1. Prep & Preheat
Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper.
2. Make the Dough
In a bowl, whisk flour, sugar, baking powder, and salt.
Cut in cold butter with a pastry cutter or fork until crumbly.
Stir in buttermilk and vanilla until just combined (don’t overmix!).
Gently fold in blueberries.
3. Shape & Bake
Drop ¼-cup scoops of dough onto the baking sheet (or pat into a circle and cut into wedges).
Bake for 12-15 minutes until golden.
4. Glaze & Serve
Whisk together powdered sugar, milk, and vanilla (if using).
Drizzle over warm biscuits and enjoy!
Pro Tips for Perfect Biscuits
🫐 Prevent blue streaks – Toss frozen blueberries in 1 tbsp flour before folding in.
🧈 Keep butter cold – Ensures flaky layers.
🔥 Don’t overbake – They should be lightly golden on top.
🍋 Add lemon zest – For a bright, citrusy twist!
FAQs
❓ Can I use frozen blueberries?
Yes! Use them straight from the freezer to avoid excess moisture.
❓ Can I make these ahead?
Yes! Freeze unbaked biscuits and bake from frozen (add 2-3 extra minutes).
❓ Why are my biscuits dense?
Overmixing or warm butter can make them tough—handle the dough gently!
❓ What’s the best way to store them?
Room temp: 1-2 days (covered).
Freezer: Up to 1 month (reheat at 350°F for 5-10 mins).
