The Pioneer Woman Tasty Kitchen
Profile Photo

Sweet Blueberry Biscuits

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Based on my basic buttermilk biscuit recipe (as found in my recipe box), these few additions bumped this recipe up to new delicious heights!

Ingredients

  • FOR THE SWEET SAUCE:
  • 1 cup Powdered Sugar
  • 3 Tablespoons Milk
  • ½ teaspoons Vanilla
  • FOR THE BISCUITS:
  • 2 cups All-purpose Flour (from A Soft White Winter Wheat, Like White Lilly)
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Salt
  • 3 Tablespoons Granulated Sugar
  • 1 stick Unsalted Butter
  • ¾ cups Buttermilk
  • 1 cup Frozen Blueberries (if Using Fresh, Be Sure To Freeze At Least An Hour)
  • ½ sticks Salted Butter, Melted

Preparation

Make the sweet sauce first by combining the powdered sugar, milk, and vanilla in a small bowl. Stir the ingredients together, and make sure the powdered sugar is completely dissolved. Set aside.

Preheat oven to 500 F.

For the biscuits: Combine all the dry ingredients (flour, baking powder, salt, and granulated sugar) in a large bowl and then cut in the unsalted butter. Cut it in until the butter is about pea sized and relatively well mixed in. Add buttermilk slowly until you have just enough where the dough separates from the sides of the bowl. Stir until just combined.

Before kneading, prepare a large area for kneading. (I use a large cutting board for easy clean-up!) Sprinkle the area with some flour. Put the dough on the floured area and sprinkle some flour over the dough. Press the dough out (no need to roll with a pin) and flatten to about 1/2″ thickness. Put the frozen blueberries over the top of the dough. Fold the dough over and gently knead it a couple of times and flatten back out to about 1″ thickness. (Honestly, the thicker the better, because they rise so beautifully!) The berries will likely start to bleed onto the dough and you’ll start to see flecks of blue as the berries defrost.

Using a biscuit cutter, or just a glass or cup, cut out biscuits. Press straight down, don’t twist the cup/cutter. You will likely cut up the blueberries in this process, but that’s ok!

Place biscuits in a cast-iron skillet and be sure biscuits are touching.

Bake at 500 F for about 8-10 minutes. When you put them into the oven, melt the 1/2 stick of salted butter to brush the biscuits with. At about the 6 minute mark, take the skillet out of the oven and brush the biscuits. This is an integral part of the baking process. And be liberal with it, brush on the sides of the biscuits if they are showing. Then put them back into the oven for the remaining time.

When you take the biscuits out of the oven, let the pan cool for about 10 minutes. Pour the sweet sauce over the biscuits after 10 minutes. Use as much or little of the sauce as desired.

One Comment

You must be logged in to post a comment.

Profile photo of Clare Butler

Clare Butler on 1.17.2014

Ok, you should win an award for this recipe! These biscuits are so amazing they rise perfectly, they are just the right amount of sweet and they are so beautiful to look at! Great job!!! I will be sharing it with everyone I know. I’ll be sure to send them here to get the recipe :)

One Review

You must be logged in to post a review.

Profile photo of juliemdaniel

juliemdaniel on 1.10.2013

These are delicious! We just made them for cooking club at the nursing home I work for, the residents loved them!

Related Recipes

Peach and Raspberry Scones
Profile Photo by Annie in Breads
What is better than a fresh, homemade scone for breakfast? A...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Flaky, Fluffy Southern Buttermilk Biscuits
Profile Photo by Stephanie | Girl Versus Dough in Breads
The flakiest, fluffiest Southern buttermilk biscuits with step-by-step instructions and tips!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Crispy Oatmeal Cookies
Profile Photo by Oh Happy Dane in Breads
Crispy Thin Oatmeal Cookies, with or without chocolate.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 30 Level: Easy


Cheesy Ramp Biscuits
Profile Photo by Anita at Hungry Couple in Breads
These seasonal wild onions add the perfect zing to a fluffy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Lemon Cranberry Buttermilk Biscuits
Profile Photo by Oat&Sesame in Breads
A hybrid scone-biscuit that will be sure to make your Saturday...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy