Biscuits
2 cups self-rising flour plus ¼ cup for flour the board, biscuit cutter, and blueberries
¼ cup white granulated sugar
3 Tbsp unsalted butter cold and cut into small pieces
2 Tbsp shortening cold and cut into small pieces
¾ cup buttermilk cold
½ cup blueberries
Glaze
1 cup powdered sugar
3 Tbsp milk
¼ tsp vanilla extract
1. Add flour and sugar to a large bowl, stir to combine. Add butter and shortening and use a pastry cutter or your fingers to mix in butter and shortening. The mixture should resemble the size of small peas.
2. Make a space in the middle of the bowl and pour in buttermilk. Use a wooden spoon to mix the flour and buttermilk mixture until it’s combined.
3. In a separate bowl, add blueberries and 1 ½ tsp of flour. Toss the blueberries in the flour. Add the floured blueberries to the flour mixture and gently fold them in.
4. Flour a clean countertop and pour the dough onto it. Flour your hands and gently knead the dough one or two times until it’s smooth. Pat the dough into a square that’s about ¾ of an inch thick.
5. Use a floured 2-inch biscuit cutter to cut out biscuits. You should get about 8-9 biscuits.
6. Optional step: Place your biscuits in the refrigerator for 10 minutes to ensure they are cold before baking.
Bake in Air Fryer or Preheated Oven:
1. Air Fryer: Place in air fryer basket and bake on 400 degrees Fahrenheit for 10-12 minutes.
2. Oven: Preheat oven to 450 degrees Fahrenheit. Once biscuits are formed, place on a baking sheet lined with parchment paper. Bake for 14-15 minutes, until tops are golden
3. While biscuits are baking, prepare the glaze by whisking powdered sugar, milk, and vanilla extract in a bowl. Set aside.
4. Once biscuits are done baking, allow biscuits to cool on a cooling rack for about 5 minutes. Use a fork and sprinkle glaze on top. Serve and enjoy.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes