Ingredients:

  • 2 1/2 cups White Lily All-Purpose Flour
  • 3 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup cold buttermilk
  • 1 cup fresh blueberries

Instructions:

  1. Preheat your oven to 425°F (218°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Note: Whisking ensures the leavening agent is evenly spread.
  2. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with some pea sized chunks remaining. Stop as soon as you see those chunks.
  3. Gently stir in the blueberries. Pour in the cold buttermilk and stir with a spatula just until the dough comes together, being careful not to over mix. Note: The dough should look slightly shaggy, not smooth.
  4. Turn the dough onto a floured surface and fold it over itself 3-4 times to create layers. This is the lamination part that makes them flaky.
  5. Pat the dough down to a 1 inch thickness. Cut into circles using a biscuit cutter or slice into rectangles.
  6. Place biscuits on a parchment lined baking sheet so they are just touching. Bake for 12–15 minutes until the tops are golden brown and the berries are bubbling.
  7. While biscuits cool slightly, whisk together powdered sugar, heavy cream, and vanilla extract until smooth. Drizzle the glaze over the warm biscuits. Note: Wait 5 mins before glazing so it doesn't just melt off immediately.