We’ve combined juicy blueberries with our famous buttermilk biscuits for warm, glazed blueberry biscuits that are the perfect complement to any breakfast or brunch menu. They are even great on their own with a cup of hot coffee (warm, fuzzy socks optional!). These biscuits can be refrigerated and then warmed in the oven for a quick treat. To freeze, just place cooled biscuits on a plate and freeze for 10-15 minutes then add the semi-frozen biscuits to a plastic bag and freeze for up to 2 weeks.
We hope that you enjoy it and if you need some ideas for substitutions just skip to the bottom of the page. Happy Baking!!!
Glazed Blueberry Biscuits
- 1 tablespoons melted butter for greasing pan and buttering tops
- 1 cup blueberries fresh or frozen
- 2 1/2 cups all-purpose flour plus additional for rolling biscuits (about a ½cup)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 8 tablespoons butter cold
- 1 cup buttermilk
- 1 cup powdered sugar
- 2 tablespoons milk or half and half
- Preheat oven to 425°.
- Grease cast iron skillet with a third of the melted butter. Set aside. You can also use a baking sheet lined with foil and topped with parchment for even browning. Place sifter over medium sized bowl.
- Add blueberries to sifter. Sift flour over the blueberries. Shake off excess flour into the bowl. Place flour-coated blueberries into a small bowl. Set aside.
- Sift sugar, baking powder, salt, cinnamon, and nutmeg into the bowl with the flour. Whisk to combine.
- Cut cold butter into flour mixture until butter is integrated and the mixture looks crumbly.
- Add buttermilk. Use a rubber spatula to stir until just combined. Pour dough onto well-floured board or countertop. Sprinkle blueberries evenly over dough. Slightly press blueberries into the dough.
- Fold into thirds and gently press into a rectangle. Fold the dough into thirds the opposite way. Press into another rectangle and repeat the folding.
- Dip biscuit cutter into flour and cut biscuits. Place in prepared skillet. Brush with melted butter. Bake for 12-15 minutes or until golden brown.
- While biscuits are baking mix powdered sugar, milk, and vanilla in a small bowl or measuring cup to make glaze. Stir until smooth.
- Remove biscuits from oven. Allow to cool slightly on a cooling rack. Drizzle glaze onto biscuits. Serve warm.
Sometimes the urge to bake doesn’t always align to the ingredients in your pantry so here are some substitutions that will give you delicious biscuits even if you don’t have blueberries.
Any berry will do. You can add strawberries, raspberries, or blackberries here in the same proportion. All work well with cinnamon and nutmeg.
A sure winner! Just swap out 1 cup of blueberries for one cup of cranberries. You can substitute the vanilla extract in the glaze for orange juice for a nice, fresh glaze to complement the tartness of the cranberries.
Need we say more? Add 1 teaspoon of cocoa powder in with the dry ingredients and sprinkle 1 cup of chocolate chips over the batter. Cover with the sweet vanilla glaze for a heavenly treat, sure to please the chocolate lover in your life.
Frozen cherries are a stable in our house. Add 1 cup of chopped, pitted cherries plus a teaspoon of orange zest in the batter. You can use sweet or bitter cherries. Almond extract can be substituted for vanilla extract if there are any nut allergies. You will not be disappointed.
Let us know your creative ideas for sweet, glazed blueberry biscuits in the comments. Also, click this link for more breakfast ideas!