Breakfast

Blueberry Biscuits With Lemon Glaze

When it comes to breakfast you have so many options.. From the southern traditional eggs and bacon with grits to biscuits and sausage gravy. Often times we get lost in the same old things for breakfast and every now and again we want something a little extraordinary.

This spin on the very familiar biscuit takes breakfast to a whole new level. They are light, fluffy, sweet from the blueberries perfumes the biscuits and the tartness from the glaze just balances out everything. You are sure to love breakfast again and you will get out of the rut of the same old thing. Now as you know I am not much for long terms of endearment so let’s just get right into the recipe. Here is what you will need.

BISCUIT INGREDIENTS:

2 cups all purpose flour (plus more for dusting)\
1/4 cup crisco – cold
1/4 cup sugar
2 tbsp baking powder
1/2 tsp salt
1 tsp baking soda
1 cup milk – cold
1 tsp vanilla
1/2 cup blueberries ( can use frozen)
3 to 4 tbsp melted butter

LEMON GLAZE INGREDIENTS:

4 tbsp butter – room temp
1 cup powdered sugar – sifted
1 tsp vanilla
2 tbsp lemon juice

BISCUIT DIRECTIONS:

  1. Preheat your oven to 425*
  2. in a large bowl combine the flour, sugar, salt baking powder, and baking soda. Whisk to combine well. Add in your crisco and with using either a fork or pastry cutter, cut in the crisco until crumbly. You should have about pea size pieces but a few larger pieces are ok.
  3. While stirring with a wooden spoon or rubber spatula carefully and add in your milk. Stir the mixture until just combined. About 5 or 6 times. You do not want to over work the dough at this point.
  4. Lightly flour work work surface (counter top) and pour out the dough on to the surface. Gently pat out the dough to about 1/4 inch thick. Add your blueberries on top and slightly off center. Gently fold the dough over the blueberries and gently pat down. Now your dough will be about 1 inch thick due to the blueberries. Gently pat out the dough until 1/2 in thick (give or take on thickness). Gently fold the dough over again and pat out the dough to about 1/2 thick.
  5. Flour your biscuit cutter and press straight down. Do not twist. Pull the biscuit cutter straight up and place your biscuits on a greased ( or buttered) pan. You can use some of the melted butter at this point. When you run out of dough you can carefully fold the dough together and pat it out again being careful of the blueberries. Make sure to use as much of the dough as possible.
  6. When you have all of your biscuits on your pan, butter the tops of the biscuits with some of the butter and leave the remaining butter sit until the biscuits are done baking.
  7. Bake the biscuits for 12 to 14 minutes or until the tops of the biscuits are nice and golden brown. Carefully remove them from the oven.

LEMON GLAZE DIRECTIONS:

  1. In a bowl combine the butter and powdered sugar and mix with a rubber spatula or whisk until combined. Add in the vanilla and lemon juice and whisk together until thick and combined. The mixture will be thick but will loosen up when on the warm biscuits.
  2. Spread evenly on the biscuits and enjoy!

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