Sweet Blueberry Biscuits
Sweet Blueberry Biscuits
There’s something undeniably delightful about a warm, freshly baked biscuit. When you add juicy blueberries and a touch of sweetness, it becomes a treat that’s hard to resist. Based on my basic buttermilk biscuit recipe, these few additions elevate it to new, delicious heights!
Why You’ll Love This Recipe
These Sweet Blueberry Biscuits are the perfect blend of sweet and savory, with bursts of blueberry flavor in every bite. The biscuits are fluffy and tender, while the simple glaze adds an extra layer of sweetness that makes them irresistible. Whether for breakfast, brunch, or an afternoon snack, they’re sure to become a favorite in your home.
Kitchen Equipment You’ll Need
- Cast iron skillet
- Cookie sheet
- Wax paper
- Large cutting board
Ingredients
Biscuits
- 2 cups All-Purpose Flour (preferably White Lily)
- 1 Tbsp baking powder
- 1 1/2 tsp salt
- 3 Tbsp sugar
- 1 stick unsalted butter (VERY cold)
- 3/4-ish cup buttermilk (use enough until the dough is just barely wet enough)
- 1 cup frozen blueberries (we used fresh blueberries that had been frozen overnight)
- 1/2 stick melted salted butter
Sauce
- 1 cup powdered sugar
- 3 Tbsp milk (or more if not thin enough)
- 1/2 tsp vanilla
Step-by-Step Instructions
- Cut the butter into small pats and lay them out on a cookie sheet lined with wax paper. Freeze for at least 10 minutes.
- Prepare a cast iron skillet with a tiny amount of bacon grease, if available. Fry one piece of bacon, wipe out the pan, and you’re good to go!
- Preheat your oven to 500 degrees.
- Stir the sauce ingredients together (powdered sugar, milk, vanilla), ensuring the powdered sugar is completely dissolved.
- Combine all the dry ingredients (flour, baking powder, salt, sugar) together. Cut in the cold unsalted butter until it’s about pea-sized and well mixed in.
- Slowly add buttermilk until the dough just separates from the sides of the bowl. Stir until just combined, then roll out onto a well-floured surface.
- Prepare a large area for kneading, sprinkling it with flour. Place the dough on the floured area, sprinkle some flour over it, and press out to about 1/2″ thickness.
- Spread the blueberries over the dough, knead a couple of times, and flatten back out to about 1″ thickness.
- Place the biscuits in the cast iron skillet, ensuring they are touching.
- Bake for about 10-12 minutes. Around 6 to 8 minutes, brush the biscuits with melted salted butter, being liberal with it.
- When the tops are lightly browned and the blueberries burst, remove from the oven. The biscuits will continue to cook slightly from residual heat.
Tips for Success
- Ensure your butter is very cold before mixing it into the dry ingredients. This helps create flaky layers in the biscuits.
- Don’t overwork the dough. Mix until just combined for the best texture.
- Brush with melted butter halfway through baking for a golden, flavorful finish.
Additional Tips and Variations
- For a citrus twist, add a bit of lemon zest to the dough.
- Try adding a pinch of cinnamon to the glaze for a warm spice flavor.
Nutritional Highlights (Per Serving)
Each serving of these biscuits provides a delightful balance of carbohydrates, fats, and sugars, making them a satisfying treat.
Frequently Asked Questions (FAQ)
Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries can be used. Just be gentle when folding them into the dough to prevent too much juice from releasing.
What if I don’t have a cast iron skillet?
You can use a standard baking sheet, but keep an eye on the baking time as it might vary slightly.
Conclusion
These Sweet Blueberry Biscuits are a delicious twist on a classic recipe that you will absolutely love. I invite you to try them out and share your experience in the comments. Happy baking!
