Nakishas Blueberry Biscuits (Printable)
Fluffy biscuits bursting with fresh blueberries and vanilla glaze
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup cold whole milk
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Add-ins
09 - 1 cup fresh blueberries
→ Glaze
10 - 1/2 cup powdered sugar
11 - 2-3 teaspoons milk
12 - 1/4 teaspoon vanilla extract
# How-to Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until well blended.
03 - Add cold cubed butter to the flour mixture. Using a pastry cutter or fingertips, work butter into dry ingredients until mixture resembles coarse crumbs.
04 - In a small bowl, whisk together milk, egg, and vanilla extract until combined.
05 - Pour wet ingredients into flour mixture. Stir gently until just combined—do not overmix.
06 - Gently fold blueberries into the dough until evenly distributed.
07 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick round. Cut out biscuits using a 2.5-inch round cutter, re-rolling scraps as needed.
08 - Place biscuits on prepared baking sheet, spacing them 1 inch apart.
09 - Bake for 18-20 minutes until golden brown and cooked through.
10 - While biscuits cool slightly, whisk together powdered sugar, 2-3 teaspoons milk, and vanilla extract until smooth.
11 - Drizzle glaze over warm biscuits before serving.
# Expert Advice:
01 -
- The blueberries burst in your mouth creating little pockets of jammy sweetness in every bite
- These biscuits come together in under 40 minutes but taste like something from a fancy bakery
- The vanilla glaze adds just the right amount of sweetness without overpowering the tender crumb
02 -
- Overworking the dough will make these biscuits tough instead of tender, so handle it gently and stop as soon as the dough comes together
- Keep everything cold especially the butter and milk because warm ingredients prevent those flaky layers from forming properly
- Frozen blueberries can turn your dough purple unless you toss them in a tablespoon of flour before folding them in
03 -
- Use a sharp biscuit cutter and press straight down without twisting to get the tallest rise
- Brush the tops with a little heavy cream before baking for extra golden color