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
Scale
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.
