Blueberry Biscuits

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I've added sweet blueberries to my classic biscuit dough mix of flour, sugar, butter and buttermilk for delicate, flaky biscuits with a delicious fruity twist. Then I drizzle a homemade lemon glaze on top for an extra special breakfast treat!

Prep Time30

Cook Time30

Total Time1

Course: Breakfast

Cuisine: American

Servings: Biscuits

Calories: 217kcal

Author: Sommer Collier

Ingredients

4 cups all-purpose flour
¾ cup granulated sugar
2 tablespoons baking powder
1 teaspoon baking soda
2 teaspoons salt
½ cup cold unsalted butter cubed
½ cup cold vegetable shortening cubed (or more butter)
2 cups cold buttermilk
2 teaspoons vanilla extract
2 cups fresh or frozen blueberries

Optional Lemon Glaze

1 cup powdered sugar
1 tablespoon fresh lemon juice
2 tablespoons heavy cream

US Customary - Metric

Instructions

Preheat the oven to 450°F. Set out a 9 x 13 inch baking dish and generously grease it with butter.
Set out a large mixing bowl. Combine all the dry ingredients: all-purpose flour, sugar, baking powder, baking soda, and salt. (*Be extra careful when measuring the flour so the biscuits aren't tough. That means stir to fluff the flour, spoon it into the measuring cups, and level each measuring cup.) Whisk the dry ingredients well to incorporate and break up any clumps.
Cut the cold butter and vegetable shortening into cubes, then add to the bowl. Use a pastry cutter to cut the fat into the dry mixture until the butter and shortening pieces are small and the mixture resembles oatmeal.
Pour the buttermilk and vanilla into the bowl. Use a spatula to gently mix the dough until it comes together. Then add the blueberries and gently fold them evenly into the biscuit dough. Try not to pop any of the blueberries.
Sprinkle flour over a clean work surface. Place the dough on the work surface and gently press into a flat disc about 2 inches thick. Use a 2-inch biscuit cutter to cut out 24 biscuits and place them in the baking dish. Alternately, you can use a sharp knife to cut the dough into 24 2-inch squares.
Place the baking dish in the oven and immediately lower the temperature to 425°F. Bake for 30-40 minutes. Check the biscuits at the 30 minute mark by inserting a toothpick deep into the center of a biscuit. If it comes out clean the biscuits are done. If not, add an additional 5-10 minutes of bake time. If the biscuits start looking too dark before they're done, place a loose piece of foil over the top of the biscuits and continue to bake.
Allow the biscuits to cool in the pan. When they're mostly cooled, make the optional glaze if desired.
Set out a small mixing bowl. Combine the powdered sugar, lemon juice, and cream. Whisk well until the mixture is smooth. Then drizzle the glaze over the top of the biscuits.

Video

Notes

If you want the biscuits to hold a circular shape a little bit more than seen in the photos, once the biscuits are cut and in the pan, you can place them in the refrigerator for about two hours. Then bake as directed.

Storage - They'll stay fresh for at least 1-2 days at room temperature. Store them in an airtight container and keep them on the counter, or you can keep them for up 2-3 days in the fridge.

Freeze - I also find that they freeze well! (If I'm planning to freeze the biscuits from the start, I leave off the glaze and make it fresh.) Carefully wrap them in a layer of plastic wrap and zip up in a plastic freezer bag, and they stay fresh for a month or two in the freezer. Then thaw in the fridge overnight, and either set them on the counter to come to room temperature or reheat them before drizzling with the lemon glaze.

Reheat - When I reheat them I wrap each biscuit in a slightly damp (not wet!) paper towel, and microwave for 5-10 seconds at 50% power.

Nutrition