Skip to content

BLUEBERRY BISCUITS

Ingredients

  • 2 C self-rising biscuit flour (or AP flour)
  • 4 tsp baking powder
  • 1 tsp kosher salt
  • 1/3 C granulated sugar
  • 1 C super cold milk
  • 5 TBLS frozen butter
  • 5 oz blueberries
  • 1 TBLS melted butter
  • FOR THE GLAZE:
  • 1 C powdered sugar
  • 1/8 C water
  • 1/2 tsp lemon juice
  • 1 tsp vanilla
Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

A friend of mine shared this recipe for Blueberry Biscuits on their Facebook page the other day. They looked so inviting, I just had to try making them. See…I am not much of a baker…baking is just too exact for me. I gave it a whirl anyway…and they were amazing. I only changed two things from the original recipe from Travis Bourgue. Click here! He shared his recipe on a Facebook group! I added a bit more blueberries and used a self-rising biscuit flour instead of all-purpose. Think biscuit meets muffin…you are going to love this recipe. Not only are they delicious, but super easy to prepare!

There are a few things you want to keep in mind while you are making this recipe. The milk needs to be super cold. You should use frozen butter. You want to work quickly…one reason there are not a lot of photos of the process. If your butter warms up, you may have to stick the dough in the freezer for 5 or 10 minutes. So, have the oven warmed up to 450 degrees, and have your baking sheet ready. I just lined a baking sheet with parchment paper. This recipe made 8 nice sized biscuits. If you want them bigger, use a wider biscuit cutter. Click here for the biscuit cutter I used. I used the second largest size.

a pan of blueberry glazed biscuits

In a large bowl, whisk together the flour (I used self-rising biscuit flour), salt, sugar, and baking powder.

a white bowl of flour

Add the cold milk into the dry ingredients and mix to combine. Take the butter and add in tiny chunks to the dough. Spread the butter in evenly. Fold the dough and knead around the butter. Gently fold in the blueberries. Place dough on a floured surface and pat down to about 1/2″ thickness. Flour biscuit cutter and cut dough. You should get 6 to 8 biscuits depending on the size of your cutter. Place biscuits on parchment lined baking sheet.

Bake anywhere from 7 to 12 minutes. Mine were done in about 10. In the last minute of baking, I brushed the biscuits with the melted butter and placed back in the oven just to brown up a touch more. While the biscuits are baking, prepare the glaze. Place the powdered sugar, water, lemon juice and vanilla in a bowl and mix with a fork until a nice glaze forms.

Remove biscuits from oven. Glaze each biscuit by drizzling the glaze with a fork. Serve these Blueberry Biscuits alone, or with a dollop of fresh whipped cream and more fresh blueberries! ENJOY!

Click here to check out more of my baking recipes!

More to Plate...

pepper steak and rice in a cast iron pan

PEPPER STEAK

It has been years, and years since I made this recipe for Pepper Steak. Actually, so long that my Husband has never

two crocks of patatas bravas

PATATAS BRAVAS

In January, I had the pleasure of dining in my first Latin Fusion restaurant. The food was phenomenal. Two of my favorite

Eggplant Rollatini in a cast iron pan

ZUCCHINI ROLLATINI

Let me start off by saying that I am in love with Half Baked Harvest. Go give her a follow. She creates

1 Comment


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.