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.
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.
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.
- 1 (1/4-ounce) envelope active dry yeast
- 1/4 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
- 1/2 cup shortening cut into pieces
- 1/2 cup cold butter, cut into pieces
- 1 1/2 cups buttermilk
- 1 cup dried blueberries
- 4 oz .cream cheese, room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 3-4 tablespoons milk
- Preheat oven to 400 degrees.
- In a 1 cup glass measuring cup, combine yeast and warm water. Let stand 5 minutes.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Cut in butter and shortening with a pastry blender until crumbly.
- Combine yeast mixture with buttermilk and pour into flour mixture. Add blueberries. Stir just until dry ingredients are moistened.
- Turn dough onto a lightly floured surface and knead gently just until dough holds together and is even in consistency.
- Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter. Place biscuits on 2 ungreased baking sheets.
- Bake 12 to 15 minutes or until golden.
- 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.
- Drizzle on biscuits.
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