Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup granulated sugar
- 1/2 cup frozen butter, grated
- 1 cup fresh blueberries
- 1 cup buttermilk
- 2 tablespoons melted butter (for brushing)
- 1/2 cup powdered sugar (for icing)
- 1 teaspoon lemon juice (for icing)
- 1/2 teaspoon vanilla extract (for icing)
- 1 tablespoon milk (for icing)
Instructions
- Preheat oven to 475ºF. Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, whisk together flour, baking powder, and granulated sugar.
- Grate frozen butter and toss with the flour mixture. Freeze for 10 minutes.
- Gently fold in the fresh blueberries until evenly distributed.
- Make a well in the center of the dry mixture and pour in buttermilk. Stir with a wooden spoon or spatula until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat it into about 1 inch thickness. Do not use a rolling pin.
- Using a biscuit cutter or a sharp knife, cut out biscuits. Reshape scraps as needed, working the dough as little as possible.
- Place dough rounds on the prepared pan. Bake 20-26 minutes or until golden browned.
- Brush baked biscuits with melted butter and allow to cool for a few minutes, then transfer to a wire cooling rack.
- For the icing, combine powdered sugar, lemon juice, vanilla extract, and milk in a small bowl. Mix until well combined.
- Snip one corner of the icing bag and drizzle the icing over the cooled biscuits.
Notes
Use frozen butter grated into the flour mixture to create flaky layers. Be careful not to overmix the dough to keep biscuits tender. The lemon-vanilla glaze adds a bright, sweet finish that complements the blueberries.
- Prep Time: 15 minutes
- Cook Time: 20-26 minutes
- Method: Breakfast / Snack
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 12g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg