Recently my mother-in-law took my little ones blueberry picking. She brought back happy kids and a big bowl of delicious and fresh blueberries. I just had to make something with them, but what? I thought of the ordinary things like pies, cobblers, and cakes, but I wanted to make something that wasn’t overly sweet. I decided to make blueberry biscuits. My experience with blueberry biscuits has always been very sweet dessert-like biscuits. Even though they taste good, they don’t let the star of the show provide the sweetness. I decided to make a biscuit that would pay homage to the freshly picked beauties, but still maintain its savory biscuit taste. I used my plain biscuit recipe, added a little extra sugar, and of course blueberries. The biscuits are delicious, fluffy, not too sweet, and full of sweet and juicy blueberries. You just can’t get better than that for a summer breakfast. I hope you all enjoy this recipe and make these biscuits a part of your summer breakfast spread! The recipe and instructions are below 🙂
1/4 cup unsalted butter (plus 1/2 tbsp. for brushing on biscuits)
1 cup fresh blueberries
Preheat the oven to 450 degrees. Lightly grease a pan and set aside.
Sift the flour and baking powder together, and then add the sugar and salt, and whisk together well.
Cut the butter into small cubes and add to the flour. ‘Cut’ the butter into the flour ( I use a pastry blender and manually perform this step), until the butter is well incorporated, and only little pieces are seen within the flour mixture.
Add the milk, and give it a few quick stirs until the milk is incorporated (It is important not to over mix).
Drop the dough onto a well floured surface. Sprinkle flour on top to ensure that all wet and sticky areas are covered. Lightly and consistently flatten the dough, sprinkling flour on any sticky areas. Flatten out to about half your desired thickness.
Evenly place the blueberries over the dough. Gently roll the dough towards you, and fold sides in as your roll (use flour for any sticky areas as you do this), until you have an elongated dough ball. Gently flatten out to your desired thickness (approx 1/2 in.). If there are any areas where a blueberry is completely exposed, place a little dough on top. During the flattening process, you may squash a couple of berries and that is OK. Just try to keep most of them intact.
Using a biscuit cutter, cut the biscuits, place on the pan and in the oven. Set the timer for 12 minutes and then melt the remaining butter. When they are about 3 minutes away from being done, remove the biscuits from the oven and pause the timer. Quickly and lightly brush the biscuits with the melted butter. Place back in the oven for the remaining 3 minutes. At this point, they should be done and lightly browned on top and bottom. Enjoy!
#1 If you want them a little sweeter, make a quick milk glaze out of milk and powdered sugar and drizzle on top of the hot biscuits.
#2 Cut leftovers in half the next day and toast under the broiler. Drizzle honey or molasses over them. Yum!
#3 Freeze leftover biscuits and simply defrost and warm when ready to eat. If stored well, they should keep for a couple of months.