Vanilla Glazed Blueberry Biscuits are buttery, filled with blueberries, topped with sweet glaze, and take 15 minutes prep. They’re DELICIOUS!
Vanilla Glazed Blueberry Biscuits are buttery, filled with blueberries, topped with sweet glaze, and take 15 minutes prep. They're DELICIOUS!

Have you ever had a sweet, blueberry BISCUIT before? They’re pretty amazing! After trying these biscuits the first time I was hooked, so I decided to show you how easy they are to make! Did I mention the fact that THEY ARE DELICIOUS? Uh huh… they sure are!

I’ve included step by step photos, so if you’ve never made biscuits before, you can be successful with these! After the biscuits have baked and cooled, a sweet vanilla icing is brushed on top for a nice finishing touch! Here’s how to make vanilla glazed blueberry biscuits:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Biscuit Dough

The first thing you need to do is preheat your oven to 500°F. Now it’s time to make the biscuit dough! Place 2 cups flour, granulated sugar, baking powder and salt in a large mixing bowl and stir, to combine. Cut in COLD butter using a pastry blender or two forks until the butter has become about the size of peas.

Slowly drizzle buttermilk into the dry ingredients in the bowl, and stir it in only until the buttermilk has been combined with the dry ingredients. The biscuit dough should pull away from the sides of the mixing bowl and form a shaggy ball of dough.

Cold butter is cut into the dry biscuit ingredients in a bowl.Buttermilk is slowly drizzled into the dry biscuit mixture.

Roll Out The Dough And Add Blueberries!

Generously sprinkle a large workspace with flour. Place the dough ball onto the floured workspace (I use my good old large cutting board), then sprinkle the dough with some more flour. Using your fingers, press the dough out, and then flatten it out until the dough is about 1/2″ thick. The dough is very workable and you won’t need a rolling pin to do this.

Place the FROZEN blueberries onto HALF of the dough, leaving a small edge bare on the blueberry side (as seen below in 2nd photo). Carefully fold the bare side of the dough in half, up and over the blueberries, trying to make the edges meet.

NOTE: THIS STEP CAN BE A BIT CHALLENGING! Those silly little frozen blueberries tend to roll out the sides… just keep stuffing them back in with your fingers the best you can! It will NOT be perfect… just try to cover as much as you can.

A shaggy ball of biscuit dough on a floured work surface before being flattened.Frozen blueberries are added to half of the biscuit dough.Half of the biscuit dough is pulled up and over the blueberries.

Cut Out The Biscuits

Once the blueberries are “in” the dough, fold the dough over, and gently knead it with your hands a couple of times. Re-flatten the dough back out with your hands until it is about 1″ thick. Don’t worry if the blueberries “bleed” their blue color onto the dough… that is no big deal!

Use a biscuit cutter, the top of a glass, or a canning jar lid to cut out the biscuits. I use an old canning lid ring! NOTE: When you press straight down on the dough, do not twist the cutting item around. Simply press straight down to cut the biscuit, then remove the dough from your “cutter of choice”. 

When using a regular sized canning jar ring or a cup, I can get 8 biscuits from the dough. If you are using a large biscuit cutter (4″), you may only get 6 biscuits from the dough. Your choice!

Dough is gently kneaded then it's ready for biscuits to be cut out.A small canning jar lid is used to cut out 8 blueberry biscuits from the dough.

Time To Bake!

Place the biscuits into a cast iron skillet (or other oven-safe skillet. Make sure when you place them in the skillet that all the biscuits are touching each other. This allows the biscuits to rise up instead of widen out. Place the skillet in the preheated oven and bake at 500°F. for 6 minutes.

While the biscuits are baking, melt 4 Tablespoons (1/2 stick) of butter in a small pan. Once the biscuits have cooked for 6 minutes, pull the skillet out of the oven. Using a pastry brush, spread the surface of the biscuits with the melted butter. If it looks like a lot of butter don’t worry- it will bake into the biscuits… trust me! Just don’t skip this step, and use all the melted butter!

Put the biscuits back into the oven and finish baking them for another 4-6 minutes. Oven temps can vary greatly, so keep an eye on them. When done the biscuits should be very light golden brown on top and a toothpick inserted into the middle of a biscuit should come out free of batter.

Biscuits are placed in a cast iron skillet, touching each other for baking.Melted butter is poured over the partially baked biscuits, then skillet goes back into oven.Baked blueberry biscuits have absorbed butter and are golden brown when done.

Cool, Then Glaze The Biscuits

Remove the skillet of biscuits from the oven and let it cool for about 10 minutes on a wire rack. While they are cooling, mix together the simple vanilla glaze. To make the glaze, combine powdered sugar, milk and vanilla extract in a small mixing bowl. Stir well, until the glaze is lump-free and smooth.

After the blueberry biscuits have cooled for 10 minutes, use a pastry brush to cover them with the glaze. You can pour the glaze over them if you prefer, but I have found I get them covered best by brushing on the glaze. Try to get every nook and cranny covered!

A simple vanilla glaze is made by combining powdered sugar, milk and vanilla.Brushing icing on the cooled vanilla glazed blueberry biscuits, after baking.

