Blueberry Biscuits

I love fresh blueberries and all summer I've been (not so) patiently watching and waiting for the fruit on my solitary blueberry bush to ripen.🫐😅 I take my blueberry farming very personally.  I've dedicated myself to faithfully watering this blueberry bush for months and I'm ready to enjoy some of the fruits of my labor - pun intended - but unfortunately, all of my berries are still an inedible shade of green. 😒

So I've been buying grocery store blueberries and even though they're way less gratifying than growing my own fruit - they're still tasty AND I don't have to share my supermarket berries with the birds and the deer. 🐦‍⬛🦌  

My favorite ways to enjoy summer blueberries is on my morning yogurt, in a muffin or in a decadent summer dessert like pie, cobbler or tart. 🥧  I had never even tried a blueberry biscuit when I came across this recipe but I couldn't resist the temptation give them a try.  The vanilla drizzle and juicy fruit gives the biscuits more of a  scone-like quality and I'm a fan.  It's a delicious way to highlight the delicious summer blueberry crop.  

Blueberry Biscuits
2 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
Zest of 1 lemon
1 cup cold buttermilk
1/2 cup butter, melted and cooled slightly
1 teaspoon vanilla 
1 cup fresh or frozen blueberries

Glaze
1 cup powdered sugar
2 Tablespoons lemon juice
1/2 teaspoon lemon zest

Whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.

Stir together cold buttermilk and the slightly cooled melted butter.  Stir in vanilla. 

Stir buttermilk mixture into dry ingredients with rubber spatula until just combined.

Stir in blueberries. 

Use an ice cream scoop to drop biscuit batter onto silpat lined baking sheets.

Sprinkle with raw sugar. 

​Bake 10-14 minutes at 475.  Whisk together glaze ingredients. ​

Drizzle glaze over cooled biscuits. 

Ciao!

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