Description
These blueberry-studded breakfast biscuits are a game-changer. Flaky, buttery layers with bursts of sweet berries will make you forget donuts exist.
Ingredients
Scale
- 2½ cups (310g) all-purpose flour, plus extra for dusting
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) cold unsalted butter, cubed
- 1 cup (240ml) cold buttermilk
- 1½ cups (210g) fresh blueberries (or frozen, not thawed)
- 1 tablespoon lemon zest (optional)
- 1 large egg (for egg wash)
- 2 tablespoons coarse sugar (for topping)
For the glaze (optional):
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk or lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the butter in the freezer for 10 minutes.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Add lemon zest if using.
- Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs with some pea-sized pieces remaining.
- Create a well in the center and pour in the cold buttermilk. Gently stir with a fork just until the dough starts to come together.
- Turn the dough onto a lightly floured surface and sprinkle the blueberries over it. Gently fold the dough 4-5 times to incorporate the berries.
- Pat the dough into a 1-inch thick rectangle. Cut out biscuits using a 2½-inch biscuit cutter, pressing straight down without twisting.
- Place biscuits on the prepared baking sheet about 2 inches apart. Gather scraps and cut additional biscuits.
- Whisk the egg with 1 tablespoon water and brush on tops of biscuits. Sprinkle with coarse sugar if desired.
- Bake for 15-18 minutes until golden brown and well-risen.
- While cooling, prepare the optional glaze by whisking together powdered sugar, milk or lemon juice, and vanilla until smooth.
- Let biscuits cool for 5 minutes before drizzling with glaze if using. Serve warm.