Serve The Vanilla Glazed Blueberry Biscuits

Let the vanilla glazed blueberry biscuits cool a few minutes longer, until the glaze has firmed up a bit. Once the glaze is firm, the biscuits are ready to be gobbled up. Use a knife to separate each biscuit from the others, then use a spatula to remove a biscuit from the skillet for serving.

The biscuits are filled with plump, juicy blueberries, have a wonderful texture, and the sweet glaze makes them practically perfect in every way. YUM! Any leftovers can be covered with plastic wrap, then reheated in a microwave on medium-low heat to enjoy later.

After the icing firms up, the vanilla glazed blueberry biscuits are ready to eat. A fork and one of the vanilla glazed blueberry biscuits, on a white plate.

I hope you enjoy making and eating these truly delicious vanilla glazed blueberry biscuits! Thank you for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More BREAKFAST Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a great variety of breakfast recipes for you to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original recipe source: http://tastykitchen.com/recipes/breads/sweet-blueberry-biscuits/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Vanilla Glazed Blueberry Biscuits
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

Vanilla Glazed Blueberry Biscuits are buttery, filled with blueberries, topped with sweet glaze, and take 15 minutes prep. They're DELICIOUS!

Category: Bread/Breakfast
Cuisine: American
Keyword: vanilla glazed blueberry biscuits
Servings: 8 biscuits
Calories Per Serving: 371 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Biscuit Dough:
  • 2 cups all purpose flour
  • 3 Tablespoons granulated sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 1 stick butter (equals 8T. or ½ cup) COLD, cut in chunks
  • ¾ cup buttermilk
  • 1 cup FROZEN blueberries unthawed
  • ½ stick butter (equals 4T. or ¼ cup) MELTED
For Vanilla Glaze:
  • 1 cup powdered sugar (confectioner's)
  • 3 Tablespoons milk
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 500°F.

  2. Place flour, sugar, baking powder and salt in large mixing bowl; stir, to combine. Cut in COLD butter with pastry blender or two forks until butter becomes the size of peas. Slowly drizzle buttermilk into the dry ingredients; stir only until is incorporated into ingredients. Mixture should pull away from sides of bowl and form a shaggy dough ball.

  3. Generously sprinkle a cutting board or workspace with extra flour. Place dough ball onto floured workspace; sprinkle dough with more flour. Using your fingers, press dough and flatten it out until 1/2" thick. Place FROZEN blueberries onto HALF of the dough, leaving a small edge bare around the edges of that half. Carefully fold the empty half of the dough up and over the blueberries, until edges meet. NOTE: This can be a bit challenging! The blueberries tend to roll out the sides... just keep stuffing them back in the best you can! Turn the dough over, and gently knead it with your hands a couple of times. Re-flatten dough with your hands until 1" thick. Don't worry if blueberries "bleed" color onto dough!

  4. Use a biscuit cutter, rim of a glass glass, or a canning jar lid to cut out the biscuits. NOTE: When you press down on dough, don't twist biscuit cutter around. Simply press straight down to cut the biscuit, then remove dough circle. *Using canning jar lid or a cup can yield 8 biscuits from the dough. If using large biscuit cutter (4"), you may only get 6 biscuits.

  5. Place biscuits into a 9" cast iron skillet (or oven-safe skillet). Make sure biscuits are touching each other. This allows biscuits to rise up instead of widen out. Place in preheated oven; bake at 500°F. for 6 minutes. While biscuits bake, melt 4 T. butter in small pan. Once biscuits have cooked for 6 minutes, pull skillet out of oven. Brush surface of biscuits with melted butter. Don't skip this step, and use all the melted butter! Put biscuits back into oven: continue baking another 4-6 minutes. Oven temps can vary, so keep an eye on them. When done, biscuits should be golden brown on top and a toothpick inserted into the middle of a biscuit should come out clean. Remove from oven; put skillet on wire rack; let biscuits cool (in skillet) for10 minutes.

  6. While biscuits cool, make vanilla glaze. Stir powdered sugar, milk and vanilla together in small bowl, until glaze is smooth and lump-free. Once biscuits have cooled 10 minutes, use a pastry brush to fully cover them with glaze.

  7. Let cool until glaze has firmed up, then serve. Use a knife to separate biscuits, then a spatula to remove biscuits from skillet. Leftovers can be reheated in microwave on medium-low heat.

Nutrition Facts
Vanilla Glazed Blueberry Biscuits
Amount Per Serving (1 biscuit)
Calories 371 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 48mg16%
Sodium 310mg13%
Potassium 243mg7%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 23g26%
Protein 4g8%
Vitamin A 582IU12%
Vitamin C 2mg2%
Calcium 109mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Vanilla Glazed Blueberry Biscuits are buttery, filled with blueberries, topped with sweet glaze, and take 15 minutes prep. They're DELICIOUS!

 

Vanilla Glazed Blueberry Biscuits

Leave a Reply

Your email address will not be published.

Recipe Rating




By using this Comment Form you agree with the storage and handling of your data by this website. Your email address will not be published.