Sweet biscuits are my weakness – I will admit it happily! These biscuits are simple, delicious, and packed with blueberries. I will choose these over a blueberry muffin any day. I like to make these when we have guests stay with us, but I also make them when it is just the family. I always try to save one to have in the afternoon with tea!
The smell of baked goods in the morning is heavenly. While these may appear labor intensive, they aren’t so there is no excuse not to make a batch and see for yourself how wonderful they are!
• It is important for the butter to be very cold which is why you should put it in the freezer for at least 10 minutes.
• If you prefer a plain glaze that is not lemon, here is a recipe!
Plain Glaze: Just whisk ingredients together
1 cup powdered sugar
3 Tbsp. milk (or more if not thin enough)
1/2 tsp. vanilla
• Store any leftover biscuits in an airtight container.Print
2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
2 Tbsp. sugar
1 stick (8 Tbsp.) butter – Very Cold
3/4 cup buttermilk
1 cup fresh blueberries (could use frozen)
4 Tbsp. salted butter – melted
Glaze – See Notes for Alternative Glaze
1 cup Powdered Sugar
1–2 teaspoons Lemon Juice
1 teaspoon of Lemon Zest (optional)
1 tablespoon Milk
Cut the butter into small chunks and place in freezer to get cold.
Grease a cast iron skillet with butter (or grease a baking sheet)
Preheat oven to 475° F
Make the glaze – In a bowl, whisk all the ingredients together until combined and set aside.
Mix flour, baking powder, salt, and sugar together with a whisk then cut in chilled butter. Use a pastry cutter, a fork, your hands, or whatever works for you, cut in the butter until it is about pea-size.
Add buttermilk slowly to the flour mixture until you have just enough where the dough separates from the sides of the bowl. Stir until just combined and transfer dough onto a floured work surface.
Sprinkle the top of the dough with flour and using your hands or a rolling pin press/roll the dough to about 1/2-inch thickness.
Put blueberries over dough and knead by folding the dough over onto itself, push it down, fold it again, push it down, fold it a third time, and then flatten out to about 1-inch thick.
Cut into biscuits with a biscuit cutter or a glass. (2-inch or 2 1/2 biscuit cutter)
Place biscuits in the cast iron skillet making sure the biscuits are touching. If you are using a baking tray, make sure the biscuits are touching as well.
Bake at 475° F for a total of 10-12 minutes – but around 6-8 minutes take the biscuits out of the oven and brush each biscuit liberally with melted salted butter – this is very important! Brush the tops and any exposed sides. Place biscuits back in the oven.
When you see the tops turning a light 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. If you leave them in past this point, they will burn easily.
Let the biscuits cool in the pan for about 10 minutes. Then drizzle, or pour, the glaze over the biscuits.
Serve right away!