Description
Enjoy these fluffy and buttery skillet blueberry biscuits, ideal for a delightful breakfast or brunch. This recipe combines fresh blueberries and a subtle hint of lemon zest to create a moist, tender biscuit that’s simple to make and sure to impress your family and guests.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
Wet Ingredients:
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh blueberries (or frozen, if fresh are not available)
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional, for added flavor)
For Finishing:
- 1 tablespoon milk (for brushing on top)
- Additional sugar for sprinkling on top (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for baking the biscuits.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until thoroughly blended.
- Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs, ensuring the butter stays cold for flakiness.
- Add Blueberries: Gently fold in the fresh or frozen blueberries, being careful not to overmix to prevent them from crushing.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vanilla extract, and optional lemon zest to create the wet mixture.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined. The dough will feel slightly sticky but should hold together.
- Flour Your Surface: Lightly flour your work surface, then turn the dough out onto it to prepare for kneading.
- Knead the Dough: Knead the dough gently about 5-6 times with light folds to bring it together, taking care not to overwork it to maintain tenderness.
- Roll Out the Dough: Roll the dough to about 1-inch thickness, adding a small amount of flour to prevent sticking as needed.
- Cut the Biscuits: Use a biscuit cutter or a glass to cut out rounds from the dough, then place them on a greased or parchment-lined oven-safe skillet.
- Brush with Milk: Brush the tops of each biscuit with milk, then sprinkle with additional sugar if desired to add a slight crunch and sweetness.
- Bake the Biscuits: Bake in the preheated oven for 15 to 20 minutes, or until the biscuits turn a golden brown color on top.
- Check for Doneness: Insert a toothpick into the center of a biscuit; if it comes out clean, the biscuits are fully baked.
- Cool Slightly: Remove the skillet from the oven and let the biscuits cool in the skillet for about 5 minutes to settle before serving.
- Serve Warm: Serve the blueberry biscuits warm with accompaniments like butter, honey, maple syrup, or whipped cream for extra indulgence.
Notes
- For best results, use cold unsalted butter and avoid overmixing the dough to ensure flaky, tender biscuits.
- You can substitute other berries such as raspberries or blackberries, or add chopped nuts for a variation in texture and flavor.
- If using frozen blueberries, no need to thaw before adding to the dough.
- Brushing with milk and sprinkling sugar on top adds a beautiful golden color and slight sweetness to the crust.
