Blueberries are in full season here in Central Florida. I can’t resist the pick your own farms, and I make a point to visit two or three each season. I took my two grand kids blueberry picking on Saturday, and we picked about four pounds before the sun just made it unbearable. I’ve dreamed about blueberry biscuits with a warm vanilla glaze for days. I finally got around to making them this afternoon—I ate two of them while they were still hot. Double yum!
Blueberry biscuits are easy to make. Start by making a simple biscuit dough using self-rising flour, then add a bit of sugar (add to suit your taste), chilled vegetable shortening, and cold whole milk or buttermilk. I’m not that picky about the milk, but I do know some folks who won’t eat a biscuit if it’s not made with buttermilk. Don’t forget the fresh blueberries.
Once the dough is made, I usually scoop up about heaping tablespoon full than roll it between the palm of my hands until smooth. After I place the biscuits in the pan, I gently push the tops down with my first and second fingers just enough to flatten them a bit. Probably the right way to make biscuits is to knead the dough for a couple of minutes, then roll it out on a lightly floured surface. My grandmother always floured the mouth of a small glass then cut out her biscuits with it, but I’m sure any round cookie cutter will do. I’m too lazy for all that.
The key to making perfect biscuits is a hot oven. For years, my grandmother baked her biscuits in a wood-burning stove that gave her biscuits a unique down-home flavor—one that an electric oven can never produce. I usually bake biscuits at 500 degrees if plain or 450 degrees if I add blueberries. While the biscuits are cooling off (not too much), I mix together the ingredients for the warm vanilla glaze. I usually heat up the milk before adding it to the confectioner’s sugar and vanilla. Save a few of the fresh blueberries to top off the vanilla glaze. Sigh.
- baking spray
- 2 cups self-rising flour
- ¼ cup chilled vegetable shortening
- ⅔ cup whole milk or buttermilk
- ¼ cup granulated sugar
- 1 cup fresh blueberries
- 1 cup confectioner's sugar
- 1 teaspoon clear vanilla
- 4 tablespoons whole milk
- Heat oven to 450 degrees. Grease pan or coat with baking spray.
- In a large bowl, add flour and shortening. Cut shortening with pastry knife until crumbs are the size of peas. Add sugar and blueberries. Blend in enough milk with fork until dough leaves sides of bowl.
- Shape dough into 12 balls. Roll each ball between your hands until smooth, about 30 seconds. Place in pan and press down with first two fingers. Bake until golden brown, about 8-12 minutes.
- In a small bowl, add confectioner's sugar, vanilla, and 4 tablespoons warm milk; mix until smooth. Pour over warm biscuits.
I shared this recipe at these amazing parties.