The Pioneer Woman Tasty Kitchen
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Blueberry Brown Sugar Biscuits

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Level: Easy

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Description

Delicious buttermilk drop biscuits loaded with blueberries and sweetened with brown sugar, with a lemon glaze.

Ingredients

  • FOR THE BISCUITS:
  • 2-¼ cups Flour
  • ¼ cups Brown Sugar
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ½ teaspoons Cinnamon
  • 5 Tablespoons Cold Butter Cubed
  • 1 cup Plus 2 Tablespoons Buttermilk
  • 1 cup Blueberries
  • FOR THE GLAZE:
  • 1 cup Powdered Sugar
  • 1 teaspoon Whole Milk Or Cream
  • ½ teaspoons Lemon Zest
  • 3 teaspoons Lemon Juice, Or More As Needed

Preparation

If you have time, place butter cubes in freezer for 15 minutes. Put an oven rack in the top 1/3 of the oven. Preheat oven to 450ºF. Grease or spray a large, rimmed baking sheet with nonstick spray.

Put flour, brown sugar, baking powder, baking soda, salt, and cinnamon in the bowl of a food processor and pulse 3 or 4 times to mix (or mix with a whisk in a mixing bowl).

Add cold butter to the flour mixture and pulse a few times until there are pea-size pieces of butter throughout. Use a pastry blender (or 2 knives) if you aren’t using a food processor.

Pour mixture out of the food processor into a large bowl and make a well in the middle. Pour buttermilk into the well and mix with a spoon just until combined. Fold in blueberries with a spatula.

Put twelve 1/4-cup size mounds of batter on the prepared baking sheet. Bake 13–15 minutes until biscuits are golden brown on the top. Let cool on baking pan 2 minutes, then transfer biscuits to a cooling rack.

Whisk powdered sugar, milk or cream, lemon zest, and lemon juice together in a small bowl. Drizzle over slightly warm biscuits.

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