Sweet Blueberry Biscuits
Ingredients
Makes 8–10 biscuits
For the Biscuits
2 cups (250g) all-purpose flour, plus 1 tbsp for tossing berries
1 tbsp baking powder
½ tsp fine sea salt
¼ cup (50g) granulated sugar (plus extra for sprinkling—your sweet touch!)
½ cup (1 stick / 115g) cold unsalted butter, cubed (straight from the fridge!)
¾ cup (180ml) buttermilk (or whole milk + 1 tsp lemon juice)
1 tsp pure vanilla extract
1 cup (150g) fresh or frozen blueberries (do not thaw if frozen!)
For the Vanilla Glaze
1 cup (120g) powdered sugar, sifted
2–3 tbsp milk (whole or buttermilk)
½ tsp pure vanilla extract
Optional: Pinch of lemon zest (your bright, citrusy love—yes!)
✅ Joye’s Pro Tips
Frozen berries? Toss in 1 tbsp flour first—prevents blue streaks!
Cold butter is non-negotiable. Warm butter = dense biscuits.
Underbake slightly. 12 mins = tender; 15 mins = golden—your call!
Step-by-Step Instructions
1. Prep & Preheat
→ Preheat oven to 425°F (220°C).
→ Line a baking sheet with parchment paper (no greasing needed).
2. Make the Dough (With Gentle Hands)
→ In a large bowl, whisk flour, sugar, baking powder, and salt.
→ Add cold cubed butter; cut in with a pastry cutter, fork, or fingers until mixture resembles coarse crumbs (pea-sized bits).
→ In a small bowl, whisk buttermilk and vanilla.
→ Pour into flour mixture; stir just until no dry streaks remain (do not overmix!).
→ Optional: Fold in lemon zest now.
→ Gently fold in blueberries (and any flour they were tossed in).
3. Shape & Bake
→ For drop biscuits: Scoop ¼-cup mounds onto sheet, spacing 2 inches apart.
→ For cut biscuits: Pat dough into 1-inch-thick circle; cut into 8 wedges (no re-rolling—keeps layers flaky!).
→ Optional: Sprinkle tops with coarse sugar for crunch and sparkle.
→ Bake 12–15 minutes, until tops are lightly golden and bottoms are golden-brown.
✅ Pro tip: Rotate pan halfway for even browning.
4. Glaze & Serve
