These glazed blueberry buttermilk biscuits are soft and fluffy and loaded with blueberries then finished with a sweet glaze. They're the perfect sweet treat to start your day!
2cupsall-purpose flour250 grams, plus extra for dusting
1Tablespoonbaking powder
1teaspoon salt
¼cupsugar
½cupunsalted butterfrozen, plus more for greasing and brushing the biscuits
1cupchilled buttermilk
1cupfrozen wild blueberriesrinsed and tossed lightly in flour
Glaze
1cuppowdered sugarsifted to remove clumps
1-2Tablespoonsmilk or lemon juice
Instructions
Preheat oven to 425°F and grease a 12 inch cast iron skillet with butter.
Add flour, baking powder, salt, and sugar to a mixing bowl and whisk to combine.
Using the large holes of a box grater grate the butter into the flour mixture and lightly stir to combine. Alternatively, you can cube the butter and cut it into the flour mixture with a pastry blender or two knives to coarse, pea sized crumbs.
Add the cold buttermilk and stir until the dough just comes together. Do not overmix!
Turn the dough out onto a lightly floured work surface and, using your hands, pat into a ¾ to 1 inch thick rectangle, roughly 9 x 5 inches. If the dough is too sticky to work with lightly dust with flour.
Top with ⅓ cup of the blueberries then fold the dough over itself in thirds, like folding a letter. Again pat the dough into a ¾ to 1 inch thick rectangle. Repeat this process two more times adding in ⅓ of the remaining blueberries each time.
Using a biscuit cutter, cut out the biscuits and arrange in the prepared skillet so that the biscuits are touching. Brush with melted butter or buttermilk to help browning.
Bake for 12 to 15 minutes until light golden brown.
While the biscuits bake prepare the glaze by whisking together powdered sugar and milk 1 tablespoon at a time until smooth. Glaze should be thick but slightly runny.
Remove the biscuits from the oven and let cool for 5-10 minutes before drizzling with the glaze then serve.
Notes
It is critical to keep the butter very cold. Freeze the butter for at least 30 minutes before using. The buttermilk should also be very cold. Keep it refrigerated until you're ready to add it to the flour mixture.If you feel that your ingredients are getting to warm after grating the butter into the flour, put the bowl in the fridge or freezer for 10 minutes before adding the buttermilk.I sometimes even pre-measure and freeze my flour overnight if I know I'm making biscuits the next day to help keep everything cold!