Sweet Blueberry Biscuits

Directions

1. Cut the cold unsalted butter into small pieces and place them on a plate or baking sheet. Freeze for at least 10 minutes so the butter stays very firm.
2. Preheat the oven to 260°C (500°F). Lightly grease a cast-iron skillet with a small amount of bacon grease or butter and set aside.
3. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and fully dissolved. Set the glaze aside.
4. In a large bowl, combine flour, baking powder, salt, and sugar. Stir until evenly mixed.
5. Add the frozen butter to the dry ingredients and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized bits of butter.
6. Slowly pour in the buttermilk, stirring gently, just until the dough pulls away from the sides of the bowl. Do not overmix; the dough should be slightly sticky.
7. Turn the dough out onto a well-floured surface. Lightly flour the top and gently press it into a rectangle about 1.5 cm (½ inch) thick.
8. Scatter the frozen blueberries evenly over the dough. Fold and knead the dough just a few times to distribute the berries, then gently flatten to about 2.5 cm (1 inch) thick.
9. Cut or shape the dough into biscuits and place them close together in the prepared cast-iron skillet so they touch.
10. Bake for 6–8 minutes, then carefully remove the skillet and generously brush the tops and exposed sides with melted salted butter.
11. Return to the oven and bake for another 4–6 minutes, until the tops are lightly golden and the blueberries are bursting.
12. Remove from the oven and let rest for a few minutes. Drizzle with vanilla glaze while still warm so it melts into the biscuits.

Recipe Details

Prep Time: 20 minutes
Cook Time: 10–12 minutes
Total Time: 30–35 minutes
Servings: 8 biscuits
Difficulty: Medium

Variations & Substitutions

• • Lemon Blueberry Biscuits: Add 5 g (1 teaspoon) lemon zest to the dough for a bright citrus note.
• • Mixed Berry Version: Replace half the blueberries with raspberries or chopped strawberries.
• • No Buttermilk Option: Use regular milk mixed with 15 ml (1 tablespoon) lemon juice or vinegar.
• • Lighter Glaze: Skip the glaze and dust with powdered sugar instead.

Serving Suggestions