Description

Flaky, buttery biscuits filled with juicy blueberries and topped with a bright lemon-vanilla glaze. These quick and easy biscuits are perfect for brunch or a sweet snack.

Ingredients

2 cups all-purpose flour

4 teaspoons baking powder

1/3 cup sugar

1 teaspoon salt

5 tablespoons cold or frozen butter (grated or cut into small pieces)

1 cup cold milk

3 ounces fresh or dried blueberries

For the glaze:

1 cup powdered sugar

1/8 cup water

1 teaspoon vanilla extract

1/2 teaspoon lemon juice

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Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Add the cold butter to the dry ingredients and use your fingertips or a pastry cutter to mix until crumbly.
Gently fold in the blueberries, being careful not to crush them.
Pour in the cold milk and stir just until the dough comes together. Avoid overmixing.
Turn the dough out onto a floured surface, pat it into a 1-inch thick round, and cut out biscuits using a cutter or glass.
Place the biscuits on the prepared baking sheet with space between them and bake for 12–15 minutes until golden.
While the biscuits bake, whisk together the powdered sugar, water, vanilla extract, and lemon juice to make the glaze.
Let the biscuits cool slightly, then drizzle the glaze generously over each one and serve warm.

Notes

Add lemon zest to the dough for extra citrus flavor.

Swap blueberries for strawberries or raspberries for variation.

Use plant-based milk and vegan butter for a dairy-free version.

Store at room temperature for 2 days or refrigerate for up to 5 days.

Reheat in the oven at 300°F (150°C) for 5–7 minutes for best texture.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit
Calories: 200
Sugar: 12g
Sodium: 280mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg