Jon and I went on our usual weekly grocery shopping trip yesterday morning. Blueberries were on sale for a great price! I couldn’t resist picking up a container of them. I like using blueberries in all kinds of things, from just eating them on their own, to muffins, and to, yes, biscuits!!!
We were talking about those cinnamon and raisin biscuits from a fast-food joint, that we hadn’t had in years the other night. We talked about how they sounded good, and how long it’s been since we’ve had one. I told him about how we used to get them in the mornings before going to be babysat by my aunt. We would get to her house in the morning, and we would sit with my cousin and eat them up! I don’t even know if that fast-food place is even around here anywhere…but I got the idea to make Cinnamon-Blueberry Biscuits for breakfast this morning.
You could probably compare them to a scone…but we live in the South…and in the South…we eat BISCUITS!
Here’s what I used:
For the biscuits:
2 cups All-purpose flour
1 tbsp baking powder
1 tsp salt
2 tbsp sugar
1/3 cup COLD unsalted butter (cut into small cubes)
¼ cup cinnamon chips (they’re like chocolate chips, but cinnamon, if you haven’t seen them)
¾ cups blueberries
1 tsp flour
1 cup COLD milk
Extra flour for dusting your hands, work surface, dough, and biscuit cutter
2 tbsp melted unsalted butter
For the icing glaze:
1 and ½ cups powdered sugar
4 tbsp milk
1 tbsp maple syrup (I used the sugar-free kind since there was already powdered sugar going in, but regular is fine to use.)
1 tsp vanilla extract
1 tbsp unsalted melted butter
Preheat oven to 425 degrees Fahrenheit. To get the biscuits started: Combine the 2 cups all-purpose flour, baking powder, salt, and sugar.
Whisk to combine.
Cut the 1/3 cup butter into small cubes.
Add the cubed butter to dry ingredients.
Using a pastry blender or 2 forks, cut the butter into the dry ingredients.
It should look like this when butter is blended enough. The butter should be about the size of peas or just a little smaller.
Fold in the cinnamon chips.
Place the blueberries into a small bowl. Add in the 1 tsp of flour.
Gently toss to combine.
Add the blueberries to the dry ingredients. Gently fold in.
Add about ½ of the milk to the dry ingredients. Gently fold in.
Add the rest of the milk, gently folding.
The dough will look really sticky.
On a cutting board, spread a thin layer of about ¼ cup of flour.
Turn dough out onto board. Sprinkle with a little flour on top (about 1 tbsp). Also, dust your hands with a little flour too (about 1 tbsp). This will help keep the dough from sticking to you.
Pat the dough out into a disc shape.
Pat the dough to desired thickness. I made mine about ½-1 inch thickness. The thicker you go, the less biscuits you’ll end up with.
Dip the biscuit cutter into some extra flour. (If you don’t have a biscuit cutter, you could use a drinking glass/cup upside down, dipped in flour to cut your biscuits.)
Getting as close to the edge as you can, use the biscuit cutter to cut out biscuit. Lay the biscuit into a cast-iron skillet. (If you don’t have a cast-iron skillet, you could use a non-stick baking sheet.) For the next biscuit, get as close to the previous cut-out, so to not waste any dough. Repeat until you can no longer get a full size biscuit with the cutter.
Handling minimally, push the leftover dough back into disc form (again to desired thickness).
Continue to cut out biscuits. Again, you can push the leftover dough together to make sure the dough is being used up.
Here are the biscuits in the cast-iron skillets. I left about 1 inch in between each biscuit.
Brush the tops of the biscuits with the 2 tbsp of melted butter.
Bake on 425 degrees Fahrenheit for 20 minutes and tops are golden brown.
Remove from oven, carefully. Use your oven mitts!
Lay a sheet of waxed paper onto a baking sheet. Place a wire cooling rack on top of the waxed paper.
Using a spatula, carefully remove each biscuit and lay onto the wire cooling rack. Again the biscuits will be hot, so use caution!
Spoon icing onto each biscuit (see icing recipe below). Allow the excess to drip off.
Place biscuits onto a serving platter, or in a bread basket. Serve warm.
For the Icing Glaze:
Combine the powdered sugar, 4 tbsp milk, and vanilla extract. I use a fork to stir.
Add the maple syrup and 1 tbsp melted butter. Stir to combine.
Now you’re ready to glaze the biscuits!