Blueberry Biscuits with Vanilla Glaze

Sweet and tender vanilla glazed biscuits bursting with fresh blueberries.

Blueberry Biscuits with Vanilla Glaze

These biscuits are amazing and the best part is the dough recipe makes enough for two batches! Do you hear me people, another batch later with only half the effort! Or make something else totally different and delicious with the other half of your dough.You could fill with
cinnamon sugar or try another fresh fruit.  These tender, flaky, yeasty biscuits are so easy to whip up on a weekend morning to have with your coffee. Easier still if you make your dough ahead of time. This dough will patiently wait in your refrigerator for you to make it into something lovely, plain or filled. The best part is...are you ready...the longer this dough sits in your fridge...drum roll please...the better it gets. Get this dough rolling-pun intended-so you can make you and yours some homemade blueberry biscuits this weekend!

Blueberry Biscuits with Vanilla Glaze

For the bread: 5 cups all purpose flour plus extra for rolling dough 2 cups buttermilk * 1 ½ half cups blueberries 1 cup shortening 1/3 cup sugar 1 envelope quick rise yeast dissolved in ¼ cup warm water-let sit five minutes 2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt Butter-melted to brush tops                                                                                                                    For the glaze: 3/4 cup powdered sugar 1 scant Tablespoon vanilla extract 1-2 Tablespoon milk or half and half                                               Preheat oven to 350 degrees. Lightly grease baking sheet. Mix flour, sugar, baking soda, baking powder and salt in bowl. Whisk to mix ingredients together.  Add shortening to flour mixture, cut in with pastry cutter, two knives or hands if you prefer until mixture looks crumbly. You will have some bigger and some smaller pieces-this is ok.  Make hole in the middle of this mixture add buttermilk and yeast/water mixture. Mix until dough comes together and moves away from the side of the bowl.  Dust counter top with a layer of flour, turn dough onto floured counter. Dust top of dough with flour, fold dough several times until is no longer sticky on the outside.  Cut dough in half, wrap and refrigerate one half.  You can make up to this point and dough will stay good in refrigerator for up to 3 days.  Take remaining half of dough and roll into a rectangle that is approximately ¼ of an inch thick. Lightly press blueberries into dough. Starting on long side, roll dough into log, pinching seam to seal.  You may want to sprinkle flour along long side as you gently roll dough into log. I find this helps with the sticking. Cut, with serrated knife, 12-15 even pieces-depending on how many biscuits you want. Place on greased baking pan. Bake for 18-20 minutes at 350 degrees. Once out of oven brush with melted butter. While biscuits cool make glaze. Whisk powdered sugar, vanilla, and milk or half and half until smooth-if you need to add more milk to thin, add scant teaspoons at the time. Allow biscuits to cool for at least 15 minutes before glazing. Drizzle glaze over biscuits. *You can sub for buttermilk by adding to a two cup measure: two tablespoons vinegar and filling to two cup mark with milk, give a quick stir. I use this sub often in baking for buttermilk!

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