Blueberry Biscuits – Buttermilk biscuits are loaded with blueberries and finished with sweet icing over the top
Just when you thought lemon treats were starting to take over, I’ve got a blueberry treat here to bring it all back to my first love – berries!
Each year when Spring comes around, you can almost guarantee that I’ll have some berry recipes to share. Just look at the ones I’ve shared in the past:
Berries are some of my favorite ingredients in brunch treats like scones or coffee cake or danishes. But what about biscuits? Biscuits are a cousin of scones but more savory and without any sugar. And don’t forget – they are loaded with butter and so so flaky. Adding berries to biscuits is so crazy it might even work!
Based on how gorgeous they look, I’d say they turned out quite nicely!
Blueberry biscuits are the perfect mix of savory and sweet – savory, salty biscuit dough with sweet blueberries, covered in sweet icing. But I can’t take the credit for dreaming up these beauties.
These biscuits were inspired by blueberry biscuits that my husband introduced me to from a fast food chain located mostly in Georgia and the Carolinas. They are some of his favorite things in the world so I felt a responsibility to make these for him so we could have them any time we wanted.
How to make these biscuits
Biscuits are incredibly easy to make because they have very few ingredients and require only a few steps. There is no yeast in this recipe so no need for rising time at all. That means you can have these biscuits in your tummy in under an hour!
The recipe starts with mixing cold butter into the flour, baking powder, and salt. This mixture is then chilled to make it extra cold. Then we toss in the blueberries and mix in the buttermilk to make the dough. The dough is then rolled out, folded in layers, and then the biscuits are cut.
Finally, we bake the biscuits and then cover in a sweet icing to give these buttery biscuits a little bit of sweetness.
Tips & Tricks
Making any kind of bread, whether it be biscuits, rolls, or loaves, can be a little intimidating. But have no fear – if you are nervous about attempting this recipe, I have the best tips to ensure these biscuits come out perfectly.
- The key to incredible, flaky biscuits is cold butter. That’s why we freeze the butter and dry ingredients after mixing them together. Do not skip this step!
- To get those gorgeous layers on the biscuits, there’s an easy folding technique I use. It’s similar to how we get the layers in croissants. You simply roll out the dough, fold, turn and roll again. We only repeat this process a few times so we don’t work the dough too much and a few times is just enough to get tons of layers.
- Since this recipe uses fresh blueberries, a few of them may burst while you mix and roll the dough. That’s okay! Just add a little flour to the areas with blueberry juice to keep the dough from getting too sticky.
So what do you think of these blueberry biscuits? Yay or nay?? If you’re like me, having one more excuse to have dessert for breakfast is a dream come true!
- 1 4 ounce-stick butter unsalted, cold
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon + 1 teaspoon baking powder
- 1/2 cup whole blueberries fresh
- 1 cup buttermilk
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- Preheat oven to 475 degrees (if you have a dark baking sheet, lower by 25 degrees). Prep baking sheet by lining with 1 sheet of parchment paper. Set aside.
- In a large bowl, add flour, salt, and baking powder. Grate butter using the shredding side of a box grater and place into the flour mixture. Toss together to combine. Place into the freezer for 10 minutes.
- Remove from freezer and toss in blueberries until evenly combined with flour mixture. Create a well and pour in the buttermilk. Mix with a wooden spoon about 15 times around. Don't worry if it's not completely mixed.
- Flour your kneading surface. Pour our biscuit mixture onto counter and work together with your hands until the mixture is no longer dry and crumbly. Flour your rolling pin and begin to roll out the dough into a rectangle until it's about 3/4-inch thick. Fold in half so the short edges touch. Rotate the dough and repeat this again 4 more times, adding flour as needed to prevent sticking. Roll out into one final rectangle that is about 3/4-inch thick.
- Using a biscuit cutter, cut out biscuits and place on prepared baking sheet so that the biscuits are touching. Combine remaining scraps and roll out again (no need to repeat folding process) and cut more biscuits until all the dough is used.
- Bake biscuits in a preheated oven for 13-15 minutes, or until they start to brown on the edges. Remove from oven. Let them cool for a few minutes.
- Add heavy cream to powdered sugar and whisk until icing forms. Spoon a little over each biscuits to cover the tops. Serve immediately.
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