Quick Recipe Version (TL;DR)
Quick Ingredients
- Biscuits: all-purpose flour 2 cups (260 g), granulated sugar 2 tbsp (25 g), baking powder 1 tbsp, baking soda 1/4 tsp, fine salt 1 tsp, unsalted butter 6 tbsp (85 g) cold, buttermilk 3/4 cup (180 ml) cold, vanilla extract 1 tsp, heavy cream 1 tbsp (for brushing), coarse sugar 1 tsp (optional)
- Blueberries: fresh blueberries 4 cups (600 g), granulated sugar 1/4 cup (50 g), lemon juice 1 tbsp (15 ml), lemon zest 1 tsp, cornstarch 1 tbsp (8 g), water 2 tbsp (30 ml), pinch of salt
- Whipped cream: heavy cream 1 cup (240 ml) cold, powdered sugar 2 tbsp (15 g), vanilla extract 1 tsp, pinch of salt
- Light vanilla glaze: powdered sugar 3/4 cup (90 g), milk 1 1/2 tbsp (22 ml), vanilla extract 1 tsp, pinch of salt
Do This
- 1. Heat oven to 425°F; line a sheet pan with parchment.
- 2. Make biscuits: cut cold butter into dry ingredients, stir in cold buttermilk + vanilla, pat to 1-inch thick, cut 6 rounds.
- 3. Bake biscuits at 425°F for 14–16 minutes; cool 10 minutes.
- 4. Cook blueberries 8–10 minutes until juicy and glossy; cool slightly.
- 5. Whip cream to soft-medium peaks (about 2–3 minutes).
- 6. Stir together a thin vanilla glaze; drizzle lightly.
- 7. Split biscuits, spoon on blueberries, add whipped cream, drizzle glaze, serve.
Why You’ll Love This Recipe
- Tender, flaky biscuits bake up tall and buttery without being fussy.
- Juicy blueberry topping is fresh and bright, with just enough sauce to soak in.
- Light vanilla glaze adds a bakery-style finish without making the dessert overly sweet.
- Make-ahead friendly components mean easy assembly when you’re ready to serve.
Grocery List
- Produce: fresh blueberries (4 cups), 1 lemon (for juice and zest)
- Dairy: unsalted butter, buttermilk, heavy cream, milk
- Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, cornstarch, vanilla extract, fine salt, coarse sugar (optional)
Full Ingredients
Tender Biscuit Shortcakes
- 2 cups (260 g) all-purpose flour, plus more for dusting
- 2 tbsp (25 g) granulated sugar
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1 tsp fine salt
- 6 tbsp (85 g) unsalted butter, very cold, cut into 1/2-inch cubes
- 3/4 cup (180 ml) buttermilk, cold
- 1 tsp vanilla extract
- 1 tbsp (15 ml) heavy cream, for brushing tops
- 1 tsp coarse sugar, optional (for sparkle and crunch)
Juicy Blueberry Topping
- 4 cups (600 g) fresh blueberries, rinsed and dried
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 ml) lemon juice
- 1 tsp lemon zest
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) water
- Pinch of salt
Vanilla Whipped Cream
- 1 cup (240 ml) heavy cream, cold
- 2 tbsp (15 g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Light Vanilla Glaze
- 3/4 cup (90 g) powdered sugar
- 1 1/2 tbsp (22 ml) milk (add up to 2 tbsp / 30 ml if needed)
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions
Step 1: Prep your pans and preheat
Position a rack in the center of the oven and preheat to 425°F. Line a baking sheet with parchment paper (or use an ungreased sheet pan). Set out a 2 1/2-inch round cutter (or the rim of a drinking glass) and a small saucepan for the blueberries.
Step 2: Mix the dry ingredients for the biscuits
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined. This quick whisk helps the biscuits rise evenly and keeps you from biting into a salty pocket.
Step 3: Cut in the cold butter
Add the cold butter cubes to the bowl. Using a pastry cutter or your fingertips, quickly work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible.
Those visible bits of butter are a good thing; they melt in the oven and create flaky layers.
Step 4: Add buttermilk, shape, and cut the biscuits
In a small bowl or measuring cup, stir the cold buttermilk and vanilla together. Pour into the flour mixture and gently stir with a fork just until a shaggy dough forms. If you still have a few dry streaks, that’s fine; avoid overmixing.
