Big juicy blueberries take these soft and fluffy buttermilk biscuits to the next level, and if that’s not enough a fresh lemony glaze sends them right over the top! I dare you to eat just one!!
Big fluffy buttermilk biscuits are always delicious with some melted butter oozing out of them and some great jam on top, but what about stuffing them full of big plump and juicy blueberries? Then to take it up a notch, how about drizzling some lemony glaze full of fresh lemon juice and zest all over them after they come out of the oven? I promise that you will be drooling while you wait for them to cool enough to eat.
These are the easiest homemade biscuits you’ll ever make. I’ll show you in the pictures below, how I made these super easy biscuits…
2 cups All-Purpose Flour (I used White Lily, a flour available in most Southern stores)
1 Tb. baking powder
1 1/2 tsp salt
3 Tb. sugar
1 stick unsalted butter (VERY cold)
3/4-ish cup buttermilk (use enough until the dough is just barely wet enough)
1 c. frozen blueberries (we used fresh blueberries that had been frozen overnight)
1/2 stick melted salted butter
1 c. powdered sugar
3 Tb. milk (or more if not thin enough)
1/2 tsp. vanilla
Cut butter into small pats and layout on a cookie sheet lined in wax paper. Stick in the freezer for at least 10 minutes. Prepare cast iron skillet with a tiny amount of bacon grease, if available. Easiest thing: fry one piece of bacon, wipe out the pan, and you’re good to go!
Preheat oven to 500 degrees.
Stir the sauce ingredients together (powdered sugar, milk, vanilla), and make sure the powdered sugar is completely dissolved.
Combine all the dry ingredients (flour, baking powder, salt, sugar) together and then cut in the cold unsalted butter. Cut in until the butter is about pea-sized, relatively well mixed in. Add buttermilk. Add slowly until you have just enough