What better way to start your day than with a cup of hot coffee and these delicious Blueberry Biscuits with Vanilla Glaze.
We have our own blueberry bushes but we also have a friend who very generously shared his blueberries with us last year. I ended up freezing 54 quarts of blueberries! With that many blueberries, you search for ways to use them.
This recipe starts with modified biscuit dough. It’s easy to prepare and is sure to please even the picky eaters in your family.
I bake biscuits on a cast iron griddle that belonged to my mom. It is at least 60 years old and is one of my most prized possessions.
The blueberries may bleed into your dough and that’s perfectly fine!
- 2 cups all purpose flour sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1 stick unsalted butter, very cold grated or small dice
- 3/4 cup buttermilk
- 1 cup blueberries frozen works best
- 1 cup powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- In a large bowl, mix all the dry ingredients together
- Using a pastry cutter or fork, cut the cold butter into the dry mixture until it resembles coarse crumbs.
- Add the buttermilk and stir until just mixed and pulls away from the bowl. Do not overmix.
- Gently, fold in the blueberries. They may bleed into the dough and that's fine.
- On a lightly floured surface, place the dough mix. Flatten to about 1/2 inch thick. Cut out the biscuits using a cookie cutter and place on your baking pan of choice.
- Bake in a preheated 450-degree oven for 12-15 minutes until golden brown. Allow to cool approximately 10 minutes before adding the sauce.
- In a medium bowl, mix all ingredients together until it reaches a smooth consistency.
- Drizzle over the biscuits and serve.