Glazed BlGlazed Blueberry Biscuits Recipe

Glazed Blueberry Biscuits: A Deliciously Sweet and Buttery Treat

Nothing says comfort food like a warm, buttery biscuit fresh from the oven. Add a handful of juicy blueberries and a sweet vanilla glaze, and you’ve got a treat that’s sure to please any palate. These Glazed Blueberry Biscuits combine the best of both worlds: the rich, tender crumb of a classic buttermilk biscuit and the bright, fruity burst of blueberries, all topped off with a luscious glaze that adds just the right amount of sweetness. Whether you’re enjoying them for breakfast, brunch, or dessert, these biscuits are a delightful way to elevate any meal. Let’s dive into the step-by-step process of creating these irresistible biscuits.

Ingredients and Preparations

To make these delightful Glazed Blueberry Biscuits, you’ll need the following ingredients:

For the Biscuits:

• 2 cups all-purpose flour (sifted) plus more for work surface
• ½ cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• ¼ cup butter-flavored shortening
• ¼ cup unsalted butter (frozen)
• 1 cup cold buttermilk
• ½ teaspoon vanilla extract
• ¾ cup frozen blueberries (keep in the freezer until ready to use)
• 1 teaspoon flour (for coating blueberries)
• 1-2 teaspoons half and half (for brushing tops of cut biscuits)
• 1-2 tablespoons melted butter (for brushing tops of cooked biscuits)

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons half and half (may need more)
• 1 tablespoon unsalted butter, melted
• ¼ teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions

Prepping the Oven and Pan

Start by preheating your oven to 450°F (232°C). Lightly grease the bottom of a dark 9-inch round cake pan with shortening and set it aside. The dark pan helps achieve a nice golden-brown crust on the bottom of your biscuits.

Making the Biscuit Dough

In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt. Make sure to whisk thoroughly to ensure all the dry ingredients are well combined.

Next, cut the butter-flavored shortening into the dry ingredients using a pastry cutter until the mixture looks crumbly. Grate the frozen unsalted butter directly into the flour mixture, tossing occasionally with a rubber spatula to coat the butter pieces in flour. This step is crucial for creating flaky layers in your biscuits.

Combining Wet and Dry Ingredients

Mix the vanilla extract into the cold buttermilk, then pour it into the dry ingredients. Using a rubber spatula, stir until a dough forms. Be careful not to overmix; you want the dough to be just combined to keep the biscuits tender.

Shaping the Dough

Sprinkle about 1-2 tablespoons of flour on a flat surface and pour the dough out on top. Begin to knead the dough gently into a soft ball. Flatten and fold the dough 2-3 times to create layers, adding more flour if needed, but use the flour sparingly to avoid drying out the dough. Pat the dough out into a 1-inch thick rectangle.

Adding the Blueberries

Add the frozen blueberries to a bowl and toss them with 1 teaspoon of flour. This helps prevent the blueberries from sinking to the bottom of the biscuits. Press the frozen blueberries into the dough, then carefully fold the dough in half and press it back out. Be sure to keep your hands and work surface well-floured. If berries fall out, just tuck them back in. Repeat this fold-and-press process two more times.

Pat the dough out one final time into a 1-inch thick rectangle. Use a 3-inch cutter dipped in flour to cut out 8 biscuits. Dip your cutter in flour each time to prevent sticking. Do not twist the cutter as you press it down, as this can seal the edges and prevent the biscuits from rising properly. You may need to reroll the dough to get the last two biscuits. Just add more flour to your hands and work surface to make the dough easier to work with.

Baking the Biscuits

Place the biscuits on the prepared pan with their sides touching. This helps them rise higher and bake evenly. Using a pastry brush, lightly and evenly brush the tops with half and half. This helps with browning. Bake the biscuits on the middle rack of your oven for about 20 minutes, though baking times can vary depending on your oven, so keep an eye on them.

Finishing Touches

Once the biscuits are out of the oven, brush them generously with melted butter. For an extra golden-brown top, you can broil the biscuits on low for 1-2 minutes, but keep a close eye on them to prevent burning.

Making the Glaze

While the biscuits are cooling, make the glaze. In a small bowl, combine the powdered sugar, melted butter, and half and half. Add more half and half if you prefer a thinner glaze. Stir in the vanilla extract and a pinch of salt.

Brush or drizzle the glaze over the hot biscuits and allow it to harden. Once the first layer of glaze has hardened, you can drizzle on more glaze if desired.

Serving Suggestions

These Glazed Blueberry Biscuits are best enjoyed warm, but they’re also delicious at room temperature. Serve them as part of a brunch spread with fresh fruit, scrambled eggs, and bacon, or enjoy them as a sweet treat with a cup of coffee or tea. They also make a delightful dessert when paired with a scoop of vanilla ice cream.

Tips for Perfect Biscuits

1. Cold Ingredients: Keep your butter and buttermilk cold. Cold butter creates steam as it melts during baking, which helps create flaky layers.
2. Gentle Handling: Handle the dough as little as possible to avoid tough biscuits. Overworking the dough can develop gluten, making the biscuits dense.
3. Proper Folding: Folding the dough multiple times creates layers, leading to a flakier biscuit.
4. Accurate Cutting: Use a sharp cutter and press straight down without twisting to ensure the biscuits rise properly.
5. Even Baking: Place the biscuits close together on the baking sheet to help them rise evenly and stay tender.