Nakishas Blueberry Biscuits

Summer mornings at my grandmother's house always smelled like butter and anticipation. She'd pull these golden biscuits from the oven while the dew still clung to the grass outside, and we'd eat them warm on the back porch listening to birds wake up. Something about blueberries bursting in tender biscuit dough feels like sunshine on a plate.

I once made these for a bed and breakfast guest who had been traveling for weeks. She took one bite and tears actually sprung to her eyes—said it reminded her of childhood Saturday mornings. Sometimes food is just that powerful.

Ingredients

• All-purpose flour: The foundation that gives these biscuits their tender crumb and structure
• Granulated sugar: Just enough sweetness to balance the tart blueberries without making them dessert
• Baking powder: The leavening agent that creates those gorgeous flaky layers
• Salt: Enhances all the flavors and keeps the biscuits from tasting flat
• Cold unsalted butter: Cold butter creates steam pockets as it melts, resulting in flaky layers
• Whole milk: Adds richness and helps create a tender texture
• Large egg: Provides structure and helps bind the dough together
• Vanilla extract: Adds warmth and depth that complements the blueberries perfectly
• Fresh blueberries: Bursting with juice and flavor, they create little pockets of sweetness throughout
• Powdered sugar: Creates a smooth, sweet glaze that dresses up these rustic biscuits

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper so nothing sticks

Mix the dry ingredients:

Whisk together flour, sugar, baking powder, and salt in a large bowl until well combined

Cut in the butter:

Add cold cubed butter and work it into the flour with a pastry cutter until the mixture looks like coarse crumbs with pea-sized butter bits remaining

Combine the wet ingredients:

Whisk milk, egg, and vanilla extract in a small bowl, then pour into the flour mixture

Gentle mixing is key:

Stir just until combined—some dry spots are okay—then gently fold in the blueberries

Shape the biscuits:

Turn dough onto a floured surface, pat to 1 inch thick, and cut with a 2.5 inch round cutter

Bake to golden perfection:

Place biscuits 1 inch apart on the prepared sheet and bake 18 to 20 minutes until golden brown

Make the glaze:

Whisk powdered sugar with milk and vanilla until smooth, then drizzle over warm biscuits

Save

These became my go-to for weekend guests after watching friends literally hover around the kitchen waiting for them to come out of the oven. There's something magical about breaking open a warm biscuit and finding those purple-stained pockets.

Make Them Your Own

Lemon zest in the dough or glaze adds brightness that cuts through the richness. I've also swapped blueberries for chopped strawberries or blackberries when that's what I had on hand.

Serving Suggestions

These shine alongside scrambled eggs and crispy bacon, or split them with extra butter and a spoonful of jam. They're also perfect on their own with coffee.

Storage Tips

Store in an airtight container for up to two days, though they're best fresh. Reheat in a 350°F oven for 5 minutes to recrisp the exterior. Freeze unglazed biscuits for up to three months and thaw before glazing.

• Wait until completely cooled before glazing if storing
• The glaze will set nicely as the biscuits cool
• These freeze beautifully baked or unbaked

Save

Nothing beats pulling these from the oven while steam still rises from the layers. Pure morning magic.

Recipe Questions & Answers

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work perfectly. Do not thaw before adding—toss them in a tablespoon of flour first to prevent color streaking in the dough.

→ How do I store these biscuits?

Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze unbaked biscuits on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake frozen biscuits adding 2–3 minutes to baking time.

→ Can I make the dough ahead of time?

Cut biscuits can be refrigerated overnight on a parchment-lined baking sheet, covered loosely. Bake in the morning adding an extra 1–2 minutes to ensure they cook through completely.

→ What makes biscuits fluffy instead of dense?

Keep all ingredients cold, especially butter and milk. Handle the dough gently and avoid overmixing—stop stirring as soon as flour is barely moistened. This creates flaky layers rather than tough textures.

→ Can I skip the glaze?

Absolutely. These biscuits are delicious plain or served with butter, honey, or fruit preserves. The glaze adds sweetness but isn't necessary for the biscuit's structure or flavor profile.