Ingredients
Makes 8–10 biscuits
For the Biscuits
2 cups (250g) all-purpose flour, plus 1 tbsp for tossing berries
1 tbsp baking powder
½ tsp fine sea salt
¼ cup (50g) granulated sugar (plus extra for sprinkling—your sweet touch!)
½ cup (1 stick / 115g) cold unsalted butter, cubed (straight from the fridge!)
¾ cup (180ml) buttermilk (or whole milk + 1 tsp lemon juice)
1 tsp pure vanilla extract
1 cup (150g) fresh or frozen blueberries (do not thaw if frozen!)
For the Vanilla Glaze
1 cup (120g) powdered sugar, sifted
2–3 tbsp milk (whole or buttermilk)
½ tsp pure vanilla extract
Optional: Pinch of lemon zest (your bright, citrusy love—yes!)
✅ Joye’s Pro Tips
Frozen berries? Toss in 1 tbsp flour first—prevents blue streaks!
Cold butter is non-negotiable. Warm butter = dense biscuits.
Underbake slightly. 12 mins = tender; 15 mins = golden—your call!
Step-by-Step Instructions
1. Prep & Preheat
→ Preheat oven to 425°F (220°C).
→ Line a baking sheet with parchment paper (no greasing needed).
2. Make the Dough (With Gentle Hands)
→ In a large bowl, whisk flour, sugar, baking powder, and salt.
→ Add cold cubed butter; cut in with a pastry cutter, fork, or fingers until mixture resembles coarse crumbs (pea-sized bits).
→ In a small bowl, whisk buttermilk and vanilla.
→ Pour into flour mixture; stir just until no dry streaks remain (do not overmix!).
→ Optional: Fold in lemon zest now.
→ Gently fold in blueberries (and any flour they were tossed in).
3. Shape & Bake
→ For drop biscuits: Scoop ¼-cup mounds onto sheet, spacing 2 inches apart.
→ For cut biscuits: Pat dough into 1-inch-thick circle; cut into 8 wedges (no re-rolling—keeps layers flaky!).
→ Optional: Sprinkle tops with coarse sugar for crunch and sparkle.
→ Bake 12–15 minutes, until tops are lightly golden and bottoms are golden-brown.
✅ Pro tip: Rotate pan halfway for even browning.
4. Glaze & Serve
→ Let biscuits cool 5 minutes on sheet (keeps them intact).
→ Whisk powdered sugar, milk, and vanilla until smooth (add milk drop by drop for drizzle consistency).
→ Drizzle over warm biscuits—glaze sets into a beautiful shell.
→ Serve immediately—best fresh from the oven!
Tips for Perfect Biscuits (Joye-Approved!)
🔸 Keep everything cold. Chill bowl 10 mins before starting.
🔸 Don’t overmix. Shaggy dough = tender biscuits; smooth dough = tough.
🔸 Use a light hand. Press dough gently—no kneading!
🔸 Bake close together. Biscuits rise taller when touching.
🔸 Say “Ready?” before serving. It’s not superstition—it’s ritual. And rituals make food taste better.
Delicious Variations to Try
Lemon-Blueberry
Add 1 tbsp lemon zest to dough + 1 tsp to glaze
Bright, elegant,
so
refreshing
Cinnamon-Sugar Swirl
Roll dough rectangle, sprinkle with cinnamon-sugar, roll up, slice
Sweet, nostalgic,
so
giftable
Gluten-Free Joy
Use 1:1 GF flour (like King Arthur) + 1 tsp xanthan gum
Tender, flaky, still deeply satisfying
Savory Herb
Omit sugar, add 1 tbsp rosemary/thyme + extra cheddar
Perfect for brunch with eggs
Serving Suggestions (Joye’s Favorites!)
☕ Classic breakfast: With hot coffee, cold milk, or fresh-squeezed OJ
🧈 Extra indulgence: Split warm, slather with honey butter or clotted cream
🍓 Summer dessert: Top with vanilla ice cream and extra berries
🎁 Gift idea: Stack in a basket, tie with raffia, tag: “Blueberry Sunshine—From Joye’s Kitchen”
Storage & Make-Ahead Tips
Fridge (unbaked dough): Shape, cover, refrigerate up to 24 hours. Bake +2 mins.
Freezer (unbaked): Shape, freeze on sheet, then bag. Bake frozen +3–5 mins.
Fridge (baked): Up to 2 days—but best fresh! Reheat 5 mins @ 350°F.
Glaze ahead? Make day-of—keeps best when fresh.
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Yes! Do not thaw. Toss in 1 tbsp flour first to prevent bleeding.
Q: Why are my biscuits tough?
A: Likely overmixed dough or warm butter. Next time: cold butter + gentle folding.
Q: Can I make them dairy-free?
A: Yes! Use plant-based butter, almond milk + 1 tsp vinegar for buttermilk, and oat milk glaze.
Q: Can I use self-rising flour?
A: Yes! Omit baking powder and salt. Use 2 cups self-rising flour + ¼ cup sugar.
Q: Are they nut-free?
A: Yes (naturally)—just verify add-ins.
Allergy Information
Contains: Dairy (butter, buttermilk), wheat
Gluten-free option: Yes—with GF flour
Nut-free: Yes (naturally)
⚠️ Always verify labels.
Nutrition Facts (Per Biscuit — 8 servings, with glaze)
| Calories | 280 |
| Fat | 12g |
| Saturated Fat | 7g |
| Carbs | 40g |
| Fiber | 1g |
| Sugar | 18g |
| Protein | 4g |
| Sodium | 320mg |
Values are estimates. Varies by berries and glaze thickness.
Final Thought
These biscuits don’t arrive with fanfare.
They emerge from the oven quiet and golden—steam rising, blueberries glistening, the scent of butter and summer wrapping the kitchen in warmth.
You break one open. The center is tender, flecked with berries. The glaze cracks softly under your fork.
And someone at the table sighs and says:
“Now that’s how you start a good day.”
That’s the magic of simple food, made with care:
It doesn’t just feed the body.
It feeds the morning. The table. The memory.
