Description
These easy, flaky blueberry biscuits are a homemade breakfast treat packed with juicy blueberries and finished with a sweet vanilla glaze. Perfect for brunch, snacks, or a cozy morning, they come together quickly with simple pantry ingredients.
Ingredients
Scale
- 2 cups all-purpose flour (250g), plus more for dusting
- 1/4 cup granulated sugar (50g)
- 1 tablespoon baking powder (12g)
- 1/2 teaspoon salt (3g)
- 1/2 cup unsalted butter (113g), cold and cubed
- 2/3 cup buttermilk (160ml), cold
- 1 teaspoon vanilla extract (5ml)
- 1 cup fresh blueberries (150g), or frozen (do not thaw), tossed with 1 teaspoon flour
- For the glaze:
- 1/2 cup powdered sugar (60g)
- 1–2 tablespoons milk (15-30ml), dairy or non-dairy
- 1/2 teaspoon vanilla extract (2.5ml)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold, cubed butter. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
- In a small bowl, toss blueberries with 1 teaspoon flour.
- Pour cold buttermilk and vanilla extract into the dry mixture. Gently stir just until the dough starts to come together; do not overmix.
- Fold in the floured blueberries gently.
- Turn the dough onto a lightly floured surface. Pat into a rectangle about 1-inch thick. Fold the dough in half over itself, then pat out again. Repeat folding twice more for flaky layers.
- Use a 2.5-inch biscuit cutter to cut out rounds, pressing straight down. Place biscuits on the prepared baking sheet about 1 inch apart. Gather scraps and cut more biscuits as needed (8-10 total).
- Bake for 16-18 minutes, or until tops are golden and edges are set.
- While biscuits cool slightly, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
- Drizzle glaze generously over warm biscuits. Let set for a few minutes before serving.
Notes
Keep butter and buttermilk very cold for the flakiest biscuits. Do not overmix the dough. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and vegan butter/milk. Add lemon zest for a citrusy twist. Biscuits are best served warm but can be stored or frozen unglazed.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 10
- Sodium: 220
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
Keywords: blueberry biscuits, breakfast, brunch, homemade biscuits, easy biscuits, blueberry recipes, flaky biscuits, vanilla glaze, quick breakfast, brunch ideas