Blueberry Buttermilk Biscuits are loaded with blueberries then topped with a creamy glaze for a heavenly, buttery treat. These are made in a cast iron skillet and are a perfect way to start your day and can be served for breakfast, brunch, or even dessert.
In a large bowl, combine flour, cornstarch, baking powder, sugar, baking soda, and salt.
Cut in butter using a fork or pastry cutter until small chunks of butter are incorporated throughout.
Drizzle buttermilk while mixing with fork just until incorporated.
Turn dough out on lightly floured counter and gather together, pressing down to ½” height. Slice the dough into thirds. When slicing, cut down and lift the knife back up. Do not slide the knife out the side as this will prevent the biscuit from rising.
Scatter ⅓ of the frozen blueberries on top of one layer and gently press them in. Add another layer of dough on top and scatter another ⅓ of the berries. Top with the final layer and flatten the dough to about ¾” in height. You may need to dust with a little more flour.
Using a 2 ½ - 3-inch biscuit cutter or floured glass rim, push down but do not twist. Twisting will seal the biscuit and prevent it from rising. Use the scraps to make 1 or 2 more. Remember the more you work the dough the tougher the biscuit.
Place biscuits in a cast-iron skillet and be sure biscuits are touching. Top each biscuit with remaining berries and gently press them in.
Brush tops with melted butter. If any butter is remaining after brushing, drizzle over biscuits.
Bake for 20 - 25 minutes, but check at 15 because ovens vary.
Cool biscuits for about 10 minutes, leaving them in the skillet. Drizzle with glaze. If you drizzle the glaze while the biscuits are still hot it will spread and sink in. If they’re cooler they will end up more with a frosting-like texture. Either way, they are going to be delicious.
Whisk together glaze ingredients in a small bowl until smooth.
*To make buttermilk, add 2 teaspoons of lemon juice into a measuring cup. Add milk to make ¾ cup.**Using frozen blueberries is best because it keeps the dough cold and there’s less “bleeding” into the dough. If you have fresh, I recommend freezing them for at least an hour before using.