These blueberry biscuits are dense, chewy, moist, and bursting with fresh blueberry pieces. The sweet glaze over the top is the icing on the…doughnut (doughnut sweet glaze). Serve this as part of a casual morning or brunch treat, or as an after-school snack. The recipe is my dad’s famous biscuit recipe which guarantees the biscuits to be made perfectly every time.
I cannot go for long without a biscuit. I’m not really interested in what’s in the biscuit, but I just prefer every type of fruits biscuits. but I liked this one and I think you will too, IT’S ABSOOOOO…LUTLY DELICIOUS. These Blueberry biscuits could be served with morning tea, for me it’s THE PERFECT COMBO!!
The biscuits that I am talking about starting with my dad’s popular homemade biscuits, and if you haven’t made those yet, you are seriously missing out. There are also many people who previously struggled with biscuits and now they cook them perfectly with his good tips and techniques.



300 gr.Of All-Purpose Flour.

3 large sp.Of sugar cane.

3/4 C.Of buttermilk, I used enough until the dough was just barely wet enough.

1 C. Of frozen blueberries, I used fresh blueberries that I freeze overnight.

1 stick. Of unsalted butter, we’ll need it very cold, so I put it in the fridge before using it.

1 large sp.Of baking powder.

1+1/2 small sp.Of kosher salt.

1/2 stick salted butter, I melted in the microwave.


3 Large sp. Of almond milk, sometimes I used more if not the sauce thin enough.

1 C.Of powdered sugar.

1/2 small sp.Of vanilla extract.


Step 1:

I sliced the stick of butter into little pieces and laid it out on a lined baking sheet with wax paper, and stick it for around 10 minutes in the freezer.

Step 2:

Then, I set the temperature of the oven to 500 degrees Fahrenheit.

Step 3 :

I stir together all ingredients of the sauce and ensure that the powdered sugar is dissolved entirely.

Step 4:

Then, in another bowl, I mixed together all the dry ingredients: flour-baking powder-salt-sugar, and I added the cold butter, I cut it into small pieces, about pea-sized and I mixed well until incorporated.

Step 5:

After that, I applied the buttermilk, I still adding until I end up with a soft but not sticky dough that sticks to the sides of the bowl.
I stir until smooth and I rolled out onto a well-floured board.

Step 6:

All right, I prepared a wide area for kneading, for quick clean-up, I used a wide cutting board! ( you can use it too), I sprinkle some flour on the area and also over the dough and I placed the dough on the floured zone.

Step 7:

I pressed the dough out, but I didn’t need to roll with a pin and flatten to a thickness of about half an inch.

Step 8:

I placed some blueberries over the dough, and I kneaded and flatten out down to around an inch thickness a few times.
Honestly, the thicker the stronger, because they rose so beautifully!
The berries will possibly begin to bleed on the dough and when the berries defrosted, I saw flecks of color, it’s magical!!!

Step 9:

I placed the biscuits in a skillet of cast iron but I made sure they hit the biscuits.

Step 10:

I baked for about 10 to 15 minutes at 500 degrees, then I removed the skillet out of the oven for around 8 to 10 minutes and sprinkle the biscuits with melted salted butter.
This is an important part of the method of baking.

Step 11:

I removed them from the oven just when the tops began to be softly brown, and the blueberries burst.


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