Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3 tsp (12g) baking powder
  • 1 tbsp (12g) granulated sugar
  • ½ tsp (3g) salt
  • ½ cup (113g) unsalted butter, chilled and cubed
  • ¾ cup (180ml) cold buttermilk
  • 1 cup (150g) fresh blueberries
  • 1 cup (125g) powdered sugar
  • 2 tbsp (30ml) milk
  • ½ tsp (2.5ml) vanilla extract

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together 2 cups (250g) all-purpose flour, 3 tsp (12g) baking powder, 1 tbsp (12g) granulated sugar, and ½ tsp (3g) salt.
  3. Use a pastry cutter or two forks to work ½ cup (113g) chilled, cubed unsalted butter into the flour mixture until it resembles coarse crumbs with a few pea-sized lumps remaining.
  4. Pour in ¾ cup (180ml) cold buttermilk and stir gently with a spatula until a shaggy dough forms.
  5. Carefully fold in 1 cup (150g) fresh blueberries, mixing just until combined to avoid crushing the fruit.
  6. Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle. Cut into 9 equal squares.
  7. Bake for 15–20 minutes until the tops are deep golden-brown and the edges are set.
  8. While the biscuits cool slightly, whisk together 1 cup (125g) powdered sugar, 2 tbsp (30ml) milk, and ½ tsp (2.5ml) vanilla extract until smooth.
  9. Drizzle the glaze over the warm biscuits.