Blueberry Buttermilk Biscuits
These southern style blueberry biscuits are a house favorite. They are fluffy, light and crispy, with a hint of sweetness!
Two things that sends this recipe over the top:
- Fresh Blueberries! As they bake, the blueberries turn into a sweet tangy jam!
- Vanilla Glaze! Do not skip out on the glaze, you will thank me later!
Blueberry Buttermilk Biscuits
Buttery blueberry biscuits drizzled with a sweetened sticky glaze makes for the perfect breakfast treat!!
Ingredients
Biscuits
- 2 Cups All-purpose Flour (I used King Arthur)
- 1 TBSP Baking Powder
- ½ tsp Salt
- ⅓ Cup White Sugar
- ½ Cup (8 tbsp) Salted Butter, cold
- 1 Cup Fresh Blueberries
- 1 Cup Buttermilk
Glaze
- ½ Cup Powdered Sugar
- 1 tbsp Half-and-half
- ½ tsp Vanilla
Instructions
- Preheat the oven to 450°F.
- In a large bowl, mix flour, baking powder, sugar, and salt. Cut the cold butter into the flour mixture. Make sure flour looks like coarse crumbles + butter chunks are flat.
- Mix fresh blueberries into the flour mixture.
- Add in the buttermilk and stir in gently till combined.
- Fold-out dough onto a lightly floured surface. With flour-dusted hands, pat dough out into a rectangle. Fold the dough into thirds, stacking the dough into three layers. (Make sure you flour between each layer if the dough is wet).
- Pat dough out until about 3/4 inch thick. Using a 2 1/2 – 3 inch circle cutter, gently cut out biscuits. DO NOT TWIST cutter, simply press down firmly.
- Place the biscuit dough onto a cast iron pan. Place 1 – 2 inches apart.
- Bake in the oven for 15-20 minutes, or until golden.
GLAZE
- Combine powdered sugar, vanilla, and half-and-half into a small bowl, mixing till smooth.
- Once your biscuits have slightly cooled, drizzle over the tops! (If you want your biscuits swimming in the glaze, I suggest doubling the Glaze portion)
