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Blueberry Biscuits
Ben Carraoli

Blueberry Biscuits

I recently baked a batch of these homemade blueberry biscuits, and let me just say—they’re a game-changer. The moment I bit into the warm, fluffy biscuit filled with juicy blueberries and topped with sweet lemon glaze, I knew I had to share it. It reminded me of cozy weekend mornings and simple joys.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Course: Dessert, Side Dish, Snack
Calories: 200
Ingredients Method

Ingredients
  

  • Dry Ingredients
  • 2 cups all-purpose flour – Gives the biscuits their structure. Make sure to sift it for better texture.
  • 4 teaspoons baking powder – Helps the biscuits rise and stay fluffy.
  • 1/3 cup sugar – Adds sweetness that balances beautifully with the blueberries.
  • 1 teaspoon salt – Brings out all the flavors and prevents the biscuits from being too bland.
  • Wet Ingredients
  • 1 cup cold milk – Cold liquid helps keep the butter from melting early leading to flakier biscuits.
  • 5 tablespoons cold or frozen butter – Grated or chopped; using cold butter is key for a flaky texture.
  • Blueberries
  • 3 ounces fresh or dried blueberries – Fold them gently into the dough so they don’t burst and bleed color.
  • Glaze Ingredients
  • 1 cup powdered sugar – For that sweet finishing touch.
  • 1/8 cup water – Helps create a smooth drizzle.
  • 1 teaspoon vanilla extract – Adds warm rich flavor to the glaze.
  • 1/2 teaspoon lemon juice – Gives a zesty tangy kick that brightens up the biscuit.

Method
 

  1. First, I preheated the oven to 425°F (220°C) and lined a baking sheet with parchment paper. Getting the oven hot before you start ensures the biscuits rise properly.
  2. In a large bowl, I whisked together the flour, baking powder, sugar, and salt. It’s important to make sure the dry ingredients are well-blended before adding anything else.
  3. I grated frozen butter straight into the bowl and used a pastry cutter to mix it in. You can also use your fingers to rub the butter into the flour until it looks like coarse crumbs.
  4. This part is delicate. I gently folded in fresh blueberries, making sure not to crush them. If you’re using dried berries, they’re even easier to mix in without bursting.
  5. Next, I poured in the cold milk and stirred slowly until the dough just came together. It’s very important not to overmix—it keeps the biscuits light and fluffy.
  6. I turned the dough out onto a floured surface, patted it down to about 1-inch thickness, and used a glass rim to cut out biscuit rounds.
  7. I placed the biscuits on the baking sheet and baked them for 12–15 minutes until they were golden brown on top. The smell was irresistible!
  8. While the biscuits baked, I whisked together the powdered sugar, water, vanilla, and lemon juice. Once the biscuits cooled just slightly, I drizzled that sweet lemon glaze all over. Delicious!