When I was growing up, my best friend and I LOVED Grand's blueberry biscuits. They came in a can just like their regular biscuits and they were simply divine. They quit making them years ago, and each time I browse the biscuit section in the grocery store, I dart my eyes around quickly, hoping ... just hoping that they revived the amazing biscuit.
No such luck.
So, my craving was so bad the other day that I set out to make my own. I found the recipe via Pinterest, and ... oh my word. I have no words.
Well, if I truly had no words I guess I would stop typing and just leave you hanging. I do have words. And the words are ...
THESE BISCUITS ARE THE BEST THING IN LIFE.
In absolute honesty, these biscuits literally sent me to DANCING in the middle of my kitchen upon the first bite. I wanted to just take a nibble and then wake up the family and eat them together for breakfast. But, as soon as I took a nibble, I shoved the entire biscuit down my throat and never looked back. They are perfect - buttery, crisp on the edges, soft in the middle, and the perfect amount of sweet.
They're beautiful, y'all.
Here they are after I rolled out the dough, mixed in my berries and cut them out. You bake them in a cast iron skillet, which makes them amazing.
And here they are fresh out of the oven, without the glaze. Yes, there is a glaze. You're welcome.
Now, I wanted to try mine without the glaze, so I simply slathered butter all over mine and ate it like that. Mouth watering.
And then when I added the glaze, it took it to a whole new level. Oh. My. GRACIOUS SAKES ALIVE.
I plan on making these every cheat day morning from here unto eternity.
Want the recipe? Of course you do!
Sweet Blueberry Biscuits
2 cups All-Purpose Flour
1 Tb. baking powder
1 1/2 tsp salt
3 Tb. sugar
1 stick unsalted butter (VERY cold)
3/4-ish cup buttermilk (use enough until the dough is just barely wet enough)
1 c. frozen blueberries
1/2 stick melted salted butter
1 c. powdered sugar
3 Tb. milk (or more if not thin enough)
1/2 tsp. vanilla
Cut butter into small pats and lay out on a cookie sheet lined in wax paper. Stick in the freezer for at least 10 minutes. Prepare cast iron skillet with a tiny amount of bacon grease, if available. Easiest thing: fry one piece of bacon, wipe out the pan, and you're good to go!
Seriously - bacon grease!? No wonder these babies are divine!
Preheat oven to 500 degrees.
Stir the sauce ingredients together (powdered sugar, milk, vanilla), and make sure the powdered sugar is completely dissolved.
Combine all the dry ingredients (flour, baking powder, salt, sugar) together and then cut in the cold unsalted butter. Cut in until the butter is about pea sized, relatively well mixed in. Add buttermilk. Add slowly until you have just enough where the dough separates from the sides of the bowl. Stir until just combined and roll it out onto a well-floured surface.
Prepare a large area for kneading. (I use a large cutting board for easy clean-up!) Sprinkle the area with some flour. Put the dough on the floured area and sprinkle some flour over the dough. Press the dough out (no need to roll with a pin) and flatten to about 1/2″ thickness. Put blueberries over dough. Knead a couple of times and flatten back out to about 1″ thickness. The berries will likely start to bleed onto the dough and you’ll start to see flecks of blue as the berries defrost.
Place biscuits in a cast-iron skillet and be sure biscuits are touching.
Bake at 500 degrees for about 8-10 minutes. At about the 6 minute mark, take the skillet out of the oven and brush the biscuits with melted salted butter. This is an integral part of the baking process. And be liberal with it, brush on the sides of the biscuits if they are showing.
When you take the biscuits out of the oven, let the pan cool for about 10 minutes. Pour the sauce over the biscuits after 10 minutes. Use as much or little of the sauce as desired.