How To Make Blueberry Biscuits

Blueberry biscuits with glaze sound like a sweet way to start off a morning breakfast. Collard Valley Cooks’s tutorial on YouTube made me realize how simple it is to make these for breakfast. It doesn’t take long at all and I’m surprised there are only 5 ingredients needed to make this blueberry biscuit recipe. I love how she uses fresh blueberries because it does make a difference when they’re not fresh. This is definitely a southern biscuit recipe that I didn’t know I needed. The glaze on top of the biscuit is so easy to make and I will take that recipe and use it for my other baked goods too.

Ingredients:

For Blueberry Biscuits: 

• 2 cups self-rising flour (southern biscuit or white lily) 
• 1/4 cup butter Crisco shortening  
• 2/3 – 3/4 cups half and half or heavy cream 
• 1/8 cup sugar 
• 1/2 cup fresh blueberries 

For Glaze:

• 2 tbsp room temperature butter
• 1/2 cup powdered sugar 
• 1 tsp vanilla 
• 2 tsp cream 

Directions:

First, start off by making your biscuit dough by adding 2 cups of self-rising flour and 1/4 of shortening in a large bowl. Use a blending fork or pastry blender to combine the two together until the mixture is crumbly and shortening is pea-size. Once the dough is ready and mixed with the rest of the ingredients, fold in the fresh blueberries so they do not burst.

Next, knead the dough and sprinkle flour as needed. Use the biscuit cutter to cut out the biscuits and place in a well-greased pan. Bake the blueberry biscuits at 450F for 20 minutes or until golden brown.

I love biscuits and blueberry biscuits remind me of scones. The glaze on top of the biscuits adds a nice sweet finish on top that I didn’t know I needed. This would pair perfectly with my black cup of coffee because it would balance out my dark roast.[social_warfare]