Blueberry Biscuits

5 from 1 vote

Filled with plump fresh blueberries and topped with a simple lemon glaze, these Blueberry Biscuits are incredible and take just 45 minutes to make! With berries that burst in your mouth with each bite, they are buttery, flakey, and just lightly sweetened with a pinch of sugar.

Prep Time20

Cook Time15

Resting Time10

Total Time45

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings:

Calories: 332kcal

Author: Joanna Cismaru

Equipment

12-inch Cast Iron Skillet

Ingredients

Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
¼ cup granulated sugar
¾ cup buttermilk
8 tablespoons butter unsalted, very cold and cut into cubes
1 cup fresh blueberries
4 tablespoons butter melted

Glaze

1 cup powdered sugar
1 teaspoon lemon juice freshly squeezed
1 tablespoon milk

US Customary - Metric

Instructions

Preheat the oven to 475°F.
In a large bowl combine the flour with the baking powder and salt.
In another small bowl whisk the buttermilk with the sugar. Set aside.
Add the cold butter to the flour bowl and using a pastry cutter or two knives, cut into the butter until the butter forms into small peas.
Pour the buttermilk mixture and continue mixing until the dough comes together.
Sprinkle about 1 tbsp of flour over the blueberries and gently fold them in to the dough.
Transfer the dough to a lightly floured surface. Gently roll out the dough into a disc, taking care not to burst the blueberries. Fold the dough over itself and repeat 4-5 times. Depending on the shape you want your scones, roll out your dough into an 1-inch thick disc or rectangle.
Cut the dough in circles using a 2½ inch cookie cutter or glass. Should get about 9 biscuits. Transfer the biscuits to a large cast iron skillet, the biscuits should be touching.
Transfer the skillet to the preheated oven and bake for 6 minutes. Take out the skillet and brush the biscuits with the melted butter generously. Place the skillet back in the oven and bake for another 4 to 6 minutes. The biscuits are ready when you see the the blueberries start to burst and the biscuits start to turn brown. Take them out and let them sit for 10 minutes. They will continue to cook in the skillet.
Meanwhile, make the glaze by whisking all the glaze ingredients together in a bowl, then drizzle or pour over the biscuits.

Notes

The butter must be cold. If your butter is not cold your biscuits will not be flaky. Chill the cubed butter in the freezer for about 5 minutes before you begin the recipe.
Don’t knead the dough. You need to fold this dough not knead it. You want the cold cubed butter that you incorporated into the flour to remain crumbly and you also don’t want to burst the blueberries.
Use buttermilk or make your own. The buttermilk has a mild acidic quality to it which is important in this recipe. However, if you don’t have any buttermilk on hand you can easily make your own by adding one tablespoon of lemon juice or white vinegar to every one cup of milk and then letting it sit for about 5 minutes to curdle a bit.
Baked blueberry biscuits can be stored in an airtight container for about 1 to 2 days at room temperature or for about a week in the fridge. To reheat, put them in the microwave for about 15 seconds or in the toaster oven for about 2 to 3 minutes.
You can also store the biscuits in the freezer for about 3 months. Just allow them to thaw out at room temperature for about an hour before reheating.

Nutrition