Blueberry Biscuits with Vanilla Glaze
Buttery, flaky blueberry biscuits bursting with juicy berries and finished with a vanilla glaze. Made with flour, butter, buttermilk, and sugar, these simple biscuits taste like a cross between Southern biscuits and berry-studded scones. Quick to make, even on a slow morning. Perfect for breakfast, snack, or just-because. Enjoy warm with a cup of coffee or sneak one straight from the pan.
8
biscuits
Ingredients
Biscuits
- 2 cups (250 g) all-purpose flour
- 1 tbsp (15 ml) baking powder
- 1/2 tsp (2.5 ml) baking soda
- 1/2 tsp (2.5 ml) salt
- 3 tbsp (38 g) granulated sugar
- 6 tbsp (85 g) cold unsalted butter cut into cubes
- 3/4 cup (180 ml) cold buttermilk plus more if needed
- 1 tsp (5 ml) vanilla extract
- 1 cup (140 g) blueberries fresh or frozen (do not thaw if frozen)
Vanilla Glaze
- 3/4 cup (90 g) powdered sugar plus more if needed
- 1-2 tbsp (15-30 ml) milk or heavy cream to desired drizzling consistency
- 1/2 tsp (2.5 ml) vanilla extract
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Pastry Cutter or Fork
- Round biscuit cutter
Instructions
- Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Add the cold, cubed butter to the flour mixture. Cut it in with a pastry cutter, fork, or your fingers until the mixture looks like coarse sand with pea-sized butter bits.
- Stir in cold buttermilk and vanilla extract with a spoon or spatula just until a rough, shaggy dough forms. Do not overmix.
- Gently fold in the blueberries. If using frozen, toss them in a little flour before adding to prevent color streaking and sinking.
- Turn the dough out onto a lightly floured surface. Gently knead just to bring it together, then pat or roll to about 1-inch thickness. Use a round cutter or glass to cut out biscuits, re-rolling scraps once if needed.
- Arrange biscuits on the prepared baking sheet. Bake 14–16 minutes until light golden brown and the scent is irresistibly bakery-like.
- While biscuits bake, make the glaze: whisk together powdered sugar, milk or cream, and vanilla until smooth and drizzly.
- Drizzle glaze over warm biscuits. Enjoy!
Notes
Biscuits are best the day they're baked. Store cooled biscuits in an airtight container at room temperature for 1 day or refrigerate for up to 4 days. Briefly reheat at 300°F for just-baked texture. To freeze, wrap tightly and bake straight from frozen at 350°F for 10–12 minutes, adding glaze after reheating.
Variations: Try raspberries, strawberries, or lemon zest; swap half the flour for whole wheat; add cinnamon or cardamom; use a cream cheese glaze.
Nutrition
Calories: 210kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 260mg | Potassium: 85mg | Fiber: 1g | Sugar: 10g | Vitamin A: 270IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1.1mg