Blueberry Biscuits Recipe: Easy Glazed Blueberry Biscuits
Written by MasterClass
Last updated: Apr 30, 2022 • 3 min read
Blueberry biscuits are a sweet addition to a brunch menu, or you can enjoy them as a dessert with vanilla ice cream or lemon sorbet. Read on for a blueberry biscuits recipe.
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What Are Blueberry Biscuits?
Blueberry biscuits are sweet biscuits that use fresh or frozen blueberries and sometimes include a sweet glaze on top. Classic buttermilk biscuits use baking powder and baking soda instead of yeast to achieve their lift. Blueberry biscuits are closer in texture to scones than to blueberry muffins.
Blueberry biscuits can be either cut-out biscuits or drop biscuits. Cut-out biscuits require rolling out the biscuit dough and cutting the biscuits into squares with a knife or into rounds with a biscuit cutter. Drop biscuits involving dropping a looser biscuit batter onto a baking sheet using a spoon.
4 Tips for Making Blueberry Biscuits
Follow these tips to yield sweet, fluffy, and fruity blueberry biscuits.
- 1. Barely knead the dough. Keep the kneading to a minimum to prevent too much gluten development. The more you knead a dough, the tighter the gluten strands become, resulting in a tough biscuit. Knead the dough just until it comes together—the right structure should hydrate the dry ingredients but remain soft and tender.
- 2. Chill the biscuit dough often. Mixing and kneading the biscuit dough warms up the butter and other cold ingredients. The cold butter in the biscuit dough melts during baking, creating air pockets where the butter once was, resulting in a flaky biscuit. Refrigerate the dough after mixing and kneading it, then refrigerate the formed biscuits again before baking them to keep everything as cold as possible.
- 3. Test the baking powder and baking soda. It’s crucial the chemical leavening agents that will give the biscuits their rise are still active. To test baking soda, combine one teaspoon baking soda with room-temperature white vinegar or another acidic ingredient like lemon juice or buttermilk. The baking soda should bubble and fizz when combined with acidic ingredients. To test baking powder, pour boiling water over the baking powder. When baking powder is fresh, it fizzes when it comes in contact with boiling water.
- 4. Thaw frozen blueberries before mixing them into the dough. Frozen blueberries give off excess moisture as they thaw. Allowing them to defrost in the biscuit dough changes the hydration levels of the dough. For this reason, it’s advisable to defrost them in advance to maintain the right amount of hydration.
Blueberry Biscuits Recipe
makes
8–10 biscuitsprep time
10 mintotal time
30 mincook time
20 minIngredients
For the biscuits:
For the sweet glaze:
Note: The total time does not include 1 hour of inactive time.
- 1
Line a baking sheet with parchment paper.
- 2
In a large bowl, mix the all-purpose flour, salt, baking powder, baking soda, sugar, and lemon zest.
- 3
In a separate mixing bowl or measuring cup, combine the buttermilk and milk.
- 4
Refrigerate the milk.
- 5
With a pastry cutter (also known as a pastry blender) or your hands, mix 6 tablespoons of cold butter into the flour mixture.
- 6
Remove the milk from the refrigerator, and mix the milk into the flour and butter mixture until a shaggy dough forms.
- 7
With a wooden spoon, gently stir the fresh blueberries into the dough.
- 8
Chill the dough for 30 minutes.
- 9
Lightly flour a work surface.
- 10
Turn the dough onto the floured surface and roll the dough into a 1-inch thick rectangle.
- 11
With a bench scraper, cut the dough down the middle and stack one half of the dough on top of the other half.
- 12
Chill the dough for 10 minutes.
- 13
Return the dough to the floured surface and roll it out to a ¾-inch thick rectangle.
- 14
With a knife or biscuit cutter, cut out the individual biscuits and place them on the lined baking sheet.
- 15
Preheat the oven to 400 degrees Fahrenheit.
- 16
Chill the formed biscuits for 20 minutes.
- 17
While the dough chills, melt the remaining 2 tablespoons of butter and brush it over the tops of the biscuits.
- 18
Bake the biscuits in the oven until they are golden brown, about 20 minutes.
- 19
In a small bowl, mix the lemon juice, vanilla extract, milk, and powdered sugar.
- 20
Drizzle the glaze on the warm biscuits and serve them warm.
- 21
Store any leftover homemade biscuits at room temperature in a resealable plastic bag or another airtight container.
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