Nakishas Blueberry Biscuits (Printer-friendly)

Soft, golden biscuits studded with fresh blueberries and drizzled with sweet 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 Guide:

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. Using a pastry cutter or fingertips, work butter into dry mixture until coarse crumbs form.
04 - In a small bowl, whisk together milk, egg, and vanilla extract until combined.
05 - Pour wet mixture into flour mixture. Stir gently until just combined—do not overmix.
06 - Gently fold blueberries into dough until evenly distributed.
07 - Turn dough onto lightly floured surface. Pat into 1-inch thick round. Cut biscuits using 2.5-inch round cutter, re-rolling scraps as needed.
08 - Place biscuits on prepared baking sheet, spacing 1 inch apart.
09 - Bake 18-20 minutes until golden brown and cooked through.
10 - While biscuits cool slightly, whisk together powdered sugar, milk, and vanilla until smooth.
11 - Drizzle glaze over warm biscuits and serve immediately.

# Expert Advice:

01 -
  • The contrast between the tender, buttery biscuit and those bursts of warm blueberry is absolutely worth waking up for
  • These come together in under 40 minutes but taste like you spent all morning in the kitchen
  • The glaze takes them from breakfast treat to something that feels special enough for brunch guests
02 -
  • I once used room temperature butter and ended up with hockey pucks instead of fluffy biscuits, so please keep everything cold
  • Overmixing the dough develops too much gluten and makes tough biscuits, so stop as soon as the flour is incorporated
  • If using frozen blueberries, toss them in a tablespoon of flour first to prevent that purple streaking throughout your dough
03 -
  • Use a sharp biscuit cutter and press straight down without twisting to get the tallest rise
  • Position your biscuits close together on the baking sheet to help them rise taller and keep edges softer

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