at 450 F (232 C) for 16 -18 minutes or until the biscuits are nicely golden brown and very fragrant. Allow biscuits to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
- Make the creamy glaze to make the blueberry biscuits even better. Mix powdered sugar, heavy cream and vanilla extract to your desired consistency. Then drizzle the glaze on the biscuits and enjoy.1 cup (120 g) powdered sugar, 2 - 3 tablespoons (30 - 45 ml) heavy cream or milk, ¼ teaspoon vanilla extract
Notes
Store: Store baked blueberry biscuits wrapped in foil at room temperature for 1 day. For longer storage, freeze the biscuits.
See Variations section of the blog post to make these as more classic cut-out biscuits or to make them as lemon blueberry biscuits.
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