Blueberry Biscuits
User Reviews
5
Blueberry Biscuits
Description
This recipe melts butter, allowing it to cool slightly before whisking it with cold buttermilk to create a clumpy mixture that fosters tender biscuit texture. Dry ingredients including flour, baking powder, baking soda, sugar, and salt are whisked in gently, then fresh blueberries are folded in carefully to avoid crushing.
The batter is portioned onto a parchment-lined baking sheet and baked at a high temperature until the biscuits develop a light golden crust. The glaze, made from melted butter, powdered sugar, milk or cream, and vanilla extract, is drizzled over warm biscuits adding sweet richness and moisture.
The resulting biscuits are soft inside with lightly crisp edges and the blueberries provide bursts of moisture and fruitiness. This recipe allows use of salted or unsalted butter and prefers full-fat buttermilk to maximize richness and tenderness.
Ingredients
- 1/2 cup butter
- 1 cup buttermilk cold
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons sugar
- ½ teaspoon salt
- 1 cup blueberries fresh
Glaze
- 1 tablespoon butter
- 1 cup powdered sugar
- 1-2 tablespoon milk or cream
- 1/4 teaspoon vanilla extract
Instructions
- Adjust oven rack to middle position and preheat oven to 475 degrees F. Line a rimmed baking sheet with parchment paper. Set aside.
- Melt the butter in a large, microwave-safe bowl in the microwave until about 90% melted.
- Whisk until completely melted.
- Let the butter sit for 5 minutes to cool slightly.
- Whisk in the cold buttermilk. The butter should clump up.
- Add the flour, baking powder, baking soda, sugar, and salt. Whisk just until combined. Don’t overmix.
- Gently fold in the blueberries just until incorporated.
- Drop ¼-cup scoops of biscuit batter about 2 to 3 inches apart on the prepared baking sheet.
- Bake for about 12-15 minutes, or until light golden brown.
- To make the icing, melt the remaining butter in a medium microwave safe dish.
- Whisk in the powdered sugar a little at a time.
- Add enough milk to form a glaze that can be drizzled but is still thick.
- Whisk in the vanilla extract.
- Drizzle the biscuits with the icing and serve warm.
Notes
- Use salted butter unless you prefer unsalted; the salt helps balance sweetness.
- Full-fat buttermilk is recommended for richer, softer biscuits.
- Handle the batter gently to avoid overmixing, which can toughen the biscuits.
- The glaze can be adjusted in thickness by adding more or less milk or cream for drizzling consistency.
- Nutrition values are approximate and based on ingredient choices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8biscuits
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 322kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 350mg | 15% |
| Potassium | 196mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 461IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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