Description
This easy boberry biscuit recipe delivers bakery-style goodness with golden-brown biscuits, sweet roasted blueberries, and a hint of orange zest, perfect for making any morning special with a no-fuss method.
Ingredients
Scale
- 2 cups fresh blueberries, divided
- 0.25 cup granulated sugar, divided
- 1 tablespoon fresh orange zest, finely grated
- 0.25 teaspoon fine sea salt, divided
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 cup cold unsalted butter, cut into 0.5 inch cubes
- 0.75 cup cold buttermilk
- 1 teaspoon alcohol-free vanilla extract
- 1 cup powdered sugar
Instructions
- Prep Oven & Roast Berries: Preheat oven to 375 degrees F (190 degrees C). Line a small baking sheet with parchment paper. Combine 1.25 cups blueberries, 2 tablespoons granulated sugar, orange zest, and 0.125 teaspoon salt on the sheet. Roast for 10-12 minutes until berries are soft and jammy, and liquid has released. Cool slightly and reserve pan juices for glaze.
- Combine Dry Ingredients: In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 0.5 teaspoon baking soda, and the remaining 0.125 teaspoon fine sea salt. The mixture will appear light and airy.
- Cut in Cold Butter: Add 0.5 cup cold unsalted butter cubes to the flour. Using your fingertips or a pastry blender, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter remaining. The mixture should feel sandy and cool.
- Add Wet Ingredients: In a separate small bowl, whisk 0.75 cup cold buttermilk and 1 teaspoon alcohol-free vanilla extract. Pour this into the dry ingredients. Mix with a fork or your hands just until a shaggy dough forms, being careful not to overmix. (If your dough looks dry and isn’t coming together, add another tablespoon of buttermilk one at a time until cohesive.)
- Form and Layer Dough: Lightly flour your work surface. Turn the dough out and gently knead 2-3 times to bring it together. Roll it into a 12 inches x 8 inches rectangle, about 0.66 inch thick. Spread the cooled roasted blueberry mixture over two-thirds of the dough. Fold the uncovered third over the middle, then the remaining third over that, creating three distinct layers.
- Cut Biscuits: Gently press and roll the layered dough again to about 0.75 inch thickness. Use a 2.75 inch round biscuit cutter to cut out biscuits, pressing straight down without twisting for best rise. Reroll scraps gently once for additional biscuits. Place them on a parchment-lined baking sheet, leaving about 1 inch between them. You should get 8-12 beautiful biscuits.
- Bake & Glaze: Bake for 16-20 minutes, or until golden brown on top and bottom and cooked through. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. While cooling, whisk 1 cup powdered sugar with 2-3 tablespoons of reserved blueberry pan juices (or milk) until thick and pourable. Drizzle generously over cooled boberry biscuits.
Notes
For gluten-free, use a certified gluten-free flour blend. For vegan, use plant-based butter and buttermilk alternative. If no buttermilk, use regular milk with 1 teaspoon lemon juice or white vinegar (let sit 5 minutes). Involve children in folding; if dough is dry, add more buttermilk 1 tablespoon at a time. Cut biscuits by pressing straight down for best rise.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 320 calories
- Sugar: 28 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 40 mg
Keywords: boberry biscuits, easy recipe, blueberries, orange zest, homemade biscuits, breakfast, dessert, flaky, quick, family-friendly