Nakishas Blueberry Biscuits (Printable)
Fluffy biscuits with juicy blueberries and sweet vanilla glaze, ready in 35 minutes.
# 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, unthawed)
→ 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 to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
04 - In a small bowl, whisk together milk, egg, and vanilla extract until blended.
05 - Pour the wet mixture into the flour mixture. Stir gently until just combined—do not overmix. Gently fold in blueberries.
06 - Turn dough onto a 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 the 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 glaze ingredients until smooth. Drizzle over warm biscuits before serving.
# Expert Advice:
01 -
- The contrast of juicy berries against flaky layers creates the most satisfying bite
- These come together in under 40 minutes but taste like they took all morning
02 -
- Overworking the dough makes tough biscuits—handle it gently and barely mix until combined
- If using frozen blueberries, toss them in flour first to prevent purple streaks through your dough
03 -
- Freeze your butter for 15 minutes before starting to ensure it stays cold while you work it into the flour
- Don't twist the cutter when cutting biscuits—press straight down for the best rise