Turn the dough onto a lightly floured surface. Pat (don’t roll) into a rectangle about 1 inch thick. Fold the dough in half, then pat it back to 1 inch thick (this creates layers). Cut 6 biscuits using a straight up-and-down motion (don’t twist the cutter, which can seal the edges and reduce rise).
Place biscuits on the prepared baking sheet, spacing them about 2 inches apart.
Step 5: Bake the biscuits
Brush the tops lightly with 1 tbsp heavy cream and sprinkle with 1 tsp coarse sugar if using. Bake at 425°F for 14–16 minutes, or until the tops are golden brown and the biscuits are tall.
Let biscuits cool on the pan for 10 minutes before splitting and assembling (they set up as they cool).
Step 6: Cook the blueberries until juicy and glossy
While the biscuits bake (or right after), add 3 cups (450 g) of the blueberries to a saucepan along with the granulated sugar, lemon juice, lemon zest, and a pinch of salt.
In a small bowl, stir together the cornstarch and water until smooth, then add it to the pan. Cook over medium heat, stirring frequently, until the berries release their juices and the mixture thickens to a spoonable sauce, about 8–10 minutes.
Remove from heat and stir in the remaining 1 cup (150 g) blueberries (this gives you a mix of saucy berries and fresh, juicy pops). Let cool for 10 minutes so it thickens slightly.
Step 7: Whip the vanilla cream
In a cold bowl, combine the heavy cream, powdered sugar, vanilla, and a pinch of salt. Whip with a hand mixer (or stand mixer) on medium-high speed until soft to medium peaks form, about 2–3 minutes.
The cream should hold its shape but still look smooth and spoonable. Stop before it becomes stiff or grainy.
Step 8: Mix the light vanilla glaze and assemble
In a small bowl, whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth. You’re aiming for a thin, drizzle-friendly glaze. If it’s too thick, add milk 1 tsp at a time (up to 2 tbsp / 30 ml total). If it’s too thin, add 1 tbsp powdered sugar.
To assemble, split each biscuit horizontally. Spoon a generous layer of warm or room-temperature blueberry topping over the bottom half, add a dollop of whipped cream, and cap with the biscuit top. Finish with a thin drizzle of vanilla glaze over the top (or drizzle over the whipped cream if you prefer). Serve right away.
Pro Tips
- Keep everything cold for tender biscuits: cold butter and cold buttermilk help you get flaky layers. If your kitchen is warm, chill the cut biscuits for 10 minutes before baking.
- Don’t overwork the dough: mix just until combined; overmixing makes biscuits tough instead of tender.
- Thicken blueberries gently: once the mixture bubbles and turns glossy, it’s done. Overcooking can make the topping jammy and dull.
- Control the sweetness: taste the berries. If they’re very sweet, reduce sugar to 3 tbsp (38 g). If they’re tart, increase to 1/3 cup (67 g).
- Glaze is optional but impactful: keep it thin so it adds aroma and shine without overpowering the fruit.
Variations
- Lemon-vanilla shortcakes: add 1 tsp lemon zest to the biscuit dough and replace vanilla in the glaze with 1 tbsp (15 ml) lemon juice.
- Mixed berry shortcake: use 3 cups blueberries plus 1 cup raspberries (stir raspberries in off heat so they don’t break down too much).
- Extra-light assembly: swap half the whipped cream for 1 1/2 cups (360 g) plain Greek yogurt sweetened with 2 tbsp (15 g) powdered sugar and a splash of vanilla.
Storage & Make-Ahead
Best day-of: For the crisp-tender biscuit edges, assemble right before serving.
Biscuits: Store baked biscuits airtight at room temperature for 1 day, or refrigerate for 3 days. Rewarm in a 325°F oven for 6–8 minutes.
Blueberry topping: Refrigerate in a covered container for up to 4 days. Warm gently on the stovetop over low heat for 2–3 minutes or use at room temperature.
Whipped cream: Best within 24 hours (store covered in the refrigerator). Re-whisk briefly by hand if it softens.
Glaze: Store covered in the refrigerator for up to 3 days. Let come to room temperature and whisk; add a few drops of milk if needed.
Nutrition (per serving)
Approximate, based on 1 of 6 servings: 520 calories, 24 g fat, 72 g carbohydrates, 6 g protein, 3 g fiber, 38 g sugar, 520 mg sodium.
Leave a Reply