Ingredients
Scale
For the Biscuits:
- 2 cups Flour
- 1 cup Cold Milk
- ⅓ cup Sugar
- 5 tablespoons Cold or Frozen Butter
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 3 ounces Fresh or Dried Blueberries
For the Glaze:
- 1 cup Powdered Sugar
- ⅛ cup Water
- 1 teaspoon Vanilla Extract
- ½ teaspoon Lemon Juice
Instructions
- Preheat and Prepare: Set your oven to 450°F. In a large bowl, whisk together the flour, sugar, salt, and baking powder to combine all the dry ingredients.
- Mix in the Magic: Gently fold in the cold milk and blueberries. Using cold milk helps keep the biscuits tender and flaky.
- Butter Up: Freeze a stick of butter for about an hour before use. Once frozen, grate or break it into small chunks. Scatter these butter pieces over the biscuit dough, then fold and knead gently to evenly distribute. This creates those lovely flaky layers.
- Roll and Cut: Roll the dough on a lightly floured surface to about 1/4 to 1/8 inch thickness. Use a biscuit cutter to stamp out about six biscuits.
- Bake to Perfection: Place the biscuits on a baking sheet and bake for 7 to 12 minutes, or until they turn golden brown and your kitchen smells divine.
- Glaze with Love: While the biscuits are still warm, brush them with melted butter. In a separate bowl, whisk together the powdered sugar, water, vanilla, and lemon juice to make a smooth glaze. Drizzle it generously over the biscuits, letting the glaze seep into every crevice. Enjoy!
Notes
- Flour: All-purpose flour works best!
- Butter: Try using around 8 tablespoons (1 stick) of unsalted butter for extra yummy flavor and fluffiness.
- Milk: You might want to use a little less milk, maybe around 3/4 cup, just enough for the dough to come together nicely.
- Thickness: Roll your dough a bit thicker, about 3/4 to 1 inch, for taller and fluffier biscuits.
- Prep Time: 10 minutes
- Cook Time: 10 minutes