Description
Deliciously flaky blueberry biscuits featuring fresh blueberries folded into a buttery dough, baked until golden, and topped with a sweet lemon glaze. Perfect for breakfast or a sweet snack, these biscuits combine fruity freshness with a tender, layered crumb.
Ingredients
Biscuits
- 1 cup blueberries
- 2 cups all-purpose flour, divided
- 1 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/3 cup cold butter
- 1 cup buttermilk
- 1/4 cup melted butter (for brushing)
Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- 2 tsp lemon juice
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to get it ready for baking the biscuits.
- Prepare Blueberries: Use a paper towel to blot and remove any excess moisture from the blueberries. Toss them gently with 2 teaspoons of flour to coat, which helps prevent sinking during baking.
- Mix Dry Ingredients: In a large bowl, combine the remaining flour, granulated sugar, baking powder, baking soda, and salt.
- Cut in Butter: Using a pastry cutter, cut the cold butter into the dry ingredients until you have pea-sized chunks throughout the mixture.
- Add Buttermilk: Stir in the buttermilk just until the dough barely comes together. Avoid overmixing to keep biscuits tender.
- Roll Out Dough and Add Blueberries: On a well-floured surface, roll the dough out into a rectangle about ½ inch thick. Lightly press the floured blueberries evenly across the dough.
- Fold Dough for Layers: Divide the rectangle mentally into three equal sections. Fold the right third over the center, then fold the left third over the center, stacking three layers. Gently roll the dough out again to ½ inch thickness to create flaky layers.
- Cut Biscuits: Using a 3-inch biscuit cutter, cut out five biscuits. Handle dough minimally to keep butter cold. Re-roll and cut out five more biscuits from remaining dough.
- Arrange on Baking Sheet: Place the biscuits about an inch apart on an ungreased baking sheet. Push a few additional blueberries into the tops of each biscuit.
- First Bake: Bake biscuits for about 7 minutes until they begin to brown, then remove from oven.
- Brush with Butter: Generously brush the tops of the biscuits with melted butter.
- Final Bake: Return biscuits to the oven and bake for an additional 3 minutes or until golden brown.
- Make Glaze: While biscuits bake, whisk together powdered sugar, milk, and lemon juice until smooth and pourable.
- Glaze and Serve: Allow the biscuits to cool slightly after baking, then drizzle with the lemon glaze. Serve warm for best flavor and texture.
Notes
- Use cold butter and minimal handling to ensure flaky biscuits.
- Coating blueberries with flour prevents them from sinking in the dough.
- Folding the dough creates layers that help the biscuits puff up beautifully.
- Serve these biscuits warm to fully enjoy the glaze and tender crumb.
- These biscuits can be stored in an airtight container for up to 2 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
