Legendary Blueberry Biscuits

July 14, 2014

Test Kitchen-Approved

Author Notes: In North Carolina, the fast food chain Bojangles has a monopoly on biscuits. It’s impossible to live here and not hear people talking about "Boberry biscuits." I think they're all right, but I always find their blueberry taste lacking -- so I decided to step up to the plate and try my hand at making my own version. Here they are! (For information on the science and techniques involved in this recipe, go to my website: http://darkchocolatealchemist.com/kneading/blueberry-biscuits/)Alchemist

Food52 Review: You can't go wrong with a combination of summer's best fruit folded into pillowy biscuit dough. The dough itself is not too sweet, allowing the fruit flavor to shine through -- and the simple vanilla glaze brings these treats to the next level. These certainly aren't your average biscuits.Grace Flack

Serves: 8

Ingredients

Blueberry Biscuits

  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, frozen for about 10 minutes
  • 1/2 cup buttermilk
  • 2 tablespoons heavy cream
  • 3 tablespoons Greek yogurt
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 cup blueberries (frozen are easier to handle)
  • 4 tablespoons granulated sugar

Icing

  • 1/2 cup confectioners sugar
  • 2 1/2 teaspoons milk
  • 1/4 teaspoon vanilla extract
In This Recipe

Directions

  1. Fold two tablespoons of the granulated sugar into the blueberries, then place them in the freezer. This helps prevent the blueberries from bursting in the oven.
  2. Combine the salt, the baking soda, the baking powder, and the flour. Grate the frozen butter into the dry ingredients.
  3. Using your hands, pinch and rub the butter into the flour until the mixture resembles coarse sand, with some larger pebbles of butter. Mix the blueberries into the flour mixture, and place the whole thing in freezer.
  4. Combine the buttermilk, the heavy cream, the Greek yogurt, the egg yolk, and the vanilla with the remaining sugar. Take the dry ingredients from the freezer, then fold in the wet ingredients. Stir until everything is just incorporated
  5. Form the dough into a ball. I have a special "kneading" technique, which you can use to avoid warming the dough with your hands: Dump out the dough on a piece of floured wax paper, then fold the right end of the wax paper over the dough and gently pat it down. Do the same folding and patting step with the other side. Repeat this motion 3 to 5 times, until dough has come together neatly.
  6. Using a spoon, dollop the dough onto an ungreased baking sheet. Place it in the freezer for 10 minutes. Preheat the oven to 450° F.
  7. Remove the baking sheet from freezer and put it in the oven for 13 to 15 minutes, or until the tops of the biscuits are golden brown.
  8. To make the icing, combine the confectioners sugar with the milk and the vanilla until smooth. Drizzle it over the biscuits with a spoon, or brush it on with a pastry brush.

More Great Recipes:
Biscuit|Blueberry|Buttermilk|Fruit|Milk/Cream|Summer|Spring|Snack|Breakfast|Dessert

Reviews (19) Questions (0)

19 Reviews

Lorrie H. August 13, 2017
Made the recipe this morning exactly as written. They were delicious!! They tasted more like a delicate scone than a biscuit and they did come out flat as others mentioned. But we all loved them anyways! Keeper for sure but we will try to make them less flat. If anyone can offer suggestions to do this I'd appreciate the info.<br />
 
Emily June 11, 2017
Made these this morning as written, with the only change of not kneading as my dough was rather wet. They came out very much like another commenter's -- more like a muffin top than a biscuit. They were yummy, but not worth the work. Muffins are easier and every bit as delicious.
 
Anna June 10, 2017
I Made these gluten free, and doubled the recipe and it worked wonderfully! The double recipe made 3 sheets of biscuits which was great because we have family visiting.
 
Lindsay P. September 25, 2015
I absolutely love these biscuits and had no problems with the recipe at all. My dough was a little purple, but no worries about it. My husband just asked me to make some more for breakfast in the morning. Thanks for this :0)
 
tara.roberts.585 July 13, 2015
I went blueberry picking this morning and made these when I got home. I had no issues with the batter being runny. The only changes I made were: I was out of heavy cream, so used creme fraiche (that I had used my heavy cream making...) and I added some lemon zest to the biscuits and the icing. They are really tender and yummy!
 
EllieDoro February 15, 2015
So delicious! I added lemon zest and juice to the icing.
 
Emily L. January 28, 2015
the minute I saw the title of this recipe 'boberry biscuits' was my first thought! as a North Carolinian relocated to Louisiana (and missing Bo's!) I cannot wait to make these!
 
Dina M. January 13, 2015
So, I needed a bit more flour as well, and mine turned a ghastly shade of purple from the blueberries. Did anyone else use frozen? Is that the reason?n They were just for a quick breakfast, so not a problem if I didn't look down! Want to make again, but prettier!<br />
 
NYMomette January 3, 2015
I knew there was a reason I kept that big bag of fresh blueberries in my freezer!
 
Gabriella August 25, 2014
These look absolutely divine! Definitely making these before blueberry season ends!
 
AliceToo August 24, 2014
I just made these...I was actually hoping they wouldn't be so good because they are alot more trouble than my go-to blueberry scone recipe...however... they are amazing!! I skipped the "kneading" step - my dough/batter was way too wet, and I even added another tablespoon or so of flour. So I just scooped out spoonfuls like in a cookie recipe and dropped them onto the pan (lined with parchment). One other little change - I added lemon zest to the glaze....But I must admit they are worth the extra steps...Yum!!! I will definitely add these to my special occasion breakfast repertoire!!
 
Author Comment
Alchemist August 24, 2014
Hey Spacook, Since I don't have a picture of what they look like I can't say for certain what the problem is. Based on your description, the likely culprits are that the biscuits were left too long in the freezer or that the biscuits were put into the oven before it was completely preheated.
 
SpaCook August 24, 2014
Just made these and they were lovely. But, even after following the directions to the letter, mine were more muffin-toppy than biscuity. Have I made them correctly?
 
AliceToo August 24, 2014
You know, that's exactly how I would describe mine...Way different texture than a traditional biscuit. But delicious for sure!
 
Author Comment
Alchemist August 17, 2014
Yayasmama that sounds amazing!<br /><br />Petitie Fee I'm honestly not sure about how well it would work gluten free, but I think it is possible. It may not rise as well because there really isn't a substance for the elasticity that gluten provides. However, because this recipe doesn't use a lot of gluten to begin with, I think that if you use a Gluten-free flour mix it will still taste great. Let me know how it turns out if you try it!
 
Petite F. August 17, 2014
Love the idea of kneading the dough with wax paper for someone like me who does not like dough in my short nails :0<br /> Also, by chance could these be made gluten free?<br /> Thanks for sharing!
 
Yayasmama August 17, 2014
Great recipe! So easy! I would just add lemon zest to the biscuits and icing for a little zing.
 
Author Comment
Alchemist August 15, 2014
I'm sorry to hear that your blueberries got crushed. But I'm glad they were still tasty! I would recommend freezing the blueberries before hand if crushing is an issue. Beyond that the only real option is to knead very gently. My website details the kneading very thoroughly: http://darkchocolatealchemist.com/kneading/blueberry-biscuits/ Hope that helps!
 
Lindsey O. August 15, 2014
How do you knead the dough without crushing the blueberries and making a (tasty, though unfortunately very ugly) blue-green biscuit?