Blueberry Biscuits

 

Blueberry Biscuits

Easy drop‑style biscuits bursting with juicy blueberries and drizzled with a sweet lemon glaze. Perfect for breakfast, brunch, or any time you crave a homemade treat.

Ingredients

For the biscuits

• 2 cups all‑purpose flour

• ⅓ cup granulated sugar

• 4 teaspoons baking powder

• 1 teaspoon salt

• 5 tablespoons cold butter (plus 1 tablespoon melted, for brushing)

• 1 cup cold milk

• 3 ounces fresh or frozen blueberries (if frozen, do not thaw)

For the glaze

• 1 cup powdered sugar

• 1 tablespoon honey

• 1 teaspoon vanilla extract

• ½ teaspoon lemon juice

• 1–2 tablespoons water (as needed)

Instructions

Prepare the oven and dry ingredients

1. Preheat oven to 230°C (450°F). Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Cut in the butter
3. Cut the 5 tablespoons of cold butter into small cubes. Add them to the flour mixture.
4. Using a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea‑sized butter pieces remaining.

Add milk and blueberries
5. Pour in the cold milk and stir just until the dough comes together. Do not overmix.
6. Gently fold in the blueberries.

Shape the biscuits
7. Drop spoonfuls of dough onto the prepared baking sheet (about ¼ cup each) — or for more uniform biscuits, lightly flour a surface, pat the dough into a ¾‑inch thick round, and cut with a biscuit cutter.
8. Arrange biscuits about 2 inches apart.

Bake
9. Bake for 10–12 minutes, until the biscuits are golden brown on the bottom and edges.
10. Brush the warm biscuits with the melted tablespoon of butter.

Make the glaze
11. In a small bowl, whisk together powdered sugar, honey, vanilla, lemon juice, and 1 tablespoon of water. Add a second tablespoon of water if needed for a drizzling consistency.
12. Drizzle the glaze over the warm biscuits.

Serve
13. Enjoy warm or at room temperature.

Tips for Success

• Keep everything cold – Cold butter and cold milk create tender, flaky biscuits.

• Don’t overwork the dough – Stir and fold just until combined; overmixing makes tough biscuits.

• Frozen blueberries work well – Toss them in a little flour before adding to prevent sinking or bleeding.

• Glaze consistency – Add water a few drops at a time until the glaze slowly runs off a spoon.

Enjoy your bakery‑style blueberry biscuits at home!