If you’re craving a delightful treat that bursts with fruity sweetness and has the perfect tender crumb, you have to try this Sweet Blueberry Buttermilk Biscuits with Blueberry Glaze Recipe. These biscuits combine the classic buttery richness of Southern-style biscuits with juicy blueberries folded right into the dough, topped off with a luscious glaze that feels like a warm hug for your taste buds. Whether you’re serving them for breakfast, brunch, or a cozy afternoon snack, they are guaranteed to become one of your go-to favorite recipes.
Ingredients You’ll Need
Getting this recipe right is all about using simple ingredients that work beautifully together to create amazing texture, flavor, and just the right amount of sweetness. Each component has a special role from the tender, flaky biscuits to the shiny blueberry glaze on top.
- 2 cups All-Purpose Flour: The foundation for those fluffy, tender biscuits.
- 1 Tb. Baking Powder: Gives the biscuits a nice lift and light crumb.
- 1 ½ tsp Salt: Enhances the flavors and balances the sweetness.
- 3 Tb. Sugar: Adds a touch of sweetness to the biscuit dough.
- 1 stick Unsalted Butter (VERY cold): For that flaky, buttery texture that melts in your mouth.
- ¾ cup Buttermilk: Keeps the dough tender and moist – add enough until just barely wet enough.
- 1 cup Frozen Blueberries: Folded throughout the dough to give juicy bursts of flavor.
- ½ stick Melted Salted Butter: Used for brushing during baking to add richness and shine.
- 1 cup Powdered Sugar: For whipping up a smooth and sweet glaze.
- 3 Tb. Milk: Helps thin the glaze to a perfect consistency.
- ½ tsp Vanilla Extract: Adds a lovely depth of flavor to the blueberry glaze.
How to Make Sweet Blueberry Buttermilk Biscuits with Blueberry Glaze Recipe
Step 1: Chill the Butter
Start by cutting the unsalted butter into small pats and laying them out on wax paper. Pop the butter into the freezer for at least 10 minutes. This extra chilling step is absolutely crucial because cold butter creates those flaky layers when baked. You want it solid but not rock-hard.
Step 2: Prepare Your Skillet and Oven
Get your cast iron skillet lightly greased for that perfect golden crust. If you have some bacon grease on hand, use it to add an irresistible savory hint. Preheat your oven to a sizzling 500°F (260°C) to ensure a fast, even bake that locks in moisture while crisping the tops beautifully.
Step 3: Make the Blueberry Glaze
While the oven warms, mix together powdered sugar, milk, and vanilla extract until completely smooth. This glossy glaze will be drizzled over the warm biscuits, adding a sweet, lightly tangy finish that perfectly complements the fresh blueberries inside.
Step 4: Mix the Dry Ingredients and Cut in Butter
Combine flour, baking powder, salt, and sugar in a bowl. Then add the cold butter and use a pastry cutter or your fingertips to blend it until the mixture resembles coarse peas—small chunks of butter are what create those flaky pockets.
Step 5: Add Buttermilk and Form the Dough
Pour the buttermilk into the dry mix gradually, stopping when the dough just comes together and pulls away from the bowl sides. You want it moist but not sticky, just perfect for rolling out.
Step 6: Roll Out and Knead with Blueberries
Flour your surface generously. Roll out the dough to about half an inch thick, sprinkle blueberries over the top, and gently knead just a couple of times to evenly distribute them without smashing. Then roll the dough to about one inch thickness for nice, fluffy biscuits.
Step 7: Bake in Skillet
Cut or shape the biscuits and place them close together in your greased cast iron skillet. Pop them straight into the hot oven and bake for 10-12 minutes. Don’t forget to brush the tops with melted salted butter halfway through baking for that beautiful golden color and extra richness.
Step 8: Finish and Glaze
When the tops are lightly browned and the blueberries start bursting, your biscuits are ready. Remove from the oven and let cool slightly before drizzling with your luscious blueberry glaze for that melt-in-your-mouth finish.
How to Serve Sweet Blueberry Buttermilk Biscuits with Blueberry Glaze Recipe
Garnishes
Adding a little something extra makes these biscuits feel special. A sprinkle of fresh blueberries or a few mint leaves on the glaze makes for a stunning presentation and a refreshing contrast. For a touch of indulgence, dollop a little whipped cream or cream cheese on the side.
Side Dishes
These biscuits are versatile enough to pair with savory or sweet dishes. Think fluffy scrambled eggs, crispy bacon, or even a fresh fruit salad for a balanced brunch. For a dessert twist, serve them alongside vanilla ice cream or yogurt with a drizzle of honey.
Creative Ways to Present
Serve these beauties stacked high on a rustic wooden board for a casual brunch or place each biscuit in a pretty cupcake liner for individual servings that look like a dream at any gathering. You can even cut them in half and create mini blueberry biscuit sandwiches with cream cheese or lemon curd.
Make Ahead and Storage
Storing Leftovers
If you have any biscuits left (though they rarely last long), store them in an airtight container at room temperature for up to 2 days. This keeps them soft and tender so you can enjoy the same delicious flavors later.
