Every year, I love to go blueberry picking at The Blueberry Farm on Alabama Highway in Lafayette, Georgia. My family has been going there for over a decade. We used to take the six children and have the whole family picking. This year Dave and I took our friend Stacie with us and had a great time. We even got a chance to meet the owner. Normally, no one is there. It’s an honor system. You just put your money in a lock box or Paypal it in.
We picked our blueberries earlier in the week. I froze most of them, gave a bag to my daughter and kept a bag in the fridge. Saturday, I made Blueberry Biscuits.
Blueberry Freezing Trick
By the way, the trick with freezing the blueberries is not to wash them before you freeze them. Just toss them straight from the picking bowl to the freezer bag to the freezer.
Homemade Southern Blueberry Biscuit Recipe
Ingredients
- 3 cups self-rising flour (I like King Arthur™ or Martha White™)
- 1/2 cup shortening
- 2 TBSP sugar (or you can use something like Monk fruit sweetener)
- 2 TBSP chilled butter
- 1/3 – 1/2 fresh blueberries
- 1/4 Greek Yogurt
- 3/4 cup milk (Note: you may substitute buttermilk for the yogurt+milk mixture)
- 1 1/3 cup powdered sugar
- 2 TBSP water
- 1/2 tsp vanilla
Directions
- 3 cups self-rising flour.
- 1/2 cup shortening
Cut shortening into flour til well blended into little beads. I use a pastry cutter. You can also use a food processor.
Add 2 TBSP sugar and mix in.
Toss 1/3 – 1/2 cup blueberries and loosely mix in without crushing blueberries.
Add 2 TBSP cold butter – shave the butter into little bits and toss loosely into flour mixture.
In a separate small bowl mix 1/4 cup Greek yogurt with 3/4 cup milk and blend well in a bowl. Or if you have buttermilk you can use it instead. You might need a little more buttermilk than this mixture cause it’s thicker.
Slowly mix milk into the Flour-berry mixture. Try not to crush the blueberries.
Form into a ball with your hands. Don’t overmix.
Put dough on a floured surface and press down.
Gently roll out to about 1” thickness with a rolling pen.
Cut biscuits with biscuit cutter. Work dough as little as possible until you’ve cut it all into biscuits.
I bake mine on an ungreased Silpat™ on a cookie sheet but you could lightly grease the cookie sheet.
Bake for 11-13 minutes til tops are golden
Glaze
In a small bowl mix 1 1/3 cup powdered sugar, 1/2 tsp vanilla and 2 TBSP water. Stir well. Should be a thick, yet drizzle-able glaze. If you need a little more water, add it a tiny bit at a time. Keep stirring to form a smooth glaze and drizzle over the top of warm biscuits.
