I love blueberry muffins for breakfast, but I have never tried a blueberry biscuit until this recipe.
They are equally as good as blueberry muffins. Plus they get drizzled with icing. I can get my husband to eat about anything if it is topped with icing.
Another great thing about this recipe is there is no rolling out the dough needed. These are drop biscuits. You just need to scoop the dough and drop it in the pan. So really anyone can make these. They are perfect for a summer morning breakfast.
- 1 egg
- ¾ cup buttermilk
- 1 tsp vanilla
- 1¾ cup flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 Tbsp sugar
- 6 Tbsp butter, softened and cut into small cubes
- ¾ cup fresh blueberries
- ½ cup powdered sugar
- 2 Tbsp melted butter
- 1 tbsp milk
- Preheat oven to 425 degrees.
- To make using a 10″ cast iron skillet, place on stove burner and set to a low temp to begin heating the pan up. Or if using a 9×13 pan, spray with non-stick spray and set aside.
- In a large bowl, beat egg and then mix in buttermilk and vanilla.
- Add flour ⅓ at a time, stirring just until combined between each addition.
- Add in the baking powder, baking soda, salt & sugar along with 4 Tbsp of the butter. Cut in with a pastry cutter or fork until everything is incorporated.
- Add blueberries and stir to combine.
- Place remaining 2 Tbsp butter in whatever pan you’re cooking the biscuits in. You want to place biscuits in a hot pan. So you can and it to pre-heat cast iron skillet warming on the stovetop. Or place the 9x13 pan in the oven with the butter, then remove once butter is melted.
- Scoop out about 3 TBSP worth of dough for each biscuit and arrange in the skillet.
- Bake at 425 degrees F for 15-18 minutes until golden brown.
- Whisk together all the ingredients and drizzle over the warm biscuits. Makes 10-12 biscuits.
Recipe adapted from Butter with a Side of Bread.