Blueberry Biscuits

Warm, fluffy biscuits bursting with juicy blueberries, perfect for breakfast, brunch, or a snack.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 12 biscuits

Course: Breakfast, Brunch, Snack

Cuisine: American

Calories: 180

Biscuit Base

1/2 cup butter Creates a rich and flaky texture in the biscuits.
1 cup cold buttermilk Adds moisture and tang, contributing to a light and fluffy biscuit.
2 cups all-purpose flour Provides the structure and body needed for perfect biscuits.
2 teaspoons baking powder Acts as a leavening agent, helping the biscuits rise.
1 teaspoon baking soda Enhances the rising action alongside baking powder.
1/4 cup sugar Adds sweetness and helps with browning.
1/2 teaspoon salt Balances the sweetness and enhances overall flavor.
1 cup fresh blueberries Bursting with juice, they provide natural sweetness and a pop of flavor.

Glaze

2 tablespoons butter Adds richness to the icing that tops the biscuits.
1 cup powdered sugar Creates a sweet icing when mixed with butter and milk.
1-2 tablespoons milk or cream Adjusts the consistency of the glaze for the perfect drizzle.
1 teaspoon vanilla extract Enhances the flavor profile with a warm, aromatic touch.

Preparation

Preheat the oven to 475°F (245°C).
Line a rimmed baking sheet with parchment paper.
Melt 1/2 cup of butter in a large microwave-safe bowl until about 90 percent melted; whisk until fully melted and let it cool for 5 minutes.
Whisk in cold buttermilk until the butter clumps together.

Mixing

Stir in flour, baking powder, baking soda, sugar, and salt, whisking until just combined without overmixing.
Gently fold in fresh blueberries to distribute evenly throughout the biscuit dough.

Baking

Using a 1/4-cup scoop, drop mounds of batter onto the prepared baking sheet, spacing them 2 to 3 inches apart.
Bake for 12-15 minutes until golden brown.

Glazing and Serving

Melt the remaining butter, whisk in powdered sugar, and gradually add milk to achieve a drizzleable glaze, followed by vanilla extract.
Drizzle the glaze over the warm biscuits and serve immediately.

Use fresh blueberries for the best results; frozen can release too much moisture. Overmixing can cause tough biscuits, so mix until just combined.