These sweet blueberry biscuits are only 5 simple ingredients and take less than 30 minutes to make! Topped with a vanilla glaze and best served warm.
This post was originally published Sep 6, 2014. It has since been updated to include new photos and helpful recipe tips.
All honesty, this recipe came about after we moved back to Utah from North Carolina. I was seriously craving a boberry biscuit (shout out to Bojangles), but there is literally no where in this state to get them.
I ran to the store, picked up a fresh basket of berries, and crossed my fingers that I could work some kitchen magic and recreate their melt-in-your-mouth biscuits.
Good news is, I did it. They do not taste identical to the Boberry version, but they are close. My eleven year old says they are even better. The biscuit is sweet, made with cream instead of butter, and melts in your mouth. The berries add a punch of flavor and everything is finished with a sweet vanilla glaze.
DELICIOUS.
Ingredients for berry biscuits:
This recipe is different from your typical flaky version. It does not use butter and instead gets the fat it needs from heavy cream. The dough still has a light and delicious flavor. It simply eliminates the need to work the dough.
- All-purpose flour- Or white flour. This is the most common flour and found in the baking aisle of your local grocer.
- Sugar- White sugar, or granulated, is all you will need for this recipe.
- Baking Powder- This will be the leavening agent in the dough. This helps expand the other ingredients which gives you that fluffy structure.
- Heavy Cream- Or whipping cream. Both of these contain the same, or around the same, fat content which will work well with this dough.
- Blueberries – Fresh is best. See the note below if you plan to use frozen berries.
Fresh vs frozen berries:
For these blueberry biscuits, fresh berries are preferred. However, in a pinch, you can also use frozen blueberries.
If the need arises, and you find yourself with only frozen berries, make sure to thaw the berries completely and drain any juice. Excess liquid can harm the end result of your sweet biscuits.
How to make blueberry biscuits with glaze:
- Preheat the oven to 350 degrees.
- Wash the berries and set them in the freezer until the dough is prepped.
- Whisk the flour, sugar, and baking powder in a large bowl. Stir in the heavy cream until your dough starts to come together. Finish mixing with clean hands. Fold in the berries.
- Turn the dough out onto a floured surface. Pat into a round that is 1/2 inch thickness.
- Cut into circles using a cup or biscuit cutter.
- Place on a baking tray and cook for 10 to 12 minutes, or until lightly browned.
Blueberry Biscuits Vanilla Glaze:
The key ingredient to the glaze has got to be BUTTER. It adds a smooth creamy finish and helps add a little shine to the glaze after setting. I like salted butter, but unsalted will do in a pinch.
You will need: Butter, powdered sugar, vanilla extract, and milk.
- Melt the butter in a medium sized bowl.
- Whisk in the powdered sugar, vanilla extract, and 1 tablespoon of milk.
- Stir, and add more milk as needed.
You want the texture of the glaze to almost be like Elmer’s glue. Thick, but not too thick, and definitely not too runny.
Helpful Biscuit Making Tips:
- It helps to flash freeze your berries for 10 to 15 minutes before folding them into the batter. This helps them keep their shape.
- If you do not have a biscuit cutter you can always use the top part of a round glass.
- Line your baking tray with parchment paper or a silicone mat for easy clean up.
- Watch you biscuits. Some ovens will be done cooking in 10 minutes, some can take as long as 15.
Tools I used to make this recipe:
The items listed below are items I own and use regularly in my kitchen. The links are affiliate, which means I earn a small commission off of sales. I only promote products I truly love and this helps me keep my recipes free for you.
- Whisk– This whisk is AMAZING. I have had it for years and it stands the test of time. My favorite feature? It is slightly flexible which makes it so easy to clean.
- Small prep bowls– This set is my go-to. I actually have 2. They are small enough that they aren’t terrible to store, but big enough that making a vanilla glaze is a breeze.
- Baking pans- These are half sheet pans. Since we have a smaller family, these work well for us. It also comes in a two pack, which is super handy if I need to make a bigger batch of anything.
- Silicone Baking Mats– If you only ever purchase one baking supply, make it be these mats. They are AMAZING. They help with even cooking, keep your pans from becoming a sticky mess, and are a great reusable substitute for parchment paper.
More Biscuit Recipes:
- Homemade Buttery Biscuits
- Easy 7 Up Biscuits
- Olive Oil Drop Biscuits
- 3 Ingredient Sausage Gravy (Not a biscuit, but worth the mention)
More Blueberry Recipes:
- The Best Blueberry Muffins
- Blueberry Cheesecake Pancakes
- Blueberry Jelly
- Fluffy Blueberry Waffles
- Blueberry Cobbler
Blueberry Biscuits
Ingredients
For the biscuits:
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1-1/2 cups heavy whipping cream
- 1 cup fresh blueberries
For the Glaze:
- 1 teaspoon butter melted
- 1-1/2 cups powdered sugar
- 1/4 teaspoon vanilla extract
- up to 2 tablespoons milk
Instructions
- Preheat the oven to 350 degrees.
- Wash the berries and set them in the freezer until the dough is prepped.
- Whisk the flour, sugar, and baking powder in a large bowl. Stir in the heavy cream until your dough starts to come together. Finish mixing with clean hands. Fold in the berries.
- Turn the dough out onto a floured surface. Pat into a round that is 1/2 inch thickness.
- Cut into circles using a cup or biscuit cutter.
- Place on a baking tray and cook for 10 to 12 minutes, or until lightly browned.
- While your biscuits are cooling combine all of the glaze ingredients in a small bowl. Whisk until smooth and drizzle over your biscuits.
Nutrition
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Comments & Reviews
Dorothy @ Crazy for Crust says
Oh, I need these in my life. I could use a few right now for breakfast!