Blueberry biscuits are a delicious breakfast or a comforting afternoon snack. I’ve been making these sweet biscuits since my early teens, and they’re always delicious with a hot drink. The recipe is very easy to follow and is ideal for those who want to bake as a hobby or as want to make cookies as a part of their job.
These biscuits are to die for when they’re warm right out of the oven! They’re soft, fluffy and bursting with blueberries. You can enjoy them for breakfast with jam, tea or ice cream. Try making these delicious low carb blueberry biscuits today!
To Make this Recipe You’Il Need the following ingredients:
Sweet Blueberry Biscuits
Grab a mug and prepare to make one of the tastiest breakfast recipes ever: Blueberry Biscuits. Sweet yeast bread with massive amount of blueberries is great freezing, try it!
Ingredients
Biscuits:
- 2 cups All-Purpose Flour I used White Lily, a flour available in most Southern stores
- 1 Tb. baking powder
- 1 1/2 tsp salt
- 3 Tb. sugar
- 1 stick unsalted butter VERY cold
- 3/4- ish cup buttermilk use enough until the dough is just barely wet enough
- 1 c. frozen blueberries we used fresh blueberries that had been frozen overnight
- 1/2 stick melted salted butter
Sauce:
- 1 c. powdered sugar
- 3 Tb. milk or more if not thin enough
- 1/2 tsp. vanilla
Instructions
- Preheat oven to 500 degrees.
- Stir the sauce ingredients together (powdered sugar, milk, vanilla), and make sure the powdered sugar is completely dissolved.
- Combine all the dry ingredients (flour, baking powder, salt, sugar) together and then cut in the cold unsalted butter. Cut in until the butter is about pea sized, relatively well mixed in. Add buttermilk. Add slowly until you have just enough where the dough separates from the sides of the bowl. Stir until just combined and roll it out onto a well-floured surface.
- Before kneading, prepare a large area for kneading. (I use a large cutting board for easy clean-up!) Sprinkle the area with some flour. Put the dough on the floured area and sprinkle some flour over the dough. Press the dough out (no need to roll with a pin) and flatten to about 1/2″ thickness. Put blueberries over dough. Knead a couple of times and flatten back out to about 1″ thickness. (Honestly, the thicker the better, because they rise so beautifully!) The berries will likely start to bleed onto the dough and you’ll start to see flecks of blue as the berries defrost.
- Place biscuits in a cast-iron skillet and be sure biscuits are touching.
- Bake at 500 degrees for about 10-12 minutes. Somewhere around 6 to 8 minutes, take the skillet out of the oven and brush the biscuits with melted salted butter. This is an integral part of the baking process. And be liberal with it, brush on the sides of the biscuits if they are showing. When you begin to see the tops lightly brown (and the blueberries burst), take them out. The temperature in the middle of the biscuits will remain very hot once out of the oven and will continue the cooking process.
- When you take the biscuits out of the oven, let the pan cool for about 10 minutes. Pour the sauce over the biscuits after 10 minutes. Use as much or little of the sauce as desired.
- Serve immediately!
Notes
NOTE: Some people have mentioned that they have to leave their biscuits in for longer than 10 or 12 minutes. I have never had to leave mine in for longer, but if you fear yours aren’t getting done and want to leave them in for longer, be sure to watch them like a hawk! I promise, they will go from done to burnt in just a few seconds!
