Blueberry Biscuits

Inspired by the classic southern Bojangles Bo-Berry Biscuit, these tasty Blueberry Biscuits are packed with fresh blueberries and topped with a drizzle of sweet glaze. They're one extra-delicious biscuit treat perfect to serve for breakfast, brunch, afternoon snack, or alongside those favorite comfort-food dinnertime meals.

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Bo-Berry Biscuits from Bojangles are a Southern institution. And those tasty little gems from the Southern fast-food chain, famous for its fried chicken and biscuits, are the inspiration behind these fluffy buttermilk Blueberry Biscuits.

We must say though, our Blueberry Biscuits are truly "inspired by" Bojangles' famous biscuits, and not a full-on copycat recipe. 

So, what makes our Blueberry Biscuits different from their Bojangles inspiration? While both ours and Bojangles' are delicious homemade from-scratch buttermilk biscuits, ours are made with plump fresh blueberries. -- Bojangles' are made with their namesake Bo-berries, which are a small freeze-dried-type of blueberry.

Blueberries and biscuits are a delicious combination, and these beauties are jam-packed with fresh berries.

Also in our experience with our local Bojangles, our Blueberry Biscuits bake up more fluffy and tender-textured. And dare we say?? -- We think our Blueberry Biscuits are more flavorful, too. While we love the fast-food chain's biscuits, we love our homemade version even more.

Loaded with buttermilk and cold butter in the dough, these homemade Blueberry Biscuits bake up fluffy and tender, just the way we love them. A small touch of sugar adds background sweetness that beautifully compliments the biscuits' blueberries. -- The biscuits bake up with a hint of sweetness that's definitely delicious, but not too sweet.

Add in a generous dose of fresh blueberries and drizzle of sweet glaze, and these beauties are one extra-delicious biscuit treat perfect for breakfast, brunch, afternoon snack, or alongside those comfort-food dinnertime meals.

What's to Love About This Recipe?

• Fluffy buttermilk biscuit - With buttermilk and cold butter in the mix, Blueberry Biscuits bake up fluffy and tender, just the way we love them.
• Packed with fresh blueberries - Blueberries and biscuits are a delicious combination, and these beauties are jam-packed with fresh berries. No freeze-dried or frozen here!
• Drizzle of sweet glaze - A drizzle of sweet glaze is the perfect finish for these super-tasty biscuits, beautifully complimenting the tender biscuits and blueberries below.
• Fabulous flavor - Dare we say, they taste better than Bojangles?? With fresh blueberries packed into homemade buttermilk biscuits, all topped with a drizzle of sweet glaze, these Blueberry Biscuits are one fabulously flavorful treat.
• Perfect for anytime - These beauties are one extra-delicious biscuit treat perfect for breakfast, brunch, afternoon snack, or alongside those comfort-food dinnertime meals.

Blueberry Biscuit Ingredients:

Fresh blueberries, a little bit of sugar in the dough, and a drizzle of sweet glaze make Blueberry Biscuits extra delicious. And fortunately, along with blueberries and buttermilk, these beauties come together with just pretty basic baking ingredients.

For the biscuits, you'll need:

• All-purpose flour - The base of the biscuit dough. Typically for our fluffy buttermilk biscuits, we use a combination of all-purpose + cake flour. However, we use all-purpose flour alone in these Blueberry Biscuits to create a "sturdier" base to support the blueberries.

• Granulated sugar - Adds background sweetness to the biscuits that beautifully compliments the biscuits' blueberries. -- The biscuits bake up with a hint of sweetness that's definitely delicious, but not too sweet.

• Baking powder + baking soda - Using a combination of both leavening agents creates the biscuits' rise, producing light and fluffy biscuits. Baking soda begins to react immediately once the recipe's acidic buttermilk is added in, while baking powder does more of its work in the heat of the oven while the biscuits bake. Together, baking powder + baking soda create the fluffy-textured biscuits we know and love.

• Salt - Enhances the biscuits' flavor and helps activate the leavening powers of the baking powder/baking soda combination, assisting with the biscuits' rise.

• Unsalted butter - Provides the fat for the dough and is a critical element in creating a fluffy biscuit texture. Cold butter melts into the flour while the biscuits bake, making air pockets that help the biscuits rise. These air pockets in turn create a tender, light texture in the baked biscuits. Room temperature or even slightly warmed butter will not have the same effect -- so it's important to keep the butter chilled until the very last moment it's added into the dough.

