Nakishas Blueberry Biscuits (Printable)
Tender fluffy biscuits with juicy blueberries and sweet vanilla glaze
# 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, do not thaw)
→ Glaze
10 - 1/2 cup powdered sugar
11 - 2-3 teaspoons milk
12 - 1/4 teaspoon vanilla extract
# How To Make It:
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.
03 - Add the cold cubed butter. 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. Pour into the flour mixture and stir gently until just combined—do not overmix.
05 - Gently fold in blueberries.
06 - Turn dough out 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 prepared baking sheet, 1 inch apart.
08 - Bake 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 Hints:
01 -
- The glaze transforms them from breakfast bread into something that feels like dessert, but light enough for morning coffee.
- Fresh blueberries bake down into jammy pockets that surprise you with every bite—no dry biscuits here.
- They come together faster than you'd think, making them perfect for when you want to impress without the stress.
02 -
- Overworking the dough makes tough biscuits—mix until just combined and trust that it's enough, even if it looks messy.
- Cold ingredients are non-negotiable here—if your butter softens too much, pop everything in the fridge for 15 minutes before baking.
03 -
- Press straight down with your biscuit cutter—twisting seals the edges and prevents proper rising.
- If using frozen berries, toss them in a tablespoon of flour before adding to keep the streaking to a minimum.