Blueberry Biscuits

Blueberry Biscuits

Fluffy and light buttermilk biscuits studded with blueberries and topped with a cream cheese drizzle make an extra special addition to your breakfast table.

Weekends are all about breakfast for me. During the week I usually just eat yogurt or a protein bar for breakfast, but on Saturdays and Sundays I love pancakes, waffles, eggs, biscuits, you name it.

These Blueberry Biscuits are a lot like Bojangles Bo Berry Biscuits, one of my favorite indulgences. I used dried blueberries to get an intense blueberry flavor and because I was worried that fresh blueberries would make the dough around it soggy. I finished them off and sweetened them up a bit with a cream cheese drizzle.

Blueberry Biscuits

These biscuits have a packet of yeast in them which helps make light biscuits every time. They are called Angel Biscuits when they have yeast, or sometimes Bride’s Biscuits because they’re so easy to make, even a bride can do it.

Blueberry Biscuits

When making biscuits, be sure to use really cold butter. I sometimes cut it into chunks and place it in the freezer for a few minutes. Be careful not to overwork the dough or your biscuits will be tough instead of soft and light. Also, when you cut the biscuits, do not turn the biscuit cutter. This will prevent them from rising well. Just go straight down and up with the cutter.

Blueberry Biscuits

Blueberry Biscuits
 
Homemade biscuits with dried blueberries and a cream cheese glaze.
Recipe type: Bread
Serves: 16
Ingredients
  • 1 (1/4-oz.) envelope active dry yeast
  • ¼ cup warm water (105-115 degrees)
  • 5 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup shortening cut into pieces
  • ½ cup cold butter, cut into pieces
  • 1½ cups buttermilk
  • 1 cup dried blueberries
Glaze
  • 4 oz. cream cheese, room temperature
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 3-4 tablespoons milk
Instructions
  1. Preheat oven to 400 degrees.
  2. In a 1 cup glass measuring cup, combine yeast and warm water. Let stand 5 minutes.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. Cut in butter and shortening with a pastry blender until crumbly.
  5. Combine yeast mixture with buttermilk and pour into flour mixture. Add blueberries. Stir just until dry ingredients are moistened.
  6. Turn dough onto a lightly floured surface and knead gently just until dough holds together and is even in consistency.
  7. Roll dough to ½-inch thickness. Cut with a 2½-inch biscuit cutter. Place biscuits on 2 ungreased baking sheets.
  8. Bake 12 to 15 minutes or until golden.
  9. Place cream cheese in the bowl of an electric mixer and beat for 10 seconds. Turn speed to low and gradually add confectioners' sugar. Beat in vanilla and gradually add milk until desired consistency is reached.
  10. Drizzle on biscuits.

Blueberry Biscuits

14 thoughts on “Blueberry Biscuits

  1. We love weekend breakfasts too and blueberries are always a favorite fruit to add no matter what we make:) These biscuits would be a wonderful to add to our breakfast table – they look incredible. I have never tried adding yeast to biscuits but can’t wait to try – they look so light and flaky.

  2. Christin, these look so light and fluffy! I have never heard of an angel biscuit, but I love the idea of making a yeast biscuit. I would just devour these!

  3. I’ve never used yeast in biscuits before but now I am dying to give it a try! I love the blueberry / cream cheese glaze combo – that sounds amazing. And I’m with you on weekend breakfasts – I eat the same quick things during the week that it’s so nice to have something special on the weekend!

  4. Just looking at the delicious little flaky layers of deliciousness. Cream cheese drizzle and I in love. My family loves big breakfasts on the weekend too. Your blueberry biscuits would be a lovely addition. Have a super weekend. BAM

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