Blueberry Biscuits originated from the Blueberry family back in Pennsylvania. These biscuits are made by rolling the dough into tight balls and baking it on a hot griddle.
The biscuits turn out well if you roll them well, fill them with buttermilk and knead them well. It is a famous recipe that has been passed down through generations, even though many people claim to have invented it first.
Here is what you should start baking blueberry biscuits with: flour, sugar, butter and salt. If you are using unsalted butter, just cut the fat in half, but if salted butter you want the fat to be slightly cold when you make the biscuits.
Blueberry Biscuits is so good, they will make a pie in your mouth! Blueberry Biscuits is a fun, delicious alternative to the traditional biscuit.
This recipe substitutes blueberries in the making of the biscuits and the resulting treat is a delicious blueberry-flavored crunch that’s better than any biscuit you’ve ever tried! The Blueberry Biscuit recipe can be made at home and sent to your office or home for dessert, breakfast or even as a snack.
You can bake the biscuits, which are quite easy, or purchase them pre-made and keep them in the refrigerator for an additional few days before serving. When using Blueberry Biscuits in place of a traditional biscuit for any occasion, it’s a good idea to make them ahead of time and then freeze them, as the frozen biscuits can take up to 3 days to defrost completely.
Blueberry BiscuitsCourse: BreakfastCuisine: AmericanDifficulty: Easy
These blueberry biscuits are wonderful danish-like treats that are not overly sweet but enough to satisfy your sweet tooth.
2 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
1 Tbsp sugar
½ cup butter , room temperature
1-¼ cup buttermilk (or 1 cup milk with 1 Tbsp apple cider vinegar – see instructions)
1 cup blueberries frozen, removed from freezer right before adding
1 cup powdered sugar
2 Tbsp heavy cream
½ tsp vanilla extract
1 tsp lemon zest (or zest from one large lemon)
¼ cup lemon juice (or juice from one large lemon)
¼ tsp cinnamon , ground
- Preheat oven to 400 F.
- If not using buttermilk, pour 1 cup regular milk (preferrably whole, full-fat milk) into measuring cup and add apple cider vinegar (approximately 1 Tablespoon) and let sit until ready to add to mixture.
- Add softened butter to a large bowl cut into small pieces. Add flour, baking powder, salt and sugar and combine with hands until fairly well incorporated (there will be pea-sized pieces of butter).
- Add buttermilk to flour mixture and mix with spoon until incorporated.
- Take blueberries from freezer and measure out 1 cup full. Add to flour mixture and mix gently with spoon or hands just until blueberries are scattered about.
- Dump flour mixture onto floured countertop space. Cover with a bit of flour on all sides, but don’t over flour. (You want it easy to handle but you don’t want to dry it up with too much flour.)
- Roll out gently with rolling pin to about 1 inch thick, taking care not to mash the blueberries.
- With a 3-inch round biscuit cutter (or I use a cup or glass), cut out the biscuits, trying not to split the blueberries in the process.
- Lightly oil a cast iron skillet.
- Place each biscuit in the prepared cast iron skillet, scrunching up and making room so that 10 biscuits will fit as you add more.
- Place in the oven. Cook for 30 minutes or until golden brown.
- While cooking, prepare the glaze.
- Add all glaze ingredients to a medium-sized bowl and blend with a small whisk until smooth.
- When biscuits are done, let sit for 5 minutes after removing from the oven.
- Add small spoonfuls of glaze to the top of the biscuits (about 5-6). Serve and add more glaze to individual portions.
Reference : savorywithsoul.