|Blueberry Brunch Biscuits|
Well, brunch season is upon us.
Well, it is brunch season for me, anyway, as I prepare for my customary Mother’s Day and Father’s Day brunches.
This is something new I tried, and I am very pleased with how these turned out.
Such light, fluffy, slightly sweet blueberry biscuits, topped with a dreamy cinnamon vanilla glaze.
10 minutes from start of work until they were in the oven, they will be the perfect addition to any breakfast or brunch table.
These will definitely be making into my rotation, anyway.
Next time I make these, I’ll brush them with a little egg wash before I put them in the oven to get them a little more golden.
Enjoy, and happy Mother’s Day!
2 cups flour, plus more for rolling out
1 cup buttermilk
3/4 cups sugar
5 tablespoons of cold butter
4 tsp baking powder
1 tsp salt
2 cups fresh or frozen blueberries (if using frozen, make sure they are completely thawed and dried.
1 cup powdered sugar
1 tsp vanilla extract
1/2 tsp cinnamon
2-4 tablespoons of milk or cream, until desired drizzling consistency.
Preheat the oven to 425°
Using a pastry blender or food processor, cut together flour, sugar, butter, baking powder, and salt until crumbly.
Add buttermilk and mix until just combined.
Turn dough out onto a floured surface and gently fold in blueberries. Pat out onto floured surface, and cut out rounds using a biscuit cutter or a drinking glass. Brush with egg wash if desired.
Place onto a cookie sheet and bake for 10-14 minutes until golden brown.
Mix glaze ingredients together until you have a nice drizzling consistency. Drizzle over warm biscuits and serve immediately.