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Blueberry Buttermilk Biscuits

Blueberry Buttermilk Biscuits - A Family Feast
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5 from 3 reviews

Blueberry Buttermilk Biscuits are classic buttermilk biscuits loaded with fresh blueberries and a sweet glaze on top. It is perfection in every bite!

Ingredients

Scale

8 tablespoons unsalted butter, divided

2 cups all-purpose flour

1 tablespoon granulated sugar

1 tablespoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

2/3 cup fresh blueberries, about 3-ounces in weight

 Glaze

1 cup powdered sugar

2 tablespoons milk (you could substitute water)

1 teaspoon vanilla extract

1/2 teaspoon lemon juice

Instructions

  1. Preheat oven to 450 degrees F with rack in center of oven.
  2. Cover a cookie sheet with a piece of parchment.
  3. Cut six tablespoons of the butter into small pieces and place on a dinner plate, then put into the freezer to chill.
  4. Place a sifter over a medium to large bowl and add flour, baking powder and baking soda and sift into the bowl. Add sugar and salt directly to the bowl.
  5. Add cold butter and with two knives or a pastry cutter, cut butter into flour to about pea sized pieces.
  6. Make a hole in the center and pour in buttermilk. With a firm spatula, mix just to absorb the dry into wet.
  7. Spread some flour on your counter and scrape dough onto flour, then flour the top.
  8. Use your hands to gently press into a rectangle, one-inch thick.
  9. Sprinkle some of the blueberries over half then fold in half. Repeat folding six times total, adding a few blueberries each time until they are used. Finish with a dough rectangle one-inch thick.
  10. Use a 2 ½ inch biscuit cutter and cut out biscuits by pressing straight down without twisting the cutter.
  11. Remove these to the parchment covered cookie sheet and press the remaining scraps into a one-inch-thick piece and cut more biscuits. Repeat one last time. You should have nine biscuits with a few scraps leftover. Only reuse scraps twice. Any more and the results will be a tough biscuit.
  12. Bake for 15-16 minutes or until risen and browned.
  13. While biscuits are baking, melt the remaining two tablespoons of butter and set aside.
  14. Make the glaze by combining the glaze ingredients in a small bowl and set aside.
  15. Line a small tray with parchment and place a cooling rack over.
  16. As soon as biscuits come out of the oven, brush with the melted butter then transfer to the prepared rack to cool.
  17. Cool to slightly warm then drizzle the glaze over each biscuit, allowing it to run over the edges.
  18. Serve immediately.

Notes

If you glaze while still hot, most of the glaze will melt off and run down to the pan below.

Find it online: https://www.afamilyfeast.com/blueberry-buttermilk-biscuits/