Ingredients
Equipment
Method
- Instructions:
- Preheat oven to 425°F (220°C). Line a baking tray with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut cold butter into the dry ingredients until mixture resembles coarse crumbs.
- Stir in buttermilk and vanilla extract. Mix just until combined.
- Gently fold in blueberries.
- Transfer dough to a floured surface, pat into a 1-inch thick rectangle.
- Cut into squares or rounds. Transfer to tray.
- Brush with buttermilk and sprinkle with turbinado sugar.
- Bake 15–18 minutes or until golden brown.
- (Optional) Mix glaze ingredients and drizzle over warm biscuits.
Notes
Notes:
- Use frozen blueberries directly to avoid streaks.
- Don’t overwork dough to keep biscuits fluffy.
- Add lemon zest for a citrusy twist.
- Use frozen blueberries directly to avoid streaks.
- Don’t overwork dough to keep biscuits fluffy.
- Add lemon zest for a citrusy twist.