Here’s a delightful recipe for Blueberry Biscuits, perfect for a sweet treat at breakfast or a comforting snack in the afternoon. These biscuits are soft, tender, and packed with juicy blueberries, offering a burst of flavor in every bite.

The addition of a simple glaze on top adds a sweet finish that perfectly complements the tanginess of the berries. Whether you’re a baking novice or a seasoned pro, these blueberry biscuits are easy to make and sure to impress.

Ingredients Needed for This Recipe

2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar

1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into cubes
3/4 cup cold milk

1 cup fresh blueberries
1 teaspoon vanilla extract

For the glaze:

1/2 cup powdered sugar

2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions for Making Blueberry Biscuits

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
Pour in the cold milk and vanilla extract, and gently mix until the dough just begins to come together. Carefully fold in the blueberries to avoid crushing them.
Turn the dough out onto a floured surface, and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick rectangle and use a biscuit cutter or a glass to cut out rounds. Place the biscuits on the prepared baking sheet.

Bake for 15-18 minutes or until the biscuits are golden brown on top. While the biscuits are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
Once the biscuits are done, let them cool for a few minutes before drizzling them with the glaze. Serve warm and enjoy!

Tips for Perfecting the Recipe

Use Cold Ingredients: The secret to flaky and tender biscuits is using cold butter and cold milk. This prevents the butter from melting before the biscuits go into the oven, which creates steam pockets during baking for that desirable flaky texture.

Do Not Overmix: When combining the wet and dry ingredients, mix just until the dough comes together. Overmixing can lead to gluten development, making the biscuits tough instead of tender.

Gently Fold in Blueberries: To prevent the blueberries from bursting and turning your dough purple, gently fold them into the dough at the last moment with minimal mixing.

Flour Your Hands and Work Surface: This dough can be sticky due to the moisture from the blueberries and milk. Flouring your hands and work surface will make it easier to handle the dough without adding too much additional flour to the dough.

Don’t Twist the Cutter: When cutting out your biscuits, press straight down and pull straight up with your cutter. Twisting seals the edges, which can prevent the biscuits from rising properly.

Brush with Milk or Cream: For a beautiful golden-brown top, brush the tops of the biscuits with a little milk or cream before baking.

Preheat the Oven: Ensure your oven is fully preheated to the right temperature before baking. An oven thermometer can help with accuracy, as some ovens can be off by a significant amount.

Adjustments for Altitude: If you live at a high altitude, you might need to make adjustments to the recipe. Higher altitudes can cause baked goods to rise and then collapse. Consider decreasing the baking powder and increasing the oven temperature slightly.

Serving Suggestions

With Butter and Honey: Serve these blueberry biscuits warm with a pat of butter and a drizzle of honey for a simple yet decadent treat.

Breakfast Sandwich: Use them as the base for a breakfast sandwich with a fried egg, a slice of sharp cheddar cheese, and some crispy bacon or a sausage patty.

With Fresh Cream and Berries: For a dessert twist, split the biscuits in half and top with whipped cream and fresh berries for a quick and easy shortcake.

As Part of a Brunch Spread: These biscuits are perfect for a brunch buffet. Serve alongside quiches, fruit salads, and a selection of jams and creams for a comprehensive spread.

Tea Time: Pair them with your favorite tea for a mid-afternoon snack. The sweetness of the biscuits complements both black and herbal teas beautifully.

Storage Tips

Room Temperature: Once cooled, store the biscuits in an airtight container at room temperature for up to 2 days. They’re best enjoyed the day they are made but will keep well for a day or two.

Refrigerating: If you prefer, you can refrigerate the biscuits for up to a week. Just be sure to wrap them well or keep them in an airtight container to prevent them from drying out.

Freezing: Blueberry biscuits freeze beautifully. Place them on a baking sheet to freeze individually, and then transfer them to a freezer bag or an airtight container. They can be frozen for up to 3 months. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through.

Reviving Leftovers: To revive day-old biscuits, wrap them in foil and warm in a preheated 300°F (150°C) oven for 5-10 minutes. This will help bring back a bit of their original texture and warmth.

Frequently Asked Questions

Can I use frozen blueberries? Yes, you can use frozen blueberries. Do not thaw them before adding to the dough to prevent the dough from becoming too wet and the berries from bleeding too much color.

What if I don’t have a biscuit cutter? You can use the rim of a glass or a knife to cut the dough into squares. The shape won’t affect the taste!

Can I make these biscuits gluten-free? Yes, substitute the all-purpose flour for a gluten-free flour blend designed for baking. Keep in mind that you may need to adjust the liquid quantity slightly as gluten-free flour can absorb moisture differently.

Why did my biscuits not rise? There could be a few reasons, including expired baking powder, overworking the dough, or twisting the cutter when cutting out the biscuits. Make sure your baking powder is fresh and follow the tips for handling the dough gently.

Blueberry Biscuits

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Here's a delightful recipe for Blueberry Biscuits, perfect for a sweet treat at breakfast or a comforting snack in the afternoon. These biscuits are soft, tender, and packed with juicy blueberries, offering a burst of flavor in every bite.

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder

1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter cold and cut into cubes

3/4 cup cold milk
1 cup fresh blueberries
1 teaspoon vanilla extract

For the glaze:

1/2 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
Pour in the cold milk and vanilla extract, and gently mix until the dough just begins to come together. Carefully fold in the blueberries to avoid crushing them.

Turn the dough out onto a floured surface, and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick rectangle and use a biscuit cutter or a glass to cut out rounds. Place the biscuits on the prepared baking sheet.
Bake for 15-18 minutes or until the biscuits are golden brown on top. While the biscuits are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
Once the biscuits are done, let them cool for a few minutes before drizzling them with the glaze. Serve warm and enjoy!