A tender light buttermilk biscuit filled with blueberries and covered with a sweet vanilla glaze.
Ingredients
2 cups (10 ounces) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 cup buttermilk, chilled
8 tablespoons butter, melted and slightly cooled
1 cup blueberries
*Glaze*
1 cup confectioner's sugar
3 tablespoons water
1/2 teaspoon vanilla
Instructions
Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment or a silpat liner.
In a large bowl, whisk together the dry ingredients.
In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.
Dump the dough onto a floured breadboard. Put a third of the blueberries on top. Knead the dough over 2 times and add 1/3 of the berries. Knead again and add remaining blueberries. Pat the dough out to about 1 1/2 inches thick. Cut out circles with a biscuit cutter. Add to the prepared pan.
Bake the biscuits until the tops are golden brown and crisp, 12 to 15 minutes. Remove from the oven.
Mix the glaze ingredients together. Add glaze to tops of biscuits while still hot..
Recipe adapted from America’s Test Kitchen
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2015/04/14/blueberry-biscuits/