Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3 tbsp (36g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) unsalted butter, chilled and cubed
  • 3/4 cup (180ml) cold buttermilk
  • 1 cup (150g) fresh blueberries
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) heavy cream
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Whisk together the all-purpose flour, granulated sugar, baking powder, and salt in a large bowl.
  2. Add the chilled, cubed butter to the dry ingredients. Use a pastry cutter or forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  3. Gently stir in the fresh blueberries using a spatula.
  4. Pour in the cold buttermilk and stir just until the flour disappears, ensuring you do not overmix the dough.
  5. Spoon the dough onto a parchment-lined baking sheet in 8 equal mounds or pat into a disk and cut with a biscuit cutter.
  6. Bake at 425°F (218°C) for 18–20 minutes until the tops are golden-brown.
  7. While the biscuits cool for 5 minutes, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth.
  8. Drizzle the glaze over the warm biscuits.