BLUEBERRY BUTTERMILK BISCUITS

Soft, buttery homemade Blueberry Buttermilk Biscuits will melt in your mouth! One of my favorite biscuit recipes ever ~ the whole pan disappears fast!

Blueberry Buttermilk Biscuits - Butter with A Side of BreadBlueberry Buttermilk Biscuits

  • 1 egg
  • 3/4 cup buttermilk
  • 1 tsp vanilla
  • 1 3/4 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 TBSP sugar
  • 6 TBSP butter, softened
  • 3/4 cup fresh blueberries

Preheat oven to 425 degrees F. If using a 10″ cast iron skillet, place on stove burner and set to a low temp to begin heating the pan up. (If you’re using a 9×13 pan, spray with non-stick spray and set aside.)

Beat egg in a medium sized mixing bowl. Stir in buttermilk and vanilla. Add flour to buttermilk mixture about 1/3 of the total amount at a time, stirring until combined between each addition.

Combine baking powder, baking soda, salt & sugar. Pour onto dough. Slice 4 TBSP butter into several small cubes. Mix with a fork until everything is incorporated.

Add in blueberries and stir to combine. Place remaining 2 TBSP butter in whatever pan you’re cooking the biscuits in. (I love using my 10″ cast iron skillet. If you’d like, you can also use a 10″ springform cake pan or even a 9×13 pan.) You want to place biscuits in a hot pan where you’ve melted the 2 TBSP butter, so if you’re using cast iron, you can pre-heat the pan on the stovetop. All other pans need to be placed in the oven with the butter, then remove once butter is melted.

Scoop out about 3 TBSP worth of dough. And arrange in the melted butter around the pan.

Bake at 425 degrees F for 15-18 minutes.

Serve warm, topped with a simple glaze if desired.

Simple glaze: Whisk together 1/2 cup powdered sugar + 2 TBSP melted butter + 1 TBSP milk. Drizzle on top of warm biscuits.

Blueberry Buttermilk Biscuits - Butter with A Side of Bread Blueberry Buttermilk Biscuits - Butter with A Side of Bread


BLUEBERRY BUTTERMILK BISCUITS
 
Prep time
Cook time
Total time
 
Author:
Serves: 10-12
Ingredients
  • 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
  • ¾ cup fresh blueberries
Instructions
  1. Preheat oven to 425 degrees F. If using a 10" cast iron skillet, place on stove burner and set to a low temp to begin heating the pan up. (If you're using a 9x13 pan, spray with non-stick spray and set aside.)
  2. Beat egg in a medium sized mixing bowl. Stir in buttermilk and vanilla. Add flour to buttermilk mixture about ⅓ of the total amount at a time, stirring until combined between each addition.
  3. Combine baking powder, baking soda, salt & sugar. Pour onto dough. Slice 4 TBSP butter into several small cubes. Mix with a fork until everything is incorporated.
  4. Add in blueberries and stir to combine. Place remaining 2 TBSP butter in whatever pan you're cooking the biscuits in. (I love using my 10" cast iron skillet. If you'd like, you can also use a 10" springform cake pan or even a 9x13 pan.) You want to place biscuits in a hot pan where you've melted the 2 TBSP butter, so if you're using cast iron, you can pre-heat the pan on the stovetop. All other pans need to be placed in the oven with the butter, then remove once butter is melted.
  5. Scoop out about 3 TBSP worth of dough. And arrange in the melted butter around the pan.
  6. Bake at 425 degrees F for 15-18 minutes.
  7. Serve warm, topped with a simple glaze if desired.
  8. Simple glaze: Whisk together ½ cup powdered sugar + 2 TBSP melted butter + 1 TBSP milk. Drizzle on top of warm biscuits.

 

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