• Buttermilk - The liquid component of the biscuit dough. Buttermilk adds a characteristic tang to the flavor of the biscuits and helps them bake up nice and tender. When adding buttermilk to the dough, stir until the flour mixture is just barely moistened. -- Over mixing creates tough biscuits, so you want to stop mixing as soon as the flour's just gotten wet.

• Fresh blueberries - Blueberry Biscuits' signature element. We recommend sticking with fresh blueberries, rather than frozen, for the best result. Due to the extra moisture of frozen blueberries, they weigh the biscuit dough down too much, and create a streaky mess.

For the glaze, you'll need:

• Powdered sugar - The base of the sweet biscuit glaze.

• Vanilla extract - Adds nice flavor to the glaze. Use pure vanilla extract, rather than imitation, for the best taste.

• Water - The liquid element that creates the glaze's drizzling consistency. It's important to add water to the glaze just a little at a time, as the glaze consistency changes quickly.

How to Make Blueberry Biscuits:

If you're familiar with making biscuits, Blueberry Biscuits are pretty straight-forward to make. (And if you're not familiar with making biscuits, check out our post How to Make Fluffy Buttermilk Biscuits for a step-by-step guide and tips.) Blueberry Biscuits are a basic buttermilk biscuit base with the addition of sugar and fresh blueberries in the dough, that are then finished with a sweet glaze drizzle after they're baked.

To get a batch going, start by cutting the butter for the biscuit dough into small cubes, and then placing the cut butter in the refrigerator while you prepare the biscuit dough next steps. 

You want the butter pieces to be very cold when you add them into the dough's flour mixture. -- Cold butter melts into the flour while the biscuits bake, making air pockets that help the biscuits rise. These air pockets in turn create a tender, light texture in the baked biscuits. Room temperature or even slightly warmed butter will not have the same effect, so it's important to keep the butter chilled until the very last moment it's added into the dough.

Once the cut butter is in the refrigerator, place some all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a mixing bowl and whisk them together until they're well combined.

Add the cold butter pieces to the flour mixture. Then use your fingers to smash and flatten the butter into irregular pieces, combining it with the flour mixture until it all becomes a crumbly texture similar to coarse cornmeal.

Add the blueberries and toss them with the flour mixture until the blueberries are well distributed and coated with some of the flour. 

Then gently stir in some buttermilk until the flour mixture is just moistened and no dry pockets of flour remain. Do not overmix the dough, as this will lead to tough biscuits.

Using a greased 1/3-cup measuring cup, scoop the biscuit dough into 12 equal mounds. This "scoop" method of forming the biscuits (rather than rolling out and cutting the biscuits) keeps the blueberries intact. Rolling and cutting results in lots of cut and squashed blueberries, making the biscuits a little too messy for our liking.

Place each dough mound on a lightly greased baking sheet, spaced about 1/2-inch apart.

With lightly floured hands, gently pat each dough mound a few times to smooth it and better shape it into a biscuit shape.

Pop the pan in oven and bake the blueberry biscuits for 18-20 minutes until they're light golden brown on top. Remove the baked biscuits from the oven and allow them to cool for about 5 minutes.

While the biscuits cool, make the glaze by whisking together powdered sugar, vanilla, and 3 teaspoons of water. Add up to 1 more teaspoon of water a little at a time, if needed, to reach the desired consistency for drizzling. -- It's important to add water to the glaze just a little at a time, as the glaze consistency can change quickly.

Then use a spoon to drizzle the glaze over the warm biscuits.

Then you're ready to enjoy the sweet biscuit deliciousness!

Packed with fresh blueberries, these fluffy and tender Blueberry Biscuits are one extra-delicious treat perfect for breakfast, brunch, afternoon snack, or alongside those comfort-food dinnertime meals.

Recipe FAQs:

• Can I use frozen blueberries to make Blueberry Biscuits? - Due to the extra moisture of frozen blueberries, we do not recommend using them to make Blueberry Biscuits. Frozen blueberries weigh the biscuit dough down too much, and create a streaky mess. Stick with fresh blueberries when making Blueberry Biscuits for the best result.

