Blueberry Biscuits | Sugar for Breakfast: Blueberry Biscuits

Monday, July 20, 2015

Blueberry Biscuits

Blueberries are one fruit I can never seem to pass by in the produce section, especially when thy are on sale.
I enjoy them in pancakes, scones, bread, muffins, cinnamon rollsl, in salads...yogurt...
Then I realized I hadn't ever made them in biscuits.

I mean, c'mon now. Look at- those fluffy biscuits with a sweet lemon glaze on them. 
They aren't scones!
These are light.

I chose to bake mine up in my flat iron skillet. Because I pretty much love to bake and/or cook any and everything in my iron skillets.
A baking sheet will get the job done also, obviously.

I mean, look at those juicy berries baked in a fluffy cloud of biscuit and drizzled with melted butter and then topped with icing. 
You could leave off the powdered sugar goodness on the top, for real.
They are delicious biscuits without the icing, but with is just...magical. Lemon is mixed in and the flavor shines through just enough to make these irresistible.
I eat them while they are fresh from the oven.
As fresh as possible.

And I have never, ever been able to eat just one. 
Since they take only minutes to mix together, and only a few more to bake up in the oven...they are so easy to whip up any morning of the week. 
I've even made them for dessert to satisfy my sweet tooth while dinner was cooking. 
They won't leave anyone disappointed!

Blueberry Biscuits

by Sugar For Breakfast
Prep Time: 5 min
Cook Time: 9 min
Ingredients (8 biscuits)
    For the Biscuits
    • 2 cups flour
    • 1/3 cup sugar
    • 4 teaspoons baking powder
    • pinch of salt
    • 5 tablespoons cold butter
    • 1 cup milk
    • 1 cup fresh blueberries
    • 1 tablespoon melted butter
    For the Icing
    • 1 cup powdered sugar
    • 2 teaspoons lemon juice
    • 2-3 tablespoons milk
    For the Biscuits
    Preheat oven to 450 degrees.
    Stir together the flour, sugar, baking powder, and salt in a mixing bowl.
    Using a pastry blender, cut in the cold butter until small crumbles form.
    Stir in the milk until dough forms.
    Fold in the blueberries gently.
    Spoon the dough out and form into 8 even-sized biscuits.
    Place on a lightly greased iron skillet or baking sheet, close together so their edges are touching.
    Bake for 9 minutes, until edges are slightly browned and centers are no longer doughy.
    Remove from the oven and brush with the melted butter.
    For the Icing
    Mix together the powdered sugar, lemon juice and milk.
    Add milk slowly until desired consistency is reached.
    Coat the tops of the biscuits, serve while warm.
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