Glazed Blueberry Biscuits are a flaky and tasty way to add some variety to your breakfast options. Make them for the kids to enjoy before school or as a fun and unique brunch side dish.

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I vividly remember my grandmother’s kitchen filled with the warm aroma of freshly baked blueberry biscuits. As a child, I would eagerly anticipate the moment when I could sink my teeth into these tender morsels, bursting with the sweet and tart flavors of summer’s bounty. This recipe is a cherished family heirloom, passed down through generations, and it continues to evoke a sense of nostalgia and joy whenever I make it. Sharing these biscuits with loved ones brings back those precious memories and creates new ones to treasure for years to come.

Ingredients Breakdown

Flour (1 1/2 cups): The foundation of your biscuit dough, providing structure and texture. You can use all-purpose flour or try whole wheat pastry flour for a heartier twist.
Sugar (3 tablespoons): Adds sweetness and tenderness to the biscuits. Adjust the amount to your preference.
Baking Powder (1 tablespoon): The leavening agent that makes the biscuits rise and become light and fluffy.
Salt (1/2 teaspoon): Enhances the flavors and balances the sweetness.
Butter (1/4 cup, cut into pieces): Cold butter is essential for creating flaky layers in the biscuits. Use unsalted butter and cut it into small pieces for even distribution.
Vanilla or Almond Extract (1 teaspoon): Adds a subtle warmth and aroma. Choose your favorite or experiment with both!
Milk (1/2 cup): Binds the dough together and adds moisture. Use whole milk for the richest flavor, but you can also use low-fat or non-dairy alternatives.
Blueberries (1 cup): Fresh or frozen blueberries work equally well. If using frozen, thaw them slightly before adding them to the dough.
Powdered Sugar (1 cup): For the sweet glaze that adds the finishing touch.
Milk (3 tablespoons): Used to create the glaze consistency. Adjust the amount for a thicker or thinner glaze.

Cooking Tips

Don’t overmix the dough: Mix until just combined to avoid tough biscuits.
Work with cold ingredients: Keep the butter and milk cold for the flakiest texture.
Fold the dough gently: When incorporating the blueberries, be gentle to avoid crushing them.
Don’t overbake: Keep an eye on the biscuits as they bake. They should be golden brown but not overly browned.
Cool completely before glazing: Let the biscuits cool on a wire rack before drizzling with the glaze.

Why You’ll Love This Recipe

Bursting with flavor: The combination of sweet blueberries and buttery biscuits is irresistible.
Simple and easy: This recipe is perfect for beginners and experienced bakers alike.
Versatile: Enjoy these biscuits for breakfast, brunch, or even dessert.
Crowd-pleaser: Everyone will love these homemade treats!

FAQs

Can I freeze the biscuits? Yes, you can freeze the unbaked biscuits before baking. Thaw overnight in the refrigerator and bake as directed. You can also freeze the baked biscuits, but defrost in the microwave (wrapped in a damp paper towel) to keep them from being too dry.
Can I use a different fruit? Feel free to experiment with other berries or fruits, such as strawberries, raspberries, or chopped peaches.

Variations

Lemon Blueberry Biscuits: Add a teaspoon of lemon zest to the dough for a bright citrusy twist.
Almond Glaze: Use almond extract in both the dough and the glaze for a delightful almond flavor.