The first time I tried blueberry biscuits, I was at a bed and breakfast taking a little getaway with my husband pre- kids.
This recipe came about after we moved back to Utah from North Carolina. I was seriously craving a blueberry biscuit (shout out to Bojangles), but there is literally no where in this state to get them.
I ran to the store, picked up a fresh basket of berries, and crossed my fingers that I could work some kitchen magic and recreate their melt-in-your-mouth biscuits.
Sweet Blueberry Biscuits
Based on my basic buttermilk biscuit recipe (as found in my recipe box), these few additions bumped this recipe up to new delicious heights!
Ingredients :
Biscuits
- 2 cups All-Purpose Flour (I used White Lily, a flour available in most Southern stores)
- 1 Tb. baking powder
- 1 1/2 tsp salt
- 3 Tb. sugar
- 1 stick unsalted butter (VERY cold)
- 3/4-ish cup buttermilk (use enough until the dough is just barely wet enough)
- 1 c. frozen blueberries (we used fresh blueberries that had been frozen overnight)
- 1/2 stick melted salted butter
Sauce
- 1 c. powdered sugar
- 3 Tb. milk (or more if not thin enough)
- 1/2 tsp. vanilla
