Blueberry Biscuits with Vanilla Glaze

Tender, buttery biscuits packed with sweet, juicy blueberries and finished with a vanilla glaze. Somewhere between a muffin and a biscuit, and ready in about 30 minutes.

Ingredients For the biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup cold buttermilk (or 1 cup milk + 1 tbsp lemon juice/vinegar, rested 5-10 min)
• 1 teaspoon vanilla extract
• 1 cup blueberries, fresh or frozen (don’t thaw if frozen)
• 1 cup powdered sugar
• 2-3 tablespoons milk or heavy cream
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Whisk together the flour, baking powder, baking soda, salt, and sugar in a large bowl.
3. Cut in the cold butter with a pastry cutter, fork, or your fingertips until the mixture looks like coarse crumbs.
4. Stir in the buttermilk and vanilla until just combined — don’t overmix. Gently fold in the blueberries, being careful not to burst them.
5. Turn the dough onto a floured surface and pat it into a 1-inch-thick rectangle. Cut out biscuits with a cutter (press straight down, don’t twist) and place them on the baking sheet, sides touching.
6. Bake for 14-16 minutes, until the tops are lightly golden.
7. While the biscuits cool slightly, whisk the powdered sugar, milk, and vanilla into a smooth, pourable glaze.
8. Drizzle the glaze over the warm biscuits and serve.

Tips

• Keep the butter very cold (freeze it for 5 minutes first) — that’s the secret to flaky layers.
• Don’t overwork the dough, or the biscuits will turn out dense.
• Don’t twist the cutter — press straight down and pull straight up, so the edges don’t seal and can rise properly.
• Go easy on the flour when rolling out the dough; a slightly sticky dough makes for a more tender biscuit.

Storage

Store cooled, unglazed biscuits wrapped in foil at room temperature for 1-2 days, or in the fridge for up to a week. Freeze for up to 3 months. Reheat in the microwave (15-30 sec) or toaster oven (2-3 min).