• What if I don't have buttermilk? Can I still make Blueberry Biscuits? - Buttermilk is an essential ingredient in baking up tender, fluffy biscuits. The buttermilk itself brings moistness to the biscuits, and the acid within it works with the dough's leavening agents (baking soda + baking powder) to create the biscuits' rise. While regular milk + lemon juice is an often-touted substitute for buttermilk, it's not the greatest when it comes to making biscuits. Since plain milk is more watery than buttermilk, it makes the dough heavy and leads to flat, dense biscuits. A better buttermilk substitute when making biscuits is sour cream thinned with a small bit of milk so it's still thick and reminiscent of the texture of buttermilk. So yes, if you have sour cream on hand, you can still make Blueberry Biscuits without buttermilk. But we do think buttermilk is best.

• Can I leave off the glaze when making Blueberry Biscuits? - Sure, you can leave off the sweet glaze when making Blueberry Biscuits if you'd like, but they're sure extra delicious with it on!

Check out these other super tasty blueberry recipes:

• Buttermilk Blueberry Muffins
• Blueberry Oatmeal Muffins
• Buttermilk Blueberry Bread
• Baked Blueberry Buttermilk Pancakes
• Blueberry Pie Cookies
• Blueberry Crisp
• Blueberry-Almond Bars
• No-Bake Blueberry Yum Yum
• More muffin & bread recipes

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blueberry biscuits, how to make blueberry biscuits, biscuits with blueberries, Boberry biscuits

Bread

Southern

Yield: 12

Author: Tracey | The Kitchen is My Playground

Blueberry Biscuits

Inspired by the classic southern Bojangles Bo-Berry Biscuit, these tasty Blueberry Biscuits are packed with fresh blueberries and topped with a drizzle of sweet glaze. They're one extra-delicious biscuit treat perfect to serve for breakfast, brunch, afternoon snack, or alongside those favorite comfort-food dinnertime meals.

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

For the biscuits:

• 3 c. all-purpose flour
• 1/2 c. granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 10 T. cold unsalted butter, cut into 1/2-inch cubes
• 1 1/2 c. fresh blueberries
• 1 1/4 c. cold buttermilk

For the glaze:

• 3/4 c. powdered sugar
• 1/4 tsp. vanilla extract
• 3 to 4 tsp. water

Instructions

Prepare the biscuits:

1. Cut the 8-tablespoon stick of butter lengthwise into thirds. Turn 1/4-turn and cut lengthwise into thirds again. Cut crosswise into small cubes. Cut remaining 2 tablespoons into similar small cubes. Place cut butter in refrigerator while you prepare the biscuit dough next steps.
2. Place all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl; whisk to combine.
3. Add cold butter pieces. Use your fingers to smash and flatten the butter into irregular pieces, combining it with the flour mixture until it becomes a crumbly texture similar to coarse cornmeal.
4. Add blueberries and toss with flour mixture.
5. Gently stir in buttermilk until flour mixture is just moistened and no dry pockets of flour remain. Do not overmix.
6. Use a greased 1/3-cup measuring cup to scoop dough into 12 equal mounds, placing each on a lightly greased baking sheet spaced about 1/2-inch apart. With lightly floured hands, gently pat each dough mound a few times to smooth it and shape into a biscuit shape.
7. Bake at 425℉ for 18 - 20 minutes until light golden brown on top. Remove from oven and allow to cool for 5 minutes.

Prepare the glaze:

1. In a small bowl, whisk together powdered sugar, vanilla, and 3 teaspoons water. Add up to 1 more teaspoon water a little at a time, if needed, to reach desired consistency for drizzling.
2. Use a spoon to drizzle glaze over warm biscuits.
3. Serve biscuits warm or at room temperature.

TRACEY'S NOTES:

1. Store leftover biscuits in an airtight container at room temperature for up to 2 days.
2. Due to the extra moisture of frozen blueberries, we do not recommend using them to make Blueberry Biscuits. Frozen blueberries weigh the biscuit dough down too much, and create a streaky mess. Stick with making Blueberry Biscuits with fresh blueberries for the best result.
3. When making the glaze, it's important to add water just a little at a time, as the glaze consistency can change quickly.

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Fluffy Buttermilk Biscuits

Buttermilk Blueberry Bread

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