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Three biscuits stacked with blueberries baked in and glaze drizzled on top.
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3.89 from 9 votes

Bo Berry Biscuits

Prep Time10 minutes
Cook Time10 minutes
Assembly Time15 minutes
Total Time35 minutes
Course: Breakfast, Dessert
Keyword: Blueberry Biscuits, Bo Berry Biscuits, BoBerry Biscuits
Servings: 10

Ingredients

Biscuits

  • 1 cup blueberries
  • 2 cups flour
  • 1 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup butter cold
  • 1 cup butter milk

Glaze/Icing

  • 1/4 cup butter melted
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 2 tsp lemon juice

Instructions

  • Preheat the oven to 450 degrees
  • Use a paper towel to remove any excess moisture from the blueberries. Toss the blueberries with 2 teaspoons of flour.
  • Combine the rest of the flour, sugar, baking powder, and salt in a large bowl.
  • Cut in the butter with a pastry cutter. There may still be pea size chunks visible in the dough.
  • Stir in the buttermilk until barely combined.
  • On a well floured surface, roll out the dough to a rectangle shape about ½ inch thick and lightly press your blueberries evenly throughout the dough.
  • Mentally divide the rectangle into 3 equal pieces. Fold the right third over the center. Then fold the left third over the center. (This is like folding a letter.) Now you have a stack 3 slabs high. (If you find it easier to cut 3 equal pieces, that’s fine. Just stack up the 3 equal pieces.) Then carefully roll out the dough to ½ inch thick again. (This is going to help the layers puff up.)
  • Cut out five biscuits with a 3 inch cutter. Try to handle the dough as little as possible, so that the butter stays cold but you will need to reshape and roll out the dough again to cut out 5 more biscuits.
  • Put the biscuits about an inch apart on an ungreased baking sheet, then push a few blueberries into each biscuit.
  • Bake for about 7 minutes, then take the biscuits out and generously brush with melted butter. Return them to the oven and bake for 3 more minutes or until golden.
  • While the biscuits are baking, make the glaze. Stir together the powdered sugar, milk, and lemon juice until smooth.
  • When you remove the biscuits from the oven, allow them to cool slightly and then drizzle with the glaze. 
  • These are best served warm!

Notes

  • These are best served warm!
  • Storage Instructions:
    • These biscuits will keep for up to 2 days at room temperature or for up to a week in the fridge.  Make sure they are well wrapped so they don’t dry out.  They may be frozen for up to 3 months.  (Just make sure they are completely cooled before freezing, otherwise the moisture on them will ruin the texture.)
  • Should I use fresh or frozen blueberries?  Either will work equally well in this recipe.  Just make sure to thaw and pat dry the berries if you use frozen.
  • I don’t have a pastry cutter - what is a good substitute?  A great substitute is to use 1 butter knife in each hand and work both knives together in a cutting motion until the butter and other ingredients are crumbly.  
  • I don’t think the consistency of the glaze is right - any advice?  Yes, if you’d like the glaze thicker, add a little more powdered sugar (1 Tablespoon at a time).  If you’d like it thinner, add a little more milk (1 teaspoon at a time).  
  • I don’t have a circle shaped cookie cutter - what else could I use?  You could use a drinking glass (if you’d like your biscuits to be circle shaped).  Or you are welcome to use a knife to cut the dough into squares or triangles.  
  • Can I freeze the biscuits unbaked?  Yes, they will freeze well for up to 1 month.
  • I don’t have any buttermilk - will these work with regular milk?  I would recommend that you make your own buttermilk.  Just place 1 Tablespoon of vinegar or lemon juice in your 1 cup measure, then fill it with milk to make 1 cup.  Allow this mixture to sit for a few minutes before adding it to the dough.  
  • Can I just mix the blueberries into the dough before rolling it out?  You can.  But I  found that the biscuits looked nicer when you pressed them in because otherwise they burst easier. 

Nutrition

Serving: 10g