Glazed Blueberry Biscuits
Ingredients
- 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
Instructions
- 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.
Notes
Blueberry and lemon compliment each other really well. You can add a bit of lemon zest to the glaze for a nice, bright flavor.