Sweet Glazed Blueberry Biscuits Pressure Cooker Recipe
Deliciously fluffy blueberry biscuits made in the pressure cooker and topped with a sweet vanilla glaze. A cozy and quick treat perfect for breakfast or dessert!
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet Lined with parchment
- 1 Oven Preheated to 425°F
Ingredients
Biscuit and Glaze Ingredients
- 2 cups all-purpose flour plus 1 extra teaspoon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons unsalted butter cold
- 1 cup buttermilk or milk with 1 teaspoon lemon juice
- ⅔ cup blueberries fresh or frozen
- ½ cup powdered sugar for glaze
- 1 tablespoon butter melted for glaze
- 2 tablespoons milk any kind
- ½ teaspoon vanilla extract
Instructions
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a bowl, whisk flour, baking powder, salt, and sugar until combined evenly.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add buttermilk and stir just until combined. Do not overmix.
- Toss blueberries with 1 teaspoon flour and gently fold into dough.
- Pat dough into 1-inch thick rectangle. Cut out biscuits and place on tray.
- Bake for 15–18 minutes or until golden brown.
- While baking, whisk powdered sugar, melted butter, milk, and vanilla into glaze.
- Drizzle glaze over warm biscuits before serving.
- Enjoy warm for best results!
Notes
Store leftovers in airtight container at room temp for 2 days or freeze up to 2 months. Reheat in oven for best texture.