Ingredients
Biscuit Dough
- 1/2 cup (1 stick) unsalted butter
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar (more to taste)
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon salt
- 1 3/4 cups buttermilk (you may need up to 2 cups)
- 1 1/2 cups blueberries (fresh or thawed, if using frozen)
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
Instructions
- Preheat Oven & Prep Dish: Preheat your oven to 450°F. Spray a 9×9-inch baking dish (preferably glass or ceramic) with nonstick cooking spray.
- Melt the Butter: Melt 1/2 cup unsalted butter in the microwave, then pour it into the prepared baking dish. (Alternatively, melt the butter directly in the dish if oven-safe and not metal.)
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined.
- Add Buttermilk: Pour in 1 3/4 cups buttermilk. Stir until a sticky dough forms. If the dough looks dry, add a bit more buttermilk, up to a total of 2 cups, until it is sticky and cohesive.
- Fold in Blueberries: Gently fold the blueberries into the dough, being careful not to overmix or crush the berries.
- Transfer to Dish: Spoon the biscuit batter into the baking dish, directly over the melted butter. Spread it out as evenly as possible; spraying your hands with nonstick spray helps.
- Score the Dough: Using a knife, lightly cut the dough into 9 squares. This will make it easier to portion after baking, but doesn’t need to be perfect.
- Bake: Place the dish on the middle oven rack. Bake for 25-30 minutes, rotating the pan once during baking. The tops should be golden and a toothpick inserted in the center should come out clean.
- Prepare the Glaze: In a bowl, whisk together powdered sugar and 2-3 tablespoons milk until smooth and pourable.
- Glaze & Serve: Drizzle the glaze over the warm biscuits. Allow them to cool slightly, then slice and serve warm.
Notes
- Oven times can vary by oven type (electric, gas, convection), pan material, and rack position. Start with the lowest time and use the toothpick test.
- Do not use a metal pan, as it can over-bake the edges before the center is cooked. Ceramic or glass is best.
- If using frozen blueberries, thaw and pat them dry to avoid adding extra moisture to the dough.
- This recipe is easy to double for a larger crowd—use a larger baking dish and adjust baking time as needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscuit (1/9th of recipe)
- Calories: 335
- Sugar: 24g
- Sodium: 288mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg