Ingredients
Scale
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, very cold and cubed
- 1 cup buttermilk, cold
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- FOR THE GLAZE:
- 1 1/2 cups powdered sugar
- 2-3 tablespoons milk (dairy or non-dairy)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is key for flaky biscuits!
- In a separate small bowl, combine the cold buttermilk and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients. Mix gently with a wooden spoon or spatula until just combined. Be careful not to overmix; a few dry spots are okay.
- Gently fold in the fresh blueberries. Try to distribute them evenly without crushing them too much.
- Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently pat or roll the dough into a 1-inch thick rectangle. Fold the dough in half, then pat or roll it out again to about 1-inch thick. Repeat this folding and flattening process 2-3 times to create layers.
- Using a 2.5 to 3-inch biscuit cutter (or a knife to cut squares), cut out the biscuits. Press straight down and do not twist the cutter, as twisting can seal the edges and prevent rising. Gather any scraps, gently press them together, and cut out additional biscuits until all dough is used.
- Place the biscuits on the prepared baking sheet, leaving about 1 inch between them. Bake for 18-22 minutes, or until golden brown on top and cooked through.
- While the biscuits are baking, prepare the glaze: In a medium bowl, whisk together the powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. If the glaze is too thick, add more milk a teaspoon at a time until it reaches a pourable consistency.
- Once the biscuits are out of the oven, let them cool on the baking sheet for a few minutes. While still warm, drizzle or brush the glaze generously over each biscuit. Serve warm and enjoy!
Notes
For extra flaky biscuits, ensure your butter and buttermilk are very cold. You can even grate the cold butter for easier incorporation. Do not overmix the dough; a light hand ensures tenderness. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of fresh lemon juice or white vinegar to a measuring cup, then filling the rest with regular milk up to 1 cup. Let it sit for 5 minutes before using.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 380
- Sugar: 28g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg