Delicious, fluffy southern-style biscuits with blueberries and sweet glaze. A simple and easy version of "Bo-berry biscuits" from Bojangles. This recipe calls for freeze dried blueberries and a combination of sweet cream butter and vegetable shortening. These can be made on a sheet pan or in a cast iron skillet. Perfect for Sunday brunch or a morning in. Vegetarian.
Servings 8 biscuits
large mixing bowl
- 2 c All Purpose Flour
- 1 c Milk
- 1/3 c freeze dried blueberries, roughly chopped
- 1/4 c vegetable shortening
- 1 Tbsp butter
- 4 tsp baking powder
- 1 Tbsp sugar
- 1/2 tsp salt
For Sugar Glaze:
- 1/2 c powdered sugar
- 1 Tbsp milk
- 1/8 tsp vanilla extract
Preheat oven to 425°F. Whisk together flour, baking powder, sugar and salt in a large bowl.
Using a pastry cutter or a fork, work butter and shortening into flour mixture until mixture resembles coarse crumbs.
Make a well in the center of the bowl. Slowly pour in milk, stirring with a fork until all milk is incorporated and a dough forms.
Fold in blueberries-- work from the outside of the bowl inward to gently stir in the berries.
On a well floured surface, roll or pat out the dough. Knead 10-12 times and pat out to 1/2 inch thickness. Be careful not to overwork the dough.
Cut with a floured 3 inch biscuit cutter. Re-roll dough and cut as necessary to finish the dough (this makes 8 biscuits and usually takes 2 re-rolls).
Place cut biscuits on a sheet pan with sides touching.
Bake for 15-18 minutes or until biscuits are lightly browned. Rotate pan halfway through baking to evenly brown.
Place biscuits on a cooling rack. Let them cool slightly while preparing the glaze.
To bake in an iron skillet: arrange biscuits in a circle until full. Bake 18-20 minutes, until golden and cooked through. Biscuits will be fluffy but have a softer crumb and edges. Skillet biscuits are perfect for brunch for 2!
- This recipe calls for freeze dried blueberries because of their ability to add flavor without adding liquid. This also keeps the dough from turning blue. Roughly chopping the blueberries spreads them more evenly throughout the dough.
- For extra blueberry flavor, increase amount to 1/2 cup.
Serving: 1biscuit | Calories: 240kcal | Carbohydrates: 36.8g | Protein: 4.3g | Fat: 8.9g | Saturated Fat: 2.8g | Cholesterol: 6mg | Sodium: 175mg | Potassium: 304mg | Fiber: 1.2g | Sugar: 11.3g | Calcium: 151mg | Iron: 2mg