Description
Delight in these Sweet Blueberry Biscuits, a perfect balance of tender, flaky biscuit dough studded with juicy frozen blueberries and topped with a sweet vanilla glaze. Baked in a cast iron skillet, they offer a warm, buttery treat perfect for breakfast or an afternoon snack.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- 1 Tbsp baking powder
- 1 ½ tsp salt
- 3 Tbsp sugar
Butter & Liquids
- 1 stick unsalted butter (VERY cold)
- ¾ cup buttermilk (use enough until the dough is just barely wet enough)
- ½ stick melted salted butter
Fruits
- 1 cup frozen blueberries
Glaze Ingredients
- 1 cup powdered sugar
- 3 Tbsp milk (or more if not thin enough)
- ½ tsp vanilla extract
Instructions
- Freeze Butter: Cut the unsalted butter into small pats and lay them out on a cookie sheet lined with wax paper. Place the sheet in the freezer for at least 10 minutes to ensure the butter is very cold, which helps create flaky biscuits.
- Prepare Cast Iron Skillet and Oven: If available, coat the cast iron skillet with a tiny amount of bacon grease for added flavor. To do so easily, fry one piece of bacon, wipe out the pan, and use the leftover grease. Preheat the oven to 500°F (260°C).
- Make Glaze: In a small bowl, mix powdered sugar, milk, and vanilla extract thoroughly until the powdered sugar is completely dissolved. Adjust milk quantity if needed to achieve a pourable glaze consistency.
- Mix Dry Ingredients and Cut in Butter: In a large mixing bowl, combine flour, baking powder, salt, and sugar. Cut the frozen butter into the dry mix using a pastry cutter or fingers until the mixture resembles pea-sized crumbs.
- Add Buttermilk and Form Dough: Gradually add buttermilk to the mixture, stirring gently until the dough just comes together and pulls away from the sides of the bowl. Avoid overmixing to maintain biscuit tenderness.
- Roll Out Dough: Lightly flour a large surface area. Transfer the dough onto the floured surface and sprinkle additional flour on top. Press or roll the dough out to approximately ½-inch thickness.
- Add Blueberries and Knead: Evenly distribute the frozen blueberries over the dough. Knead the dough a few times gently to incorporate the berries, then flatten it back out to roughly 1-inch thickness.
- Arrange Biscuits in Skillet: Using a biscuit cutter or knife, cut or shape the dough into biscuits and place them close together in the prepared cast iron skillet.
- Bake Biscuits: Place the skillet in the preheated oven and bake the biscuits at 500°F (260°C) for 10-12 minutes. About halfway through (6-8 minutes), carefully brush the biscuit tops with melted salted butter to enhance flavor and promote browning.
- Finish and Serve: Once the biscuit tops are lightly browned and the blueberries begin to burst, remove the skillet from the oven. Allow the biscuits to cool slightly before drizzling with the vanilla glaze. Serve warm for the best taste experience.
Notes
- Using frozen blueberries prevents them from bleeding too much color into the dough compared to fresh ones.
- Handle the dough gently and avoid over-kneading to retain fluffy, tender biscuits.
- The high oven temperature and use of a cast iron skillet help achieve a beautifully golden crust.
- Brush with melted butter during baking to enhance moisture and flavor.
- The biscuits continue to cook slightly after removal from the oven due to residual heat, so be careful not to overbake.
