Blueberry Buttermilk Biscuits

When we first moved to North Carolina, we were introduced to the Southern delights of Bojangles’. This delightful fast food restaurant that started in Charlotte, NC serves spicy fried chicken, chicken strips and biscuits. They make savory breakfast biscuit sandwiches and our personal favorite, BoBerry Biscuits.

BoBerry Biscuits are a flaky biscuit bedazzled with blueberries and topped with a vanilla glaze. They are a delicious treat we get occasionally on weekends or on road trips.

Since I recently started making biscuits in my cast iron skillet, I began to think about making my own blueberry biscuits at home. We could have them anytime and make a good thing even better!

I did a little research of other people’s recipes, but decided I liked my original skillet biscuits for the base. I just added a small amount of sugar to the dough this time. It is still a simple recipe using only 7 simple ingredients you already have on hand.

I made the biscuit dough by mixing the dry ingredients, butter and buttermilk. Then I needed to figure out how to add the blueberries. I had big, fresh blueberries I wanted to use, instead of frozen berries. The trick was to incorporate the berries into the dough without smashing them to smithereens.

I chose to roll out the dough thinner than I would for straight up biscuits, and then spread out some blueberries on half of the dough.

Using a flat spatula, I then I carefully folded the rest of the dough on top of the blueberries, like I was tucking them under a doughy blanket for bed.

Using a mason jar lid, I then cut out the biscuits carefully, trying not to smoosh the blueberries. I used a large mason jar lid, but you could use a smaller one for more dainty biscuits. I moved each biscuit to the prepared cast iron skillet, and gently pressed a few more berries into the tops of the biscuits.

I had some dough left to make a few more biscuits, so I plucked any remains berries out of the dough, then rolled the dough out again and repeated the process for the remaining biscuits and set them aside until the first batch was baked. I made 10 large biscuits.

I baked the biscuits for half of the time, about 8 minutes, then carefully removed them from the oven and brushed a little bit of melted butter on top of each biscuit. Then I popped them back into the oven again until they were beautifully golden brown.

Once they were done, it was time to make a glaze to drizzle on top, to take them from yummy to amazing.

I borrowed a recipe from www.mycountrytable.com for a lemon glaze. It is a simple mix of powdered sugar, lemon juice and zest, a bit of milk and vanilla extract. That’s it. I mixed it all together and drizzled it on top of those bad boys.

They are delicious. I am in love. I am now anxiously awaiting strawberry season to try strawberry biscuits. This may become a dangerous trend….