Nakishas Blueberry Biscuits (Printable)
Tender, fluffy biscuits with juicy blueberries and sweet glaze—ideal for breakfast or brunch.
# 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 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 or frozen, do not thaw
→ Glaze
10 - 1/2 cup powdered sugar
11 - 2-3 teaspoons milk
12 - 1/4 teaspoon vanilla extract
# Directions:
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, cut 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 a 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 them 1 inch apart.
08 - Bake for 18-20 minutes until golden brown and cooked through.
09 - While biscuits cool slightly, mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm biscuits before serving.
# Expert Advice:
01 -
- These biscuits walk the perfect line between breakfast and dessert, making them ideal for lazy weekends or unexpected guests
- The combination of tender, buttery dough and bursts of warm blueberry creates something impossible to stop eating
02 -
- Twisting your biscuit cutter seals the edges and prevents proper rising, so press straight down and pull straight up
- If your blueberries are frozen, toss them in a tablespoon of flour first to keep them from streaking the dough purple
03 -
- Work quickly once you add the cold liquid to keep that butter from melting before it hits the oven heat
- Use a sharp cutter and dip it in flour between cuts to get clean edges and tall biscuits