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Bev's Baking Corner

Bebe’s Blueberry Biscuits

Summer is blueberry season across Upper East Side Texas. Whether you enjoy spending a morning at a local pick-your-own blueberry patch, browsing your favorite farmers market, or simply picking up a fresh carton at the grocery store, blueberries are one of the sweetest rewards of the season.

BLUEBERRY BISCUIT RECIPE

2 cups all-purpose flour

¾ cup milk or half and half

1/3 cup sugar

5 tablespoons unsalted butter, frozen or chilled

4 teaspoons baking powder

½ teaspoon salt

3 ounces fresh blueberries

INSTRUCTIONS

Freeze the butter for at least 30 minutes. Preheat the oven to 425 degrees. 

Sift salt, sugar, flour, and baking powder in a bowl. 

Grate frozen butter and incorporate into the flour. Add the blueberries and toss to coat with the flour mixture. 

Carefully add the cold milk and using a fork, mix until just combined.

Fold dough and knead slightly and pat into a circle about ½” to ¾” thick. 

Cut with a 2” biscuit cutter. Place on an ungreased baking sheet or cake pan.

Place in the oven and bake for about 10-13 minutes or until lightly golden. 

Melt 1 tablespoon of butter and brush over the biscuits when they are removed from the oven.

GLAZE

1 cup powdered sugar

1/8 cup of water

1 teaspoon vanilla

½ teaspoon lemon juice 

¼ teaspoon lemon zest

Allow the biscuits to cool 5 minutes while you mix the glaze ingredients. 

Once slightly cooled, drizzle the glaze over the biscuits and step aside as your family storms the area!