Loaded Blueberry Biscuits Recipes

BLUEBERRY BISCUITS

Steps:

• Mix flour, baking powder and sugar together with a whisk. Cut in butter in pieces. Beat egg and milk together in a separate bowl.
• Add to dry ingredients and mix with a spoon. Fold in blueberries. Turn out onto a floured surface and pat to about 1/2 inch thick with your hands
• Cut out with biscuit cutter. Place on a sprayed baking sheet with biscuits touching. Bake in preheated 425 degree oven for 15 to 20 minutes until biscuits are brown on top. This makes about 12 biscuits.

SWEET BLUEBERRY BISCUITS WITH LEMON GLAZE

Steps:

• Review the illustrated pictures above this recipe before making it. They will show you exactly how to prepare the dough and add in the blueberries.
• In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the butter and buttermilk and mix just until all ingredients are incorporated. Do not over mix. The mixture will be very wet and sticky.
• Dump the mixture onto a well-floured work surface. Lightly work the biscuit dough with your hands, adding flour as needed, until the dough is no longer sticky.
• Using your hands, pat the dough out to about 1/2 inch in thickness. Scatter the blueberries over the dough. Gently fold one half of the dough over onto the other half, making sure all of the blueberries stay in the dough. Now gently fold the dough over again. Pat the dough out to about 1 inch in thickness. Using a biscuit cutter, cut the biscuits, making sure to not twist the biscuit cutter as you cut. You should cut straight down and up. If any of the blueberries fall out, just tuck them back into the dough. Reform dough scraps into a disc and pat out again and cut into biscuits.
• Place the biscuits in the greased iron skillet, making sure they are touching. I used a 2-inch cutter and got 10 biscuits. If you don't have an iron skillet, feel free to use a round 9-inch cake pan.
• Bake biscuits in preheated oven for approximately 8-9 minutes, until they have risen but haven't started to brown on top. Remove from oven and brush with the melted butter, making sure you cover all of the biscuits. Return to oven and bake until the biscuits are golden brown on top and remove from oven.
• Set biscuits aside while you make the glaze.
• Add all of the ingredients to a 2-cup measuring cup. Whisk until smooth and the powdered sugar is dissolved. Drizzle over the hot biscuits and serve immediately.
• Biscuits will stay fresh for up to one day but are best the day they are made. Reheat biscuits by wrapping in a paper towel and heating in a microwave for 10 seconds.

QUICK AND EASY BLUEBERRY BISCUITS RECIPE

Steps:

• The key to success in this recipe is to keep the ingredients cold and get the biscuits in the oven right away.
• Store the butter and cream or buttermilk in the fridge until they're ready - they should not be room temperature. If the dough sits out for any period of time, chill them for a few minutes in the fridge.
• Heat your oven to 425 degrees.
• Add the flour, sugar, salt, and baking powder to a large bowl.
• Mix the dry ingredients thoroughly or sieve them to ensure they're fully blended.
• Cut the butter into the flour mixture using a knife or pastry blender, blending until the butter is pea-size.
• Create a well in the center of the bowl and add 2/3 cup liquid and mix gently.
• Add more liquid, one tablespoon at a time, if needed
• The dough will barely hold together, and have chunks of butter. Place it on a lightly floured work surface and add the berries gently. If the dough is very soft and warm, chill for 20 minutes.
• To shape the biscuits, you can roll the dough into a rectangle and cut into 12 pieces. Or, you can use a biscuit cutter. Or, you can scoop large spoonfuls of dough. There's no wrong way to shape the biscuits, just ensure they are uniform in shape and size. If you want, you can brush the tops with milk, or sprinkle with turbinado sugar, or do both.
• Bake the biscuits at 425 degrees for 12-15 minutes. They will begin to become golden brown on top, and begin to crisp up. They should not be wet or shiny, but look light, fluffy, and delicious.

BLUEBERRY BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Mix flour, sugar, baking powder, salt, and baking soda together in a large bowl. Cut in butter with 2 knives or a pastry blender. Mix in blueberries and 1/2 of the lemon zest. Add buttermilk and mix to create a dough.
• Transfer dough to a floured surface. Flatten with a floured rolling pin to a 1/2-inch thickness. Fold the left third of dough over the middle, then fold the right third over the left. Repeat folding procedure 3 more times.
• Roll dough to a 1/2-inch thickness and cut 12 biscuits. Transfer to a nonstick cookie sheet and brush with melted butter.
• Bake in the preheated oven until golden brown, about 17 minutes. Remove from the oven and immediately drizzle with honey and sprinkle with remaining lemon zest. Serve when cool.