Freezing
These biscuits freeze beautifully! Wrap them individually in plastic wrap and place them in a freezer-safe bag. They will maintain their flavor and texture for up to 3 months, perfect for a quick treat anytime you want.
Reheating
To reheat, gently warm the biscuits in a 350°F oven for about 10 minutes or microwave briefly wrapped in a damp towel. Re-brush with a little melted butter to bring back that fresh-baked glow before enjoying again.
FAQs
Can I use fresh blueberries instead of frozen?
Absolutely! Fresh blueberries work just as well. Just be gentle when folding them into the dough to avoid too much juice bleeding before baking.
Can I substitute buttermilk with regular milk?
You can, though buttermilk adds a wonderful tang and tender crumb. If needed, you can stir 1 tablespoon of lemon juice or vinegar into a cup of milk and let it sit for 5 minutes to create a buttermilk substitute.
What if I don’t have a cast iron skillet?
No problem! Use any oven-safe baking dish or a rimmed baking sheet lined with parchment paper. Just monitor baking time as it may vary slightly.
How can I make the glaze thinner or thicker?
Adjust your glaze by adding milk drop by drop to thin it or powdered sugar a little at a time to thicken until you get your perfect drizzle consistency.
Are these biscuits suitable for freezing before baking?
They are! Shape the dough and place the biscuits in a baking dish, cover tightly, and freeze. When ready, bake straight from frozen and add a few extra minutes to the baking time.
Final Thoughts
There is something truly magical about the way the Sweet Blueberry Buttermilk Biscuits with Blueberry Glaze Recipe combines fresh blueberries, tender biscuits, and a sweet finish that feels like sunshine on a plate. I hope you enjoy making and sharing these as much as I do—they’re a guaranteed crowd-pleaser that turns any morning or snack time into a delightful occasion. So, grab your ingredients and get baking; your new favorite biscuit is waiting!
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Sweet Blueberry Buttermilk Biscuits with Blueberry Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sweet Blueberry Biscuits are a delightful treat combining the classic flaky biscuit texture with bursts of juicy blueberries and a sweet vanilla glaze. Perfectly baked in a cast-iron skillet, they come out golden brown with a buttery finish, making them a fantastic breakfast or snack option for any occasion.
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour
- 1 Tbsp baking powder
- 1 ½ tsp salt
- 3 Tbsp sugar
Butter and Liquids
- 1 stick unsalted butter (VERY cold)
- ¾ cup buttermilk (enough until the dough is just barely wet enough)
- ½ stick melted salted butter (for brushing)
Fruit
- 1 cup frozen blueberries
Glaze
- 1 cup powdered sugar
- 3 Tbsp milk (or more if not thin enough)
- ½ tsp vanilla extract
Instructions
- Freeze the Butter: Cut the unsalted butter into small pats and lay them out on a cookie sheet lined with wax paper. Place in the freezer for at least 10 minutes to keep it very cold, which is crucial for flaky biscuit texture.
- Prepare the Skillet and Oven: Lightly grease a cast iron skillet with a tiny amount of bacon grease for flavor (optional but recommended). Preheat your oven to 500°F (260°C) to ensure it’s ready for baking later.
- Make the Glaze: Stir together the powdered sugar, milk, and vanilla extract until the powdered sugar is completely dissolved and the mixture has a smooth consistency. Set aside.
- Combine Dry Ingredients and Cut in Butter: In a large bowl, mix the all-purpose flour, baking powder, salt, and sugar. Cut the very cold unsalted butter into the dry mixture until it resembles small pea-sized pieces.
- Add Buttermilk and Form Dough: Slowly pour the buttermilk into the flour-butter mixture, stirring just until the dough comes together and pulls away from the sides of the bowl. Avoid overmixing to keep the biscuits tender.
- Knead and Roll Dough: Lightly flour a large work surface. Turn the dough onto the floured surface, sprinkle a little more flour on top, and press or roll it out to about ½-inch thickness.
- Add Blueberries: Scatter the frozen blueberries evenly over the dough. Gently knead the dough a couple of times to incorporate the blueberries, then flatten it back out to about 1-inch thickness to create the blueberry biscuits.
- Arrange Biscuits in Skillet: Place the biscuit dough into the prepared cast iron skillet, positioning the biscuits so they are touching slightly for soft sides.
- Bake and Butter Brush: Bake the biscuits at 500°F (260°C) for 10-12 minutes. About halfway through baking (6-8 minutes), brush the tops generously with the melted salted butter to enhance flavor and browning.
- Finish Baking and Serve: When the tops are lightly browned and the blueberries start bursting, remove the skillet from the oven. Let the biscuits rest briefly as the hot centers finish cooking. Drizzle the prepared vanilla glaze on top before serving for a sweet finish.
Notes
- Ensure the unsalted butter is very cold before combining to achieve flaky biscuits.
- Frozen blueberries can be used directly without thawing to prevent the dough from becoming soggy.
- Using bacon grease to grease the skillet adds a subtle smoky flavor but can be substituted with butter or oil.
- Do not overwork the dough to avoid tough biscuits.
- Adjust milk in the glaze for your preferred consistency; thinner for drizzling, thicker for spreading.
