Fresh buttery blueberry biscuits topped with a sweet and sticky glaze. These blueberry drop biscuits are such a delicious breakfast treat!
Course Baking, Breakfast
Keyword blueberry, breakfast
Prep Time 20minutes
Cook Time 15minutes
Author Kristy Richardson
2CupsAll-purpose flour + 1 teaspoon
6TablespoonsUnsalted butter- cold
1CupButtermilksee notes for substitutions
Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Place the butter in the freezer for 10 minutes. Rinse and dry the blueberries well, then place them in a small bowl with 1 teaspoon of flour to help absorb any additional moisture.
In a large mixing bowl add the flour, baking powder, salt and sugar. When measuring the flour, scoop from the bag into the cup with a spoon and level off the top with a butterknife for accuracy. Mix together the dry ingredients and set to the side.
Once the butter has been in the freezer for 10 minutes, remove it and grate it with a cheese grater. Add the butter to the dry ingredients, separating any large clumps with your fingers. This helps to distribute the butter throughout the dough evenly.
Add the buttermilk to the biscuit dough and stir just until the flour is mixed in the dough. Be careful not to overmix as it can make the biscuits tough and hard.
Fold the blueberries quickly into the dough. The blueberries should be evenly distributed in the dough, but again try to mix the dough as little as possible.
Using a quarter cup measure, portion out 10 drop biscuits so that they are touching each other on the pan. The dough will be a little sticky. Bake in the oven for 15-18 minutes or until cooked through and lightly beginning to brown.
Optional Vanilla Glaze
While the biscuits are baking whisk together in a small bowl the powdered sugar, 1 tablespoon of melted butter, milk and vanilla. Drizzle this over the biscuits right before serving. If the biscuits are warm the glaze will be much more drippy then if you wait until they cool, but they taste great warm too!
If you don’t have buttermilk on hand (I often don’t) you can use a combination of lemon juice and milk. Add a tablespoon of lemon juice to the bottom of a glass measuring cup. Then add milk to the cup until the mixture reaches one cup. Stir the milk mixture and allow it to sit for ten minutes in the fridge to make a buttermilk substitute. White vinegar can also be used in place of the lemon juice, but I think the lemon juice version tastes a little better and more like buttermilk.
Make sure to scoop the flour from the bag to the measuring cup using a spoon, don’t use the cup! If you scoop with the measuring cup this can pack extra flour into your measuring cup and cause the biscuits to be denser.
When making the glaze, use a whisk or fork to stir. This helps to break up any clumps of powdered sugar so that your glaze is smooth.
If you are choosing not to serve with the glaze, melt an extra tablespoon of butter. Brush it over top of the biscuits after they have baked for about 10 minutes. This will help give the tops of the biscuits more of a golden brown color.
Nutrition facts are calculated with glaze for this recipe