Nakishas Blueberry Biscuits (Print View)

Fluffy biscuits studded with blueberries and drizzled with sweet vanilla glaze

# Ingredient List:

→ 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 unsalted butter, cold and cubed
06 - 2/3 cup whole milk, cold
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 Make:

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 combined.
03 - Add cold cubed butter. 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. Pour into flour mixture and stir gently until just combined—do not overmix.
05 - Gently fold blueberries into the dough until evenly distributed.
06 - Turn dough onto lightly floured surface. Pat into 1-inch thick round. Cut out biscuits using a 2.5-inch round cutter, re-rolling scraps as needed.
07 - Place biscuits on prepared baking sheet, spacing 1 inch apart.
08 - Bake for 18-20 minutes until biscuits are golden brown and cooked through.
09 - While biscuits cool slightly, whisk powdered sugar, 2-3 teaspoons milk, and vanilla extract until smooth. Drizzle over warm biscuits before serving.

# Expert Advice:

01 -
  • The blueberries burst juicily in every bite, creating little pockets of sweetness that balance perfectly with the buttery tender crumb
  • These biscuits come together faster than you can brew a pot of coffee, but they taste like something from a fancy brunch spot
  • The vanilla glaze transforms them into something special without much effort at all
02 -
  • I learned the hard way that overworking the dough makes tough biscuits, so stop mixing as soon as the flour is incorporated
  • If using frozen berries, toss them in a tablespoon of flour first or they'll bleed purple streaks through your dough
  • The secret to tall biscuits is cutting them with a sharp cutter and pressing straight down without twisting
03 -
  • Grate frozen butter into the flour mixture if you don't have time to cube and chill it properly
  • Let the biscuits sit on the baking sheet for at least 5 minutes after glazing so the topping sets slightly

Go Back