Irresistible Blueberry Biscuits
Soft, buttery biscuits bursting with juicy blueberries, perfect for breakfast, brunch, or dessert. Quick and easy to make, these biscuits are a crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 biscuits 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 2 tsp (10 g) baking powder
- 1/2 tsp (3 g) salt
- 6 tbsp (85 g) unsalted butter, cold and cubed
- 3/4 cup (180 ml) whole milk
- 1 cup (150 g) fresh blueberries
- Optional glaze: 1 cup (120 g) powdered sugar, 2 tbsp (30 ml) milk, 1/2 tsp (2 ml) vanilla extract
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold, cubed butter to the dry mixture. Use a pastry cutter or fork to work the butter into the flour until crumbly with pea-sized chunks.
- Pour in cold whole milk and stir gently until the dough starts to come together. Avoid overmixing.
- Carefully fold in fresh blueberries, being gentle to avoid squishing them.
- Scoop the dough onto the prepared baking sheet using a spoon or ice cream scoop, spacing portions about 2 inches apart.
- Bake for 12-15 minutes, or until the tops are golden brown.
- Optional: While biscuits cool slightly, whisk together powdered sugar, milk, and vanilla extract to make a glaze. Drizzle over biscuits before serving.
Notes
[‘Use cold butter for flaky biscuits.’, ‘Avoid overmixing the dough to keep biscuits light and fluffy.’, ‘If using frozen blueberries, add them straight from the freezer to prevent soggy dough.’, ‘The glaze is optional and can be skipped for a less sweet version.’]
Nutrition
- Serving Size: 1 biscuit
- Calories: 190
- Fat: 7
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: blueberry biscuits, easy dessert, quick breakfast, brunch recipe, sweet treat