Blueberry Buttermilk Biscuits
Soft glazed drop biscuits filled with fresh blueberries and made with baking mix and cold buttermilk.
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Whisk
Ingredients
Main Ingredients
- 2 cup biscuit baking mix
- ⅓ cup granulated sugar
- ⅔ cup cold buttermilk
- 1 cup fresh blueberries or frozen
- ¼ cup powdered sugar for the glaze
- 1 tbsp milk for the glaze, plus more as needed
Instructions
Cooking
- Preheat. Heat the oven to 450 degrees F and line a baking sheet with parchment.
- Dough. Stir the baking mix and sugar, add the buttermilk, and mix until just moistened.
- Berries. Gently fold in the blueberries.
- Bake. Drop 8 mounds onto the sheet and bake 8 to 10 minutes until golden.
- Glaze. Whisk the powdered sugar and milk, then drizzle over the warm biscuits.
Notes
Substitutions: Frozen blueberries work if folded in still frozen. Milk with lemon juice replaces buttermilk.
Tips: Keep the buttermilk cold and mix gently.
Storage: Keep at room temperature up to two days or refrigerate up to four days.