Vanilla & Lemon Glazed Blueberry Biscuits

Make easy Vanilla & Lemon Glazed Blueberry Biscuits!

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 12 serving

Calories: 208 kcal per serving

Ingredients

For the Biscuits (Yields Approx. 12, but double this recipe to freeze some for later:)
2 cup - Flour
⅓ cup - sugar
4 teaspoon - baking powder
1 teaspoon - salt
1 cup - cold milk
5 Tablespoons - cold butter
3–6 ounce - fresh blueberries
For the Glaze:
1 Cup - powdered sugar
⅛ Cups - water
½ teaspoon - vanilla
½ teaspoon - lemon juice

Pre-heat oven to 450 degrees Fahrenheit.
In a large mixing bowl or in your stand mixer, combine all dry ingredients at low speed. Add milk and incorporate into dry ingredients completely at a medium speed, then add chunks of cold butter until everything is mixed.
Using a mixing spoon, carefully fold in blueberries until completely incorporated. Place dough on a cool, floured surface and roll out until it's about 1/2" thick. If your dough is too sticky, knead in more flour until you get your desired consistency before you roll it out.
If your butter is starting to soften before you roll it out, stick it into the refrigerator and allow to firm up before you roll out your dough.
Cut out biscuit-shaped pieces of dough with a biscuit cutter, canning jar lid or a glass (the latter two work really well if you don't have a biscuit cutter!) and place on a greased baking sheet.
If you're freezing some for later, place your cut-out dough on a parchment paper-lined tray individually, freeze, then place into a Freezer bag with baking instructions written on the bag for future reference.
Bake your biscuits for 7-10 minutes. While they are baking, make your glaze by mixing together the above glaze ingredients with a small whisk or spoon. Drizzle glaze onto biscuits when still hot. I just glaze them right on the baking sheet!
And of course, the biscuits are always best served warm/hot. Enjoy!