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Robin Ward

Sweet Blueberry Biscuits with Vanilla Glaze

Sweet Blueberry Biscuits: Buttery, flaky, and bursting with juicy blueberries, topped with a rich vanilla glaze for the perfect breakfast or brunch treat.
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Servings: 8
Course: #brunch, Bread, Breakfast, Dessert, Snack, tea time
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour (I used White Lily, a flour available in most Southern stores. Any A-P flour will work.)
  • 1 Tbsp baking powder
  • 1½ tsp salt
  • 3 Tbsp sugar
  • 1 stick unsalted butter (very cold)
  • ¾ish cup buttermilk (Use enough until the dough is just barely wet enough to hold together.)
  • 1 cup frozen blueberries (I used fresh blueberries that had been frozen overnight.)
  • ½ stick melted, salted butter (For brushing on top during baking.)
Glaze:
  • 1 cup powdered sugar
  • 3 Tbsp milk (or more if not thin enough)
  • pinch salt
  • ½ tsp vanilla extract

Equipment

  • 1 12-inch cast-iron skillet (or a large, round pan)

Method
 

  1. For optimal biscuit preparation, it's recommended to chill one stick of butter in the freezer for a minimum of 30 minutes prior to use if employing a box grater for grating. Alternatively, if using a pastry cutter, cut the butter into small pats and arrange them on a wax paper-lined cookie sheet. Place in the freezer for at least 10 minutes.
  2. To prepare the skillet, if available, coat it lightly with bacon grease. An easy method is to fry a single piece of bacon, then wipe out the pan. With these steps completed, you're ready to proceed with the recipe.
  3. Preheat oven to 500℉
  4. Stir the glaze ingredients together (powdered sugar, milk, vanilla, salt), and make sure the powdered sugar is completely dissolved.
  5. Begin by combining all the dry ingredients - flour, baking powder, salt and sugar - in a mixing bowl. Then, incorporate the cold unsalted butter. You can either cut it into the dry ingredients until it resembles pea-sized pieces or grate it directly into the mixture for a more uniform distribution. Gradually add buttermilk to the mixture, pouring it in slowly until the dough just begins to pull away from the sides of the bowl. Stir the ingredients until just combined.
  6. Prepare a spacious surface for shaping and kneading, such as a large cutting board for easy cleanup. Sprinkle the surface with flour to prevent sticking. Place the dough on the floured area and lightly dust the top of the dough with additional flour. Gently press the dough out by hand, avoiding the use of a rolling pin, until it reaches approximately ½ inch thickness.
    Distribute the blueberries evenly over the dough. Then, gently fold the dough four times to incorporate the berries, being cautious not to overwork the dough. Flatten the dough out again to about 1 inch thickness. Keep in mind, a thicker dough tends to yield better rising, especially if you're generous with the berries. As you work, you may notice the berries releasing their juices onto the dough, creating blue flecks as they defrost.
  7. Using a dough scraper, knife, or biscuit cutter, divide the dough into 8 equal portions or cut it into any desired number and shape according to your preference.
  8. Bake the biscuits at 500 degrees Fahrenheit for approximately 12 to 15 minutes. Around the 8-minute mark, remove the skillet from the oven. Brush the biscuits generously with melted salted butter, ensuring to coat the tops and sides evenly. As the tops begin to lightly brown and the blueberries burst, indicating doneness, remove the biscuits from the oven.
    Remember, the middle of the biscuits will retain high temperatures once removed from the oven, continuing the cooking process, so it's crucial not to overbake them.
  9. Note: While the recommended baking time for these biscuits is 12 to 15 minutes at 500 degrees Fahrenheit, some individuals have found that they may need to extend the baking time. However, I've never found it necessary to bake mine for longer. If you're concerned about the doneness of your biscuits and choose to bake them longer, exercise caution and closely monitor them. They can quickly transition from done to burnt in just a few seconds.
  10. When you take the biscuits out of the oven, let the pan cool for about 10 minutes. Pour the glaze over the biscuits after 10 minutes. Use as much or little of the glaze as desired. Serve immediately!

Notes

In the United States, butter is commonly sold in sticks that are 8 tablespoons (1/2 cup) in size, weighing 4 ounces, or about 113 grams.
 
  • If you don't have a cast iron skillet, a round non-stick pan works well too.
  • Ensure each biscuit touches the sides of the pan, with all biscuits touching each other.
  • Even in a non-stick pan, it's advisable to grease it lightly.
  • Consider investing in a cast iron skillet for its versatility.
  • You can prepare the dough ahead by wrapping it in plastic wrap and refrigerating it overnight. Do this at the step just before cutting the individual biscuits. Enjoy amazing biscuits the next morning!
  • No blackberries?  You can substitute, blueberries, raisins, chocolate chips, peach or apple bits, raspberries, dates, pecans or walnuts.
  • No buttermilk? You can make it quickly here.