blueberry biscuits

Homemade biscuits are spiked with fresh, sweet blueberries in this crowd-pleasing Blueberry Biscuits recipe. This recipe is perfect to replace your traditional buttermilk biscuit recipe at breakfast. Try it also as a side to your favorite salad or as a light dessert served warm with ice cream.

WJ treated me to a fun weekend. We visited Greenwood, MS. We visited Viking Cooking School, shopped at the retail store which is like shopping for diamonds to me and took a cooking class. As well, we stayed at The Alluvian Hotel and this is where I was inspired! The Alluvian offered not-your-standard Continental breakfast. They refer to it as the Southern Buffet breakfast offering homemade buttermilk biscuits and gravy, pancakes, cheese grits, frittata, and a to-die-for blueberry biscuit.

Why You’ll Love This Recipe

These Blueberry Biscuits are a delightful twist on the classic biscuit, combining the fluffy texture you love with the sweet burst of blueberries. They are versatile enough to be enjoyed at any time of day, whether you’re looking for a breakfast treat, a side dish, or a light dessert.

Kitchen Equipment You’ll Need

• Mixing bowls
• Biscuit or cookie cutter
• Pastry brush
• Rolling pin
• Baking sheet
• Microwave

Ingredients

Biscuits:

• 2 cups Flour
• 4 teaspoons baking powder
• 1 cup milk, cold
• 1/3 cup sugar
• 5 tablespoons of butter (cold or frozen)
• 1 teaspoon salt
• 3 ounces blueberries, fresh or dried

Glaze:

• 1 cup powdered sugar
• 1/8 cup water
• 1 teaspoon vanilla
• 1/2 teaspoon lemon juice

Step-by-Step Instructions

1. Preheat your oven to 450°F.
2. In a mixing bowl, combine the salt, sugar, flour, and baking powder.
3. Pour the cold milk into the dry ingredients and mix until the dough begins to form.
4. Break off chunks of the hardened butter and evenly distribute them throughout the dough. Fold and knead the dough repeatedly until the butter is well incorporated.
5. Gently fold in the blueberries, being careful not to crush them.
6. Transfer the dough to a floured cutting board, roll it out to a thickness of ¼ to ½ inch, and cut out approximately 6 biscuits using a biscuit or cookie cutter.
7. If the butter starts melting during this process, place the dough in the freezer for 10-15 minutes.
8. Place the biscuits on a baking sheet and bake for 7-12 minutes.
9. Melt 1 tablespoon of low-fat butter in the microwave and brush it over the hot biscuits.
10. Mix the glaze ingredients in a bowl and drizzle over the biscuits with a fork. Enjoy!

Tips for Success

Ensure your butter is extremely cold to achieve the flakiest biscuits. If your kitchen is warm, refrigerate your dough as needed to prevent the butter from melting.

Additional Tips and Variations

Try adding a sprinkle of lemon zest to the glaze for an extra citrusy kick. You can also substitute the blueberries with raspberries or blackberries for a different flavor profile.

Nutritional Highlights (Per Serving)

• Calories: 250
• Protein: 4g
• Fat: 10g
• Carbohydrates: 35g
• Sugar: 15g

Frequently Asked Questions (FAQ)

Can I use frozen blueberries? Yes, you can use frozen blueberries. Just be sure to thaw and drain them before adding to the dough.

How should I store leftovers? Keep leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

Can I make the dough ahead of time? Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking.

Conclusion

These Blueberry Biscuits are a delightful addition to any meal, offering a perfect balance of sweet and savory flavors. I hope you enjoy making and savoring these as much as I do. Please try the recipe and share your experiences in the comments below!