That’s right. We’re putting blueberries in your biscuits!

Audrey and I just returned from a short little trip down to North Carolina. And if you’ve ever been, then you’re aware that there are hundreds of a certain fried chicken joint scattered all around the state (and unfortunately only one in the state of Pennsylvania).

The crazy thing is, I don’t even head there for the chicken.  Or for any “meal”, really.  No, I’m drawn to their blueberry biscuits. Served warm with a sweet icing generously drizzled on top.  And I mean generously.

So, it’s completely unfortunate when we drive back up north, without this franchise, and a craving strikes.  I mean, what in the heck am I supposed to do?

Make my own, obviously.

It’s taken me many years to accomplish a good biscuit.  The very first time I had ever made biscuits, they were pretty similar to a hockey puck.  I had recently received some of the American Girl doll cookbooks, and wanted to make my family the entire breakfast menu from Addy’s book – which included buttermilk biscuits.  However, I don’t exactly know what happened. Maybe I overworked the dough?  Or rolled it out way too thin?  Regardless of how they became so tough, I think we were all thankful that I served them with some sausage gravy.

Fortunately, a friend told me a great way to ensure that biscuits never get overworked.

Grate frozen butter!

Yesssss!

I’m telling you, ever since learning this method, my biscuits have been nearly perfect.

And these were no exception.  Soft. Fluffy. Tender.  And just the perfect amount of sweet with bursts of blueberry in every bite.

To get enough blueberries into these biscuits, without the dough turning purple, or the dough having way too much moisture from the juice, I chose to use dried blueberries.  And it was such a great choice.

And there you have it. An excellent blueberry biscuit copycat from that big ole chicken and biscuit franchise.

Blueberry Biscuits

makes 8 biscuits

for the biscuits:

• 2 1/4 c. flour (plus additional for dusting)
• 1/3 c. sugar
• 1 tbsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp salt
• 2 tbsp. vegetable shortening
• 1/2 c. butter, frozen
• 1 1/4 c. buttermilk
• 3 oz. dried blueberries
• 1 tbsp. butter, melted

for the glaze:

• 1 c. powdered sugar
• 4 tsp. water
• 1 tsp. vanilla extract
• 1/2 tsp. lemon juice

Preheat your oven to 450 degrees F.

Mix the flour, sugar, baking powder, baking soda, and salt together.  Using your fingers, blend in the vegetable shortening.

Using a coarse grater, grate the butter over the flour mixture.  Then, using a wooden spoon, mix together until the butter is completely coated with flour.

Make a well and pour cold buttermilk and blueberries into it.  Using the wooden spoon, mix together until almost completely combined.  When the majority of the ingredients resemble a dough (but there is still some flour in the bottom of the bowl), turn the contents of the bowl onto a lightly floured work surface.

Using your hands, pat the ingredients together until the dough is about 1/2″ thick.  Using a biscuit cutter, cut out biscuits. I had to use scraps to form dough once, and then used the remaining scraps to form the 8th biscuit.

Place on a baking sheet and bake for 8 minutes.

After the biscuits have been removed from the oven, spread the melted butter over the biscuits with a pastry brush.

Mix the glaze ingredients together in a small bowl and drizzle over the biscuits before serving.

 

 

PS: And I think my biscuits may even be better!