Elevate your breakfast or brunch with these Sweet Blueberry Biscuits, a delightful twist on the classic buttermilk biscuit recipe. Packed with juicy blueberries and topped with a creamy vanilla glaze, these biscuits are perfect for any occasion. Whether you’re using fresh or frozen blueberries, this recipe guarantees a flaky, buttery texture and a sweet, fruity burst in every bite. Follow this easy, step-by-step guide to create a batch of biscuits that will have everyone asking for seconds!
Ingredients
For the Biscuits
- 2 cups All-Purpose Flour (White Lily recommended)
- 1 Tb. baking powder
- 1 1/2 tsp salt
- 3 Tb. sugar
- 1 stick unsalted butter (VERY cold)
- 3/4 cup buttermilk (adjust as needed)
- 1 cup frozen blueberries (fresh blueberries frozen overnight work great)
- 1/2 stick melted salted butter (for brushing)
For the Sauce
- 1 cup powdered sugar
- 3 Tb. milk (adjust for consistency)
- 1/2 tsp. vanilla extract
Preparation
1. Prepare the Butter and Skillet: Cut the cold unsalted butter into small pats and place them on a cookie sheet lined with wax paper. Freeze for at least 10 minutes. Meanwhile, prepare a cast-iron skillet by greasing it lightly with bacon grease for extra flavor.
2. Preheat the Oven: Set your oven to 500°F (260°C) to ensure the biscuits bake to perfection.
3. Make the Sauce: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk if needed to achieve a thin, pourable consistency.
4. Mix the Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, and sugar. Cut in the cold butter until it resembles pea-sized crumbs.
5. Add Buttermilk and Blueberries: Gradually add the buttermilk, stirring until the dough just comes together. Turn the dough onto a floured surface, press it out to 1/2-inch thickness, and scatter the blueberries on top. Knead gently a few times, then flatten to 1-inch thickness. The blueberries will start to bleed, creating beautiful blue flecks.
6. Bake the Biscuits: Place the biscuits in the prepared skillet, ensuring they touch each other. Bake for 10-12 minutes. After 6-8 minutes, brush the biscuits generously with melted salted butter. Continue baking until the tops are lightly golden and the blueberries burst.
7. Serve and Enjoy: Remove from the oven and let cool slightly. Drizzle with the vanilla sauce and serve warm. These biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Indulge in the perfect blend of buttery flakiness and sweet blueberry goodness with these Sweet Blueberry Biscuits. They’re a crowd-pleaser for breakfast, brunch, or even as a dessert!
