ALL RECIPES

Sweet Blueberry Biscuits

Large blueberries take these soft and fluffy milkshake biscuits to the next level, and if that wasn’t enough, a coating of fresh lemon sends them right over the top! I dare you to eat only one !!

A large buttery biscuit is always deliciously fluffy with some melted butter coming out of it and some great jam on top, but how about its filling filled with juicy, juicy blueberries? Then to take it a little bit, how about sprinkling some lemon glaze filled with freshly squeezed lemon juice and peel all over the place after they come out of the oven? I promise you will drool while you wait for it to cool enough to eat.

 

This is the easiest homemade biscuit you’ll ever make. I’ll show you in the pictures below, how I made this super easy biscuit …

 

* Ingredients :

 

For biscuit

 

° 2 cups all-purpose flour, plus more for your worktop

° 3 tablespoons of sugar

° 1 tablespoon of baking powder

° 1 1/2 teaspoon salt

° 1 stick of unsalted butter, frozen and shaved (* see notes below)

° 1 1/4 cup whole milk

° 1 cup of frozen blueberries

° 1/2 stick of unsalted melted butter

 

For a lemon glass

 

° 1 cup powdered sugar

° 2 tablespoons of milk

° 1/4 teaspoon pure vanilla extract

° 1 tablespoon freshly squeezed lemon juice

° 1 teaspoon fresh lemon peel

 

* Instructions :

 

Preheat oven to 500 degrees. Greased a 10-inch iron skillet also set apart . If you do not have an iron skillet, a circular skillet will do.

 

+ For biscuit

 

Review the photos shown above for this recipe before making it. They will show you exactly how to prepare the dough and add blueberries.

In a bowl, whisking flour, sugar, baking powder, & salt. Add butter and buttermilk, and mix until all ingredients are combined. Do not be overly confused. The blending will be moist also sticky.

 

Apply the mixture to a well-grinded work surface. Gently stir the biscuit dough, adding flour as needed, until the dough is no sticky.

 

Using your hands, pat the dough about 1/2 inch thick. Scattering blueberries over the dough. Gently fold half of the dough over the other half, making sure all the grapes remain in the dough. Now gently fold the dough again. Lift the dough about 1 inch thick. Using a cookie cutter, cut the cookie, being careful not to turn the cookie cutter while slicing. It should cut straight down and up. If any of the blueberries have fallen off, put them back in the dough. Cut the dough into a disk, then empty again and cut into a biscuit.

 

Place the biscuits in a greased iron skillet, making sure to touch them. I utilize a 2 INCh cutter & got 10 biscuits. If you don’t have an iron skillet, feel free to use a 9-inch round pan.

 

Bake the biscuit in a preheated oven for about 8-9 minutes, until rising but not browning on top. Take them out of the oven and grease them with melted butter, making sure all of the biscuits are covered. Return to the oven and bake until the biscuit is golden brown on top and remove from the oven.

Set the biscuit aside while making the glaze.

 

For glass

 

Add all ingredients to a two-cup measuring cup. Whisk until smooth and powdered sugar is dissolved. Sprinkle over hot biscuits and serve immediately.

 

The biscuits will stay fresh for up to a day, but they are best on the day they were made. Reheat the biscuit by wrapping it in a paper towel and heating it in the microwave for 10 seconds.

 

Enjoy !

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