Last summer when we were in North Carolina, Forrest, Jack, and I went blueberry picking. I had never done this before, and despite all the mud, and the giant yellow jackets (or hornets, or something in the bee family — whatever they were, they seriously looked like they were on steroids), and being bitten by red ants, we actually had a lot of fun.
Now, if I had been stung by the bees (you have no idea how scared of bees I am!), it might have been a different story. Fortunately that didn’t happen, and we got some big, delicious berries, and made this yummy blueberry crumble (sorry, no recipe!)
Since then, I’ve loved using blueberries in different recipes, so when I was asked to create a recipe using frozen blueberries by Mom it Forward and US Highbush Blueberry Council, you better believe I jumped on that right away! Blueberry season is usually from around May until the end of summer, so I love using frozen blueberries — they are delicious year-round!
Forrest and I thought it would be fun to make blueberry biscuits, inspired by the famous Boberry Biscuits from BoJangles, a fast food restaurant in the South. I’ll be honest — I’m pretty sure these are the only things I would ever get at BoJangles — and Forrest would agree. Their other food is nothing to write home about (no offense if you like it!), but the biscuits — SO good. Especially the BoBerry ones.
Now, these biscuits aren’t exactly like those — I made them more as drop biscuits (no biscuit cutter in our house — these biscuit cutters are the next on my list kitchen gadgets to buy — though I do include an option on how to make them a little more BoBerry-ific), and they are blue. BoBerry biscuits look like biscuits, with blueberries in them. These? Well, they look like they should be eaten at a Smurf picnic.
But, I digress. They are delicious. Even if you might be tempted to have Papa Smurf over to enjoy them with you. Jack kept begging me for them all day (and they didn’t last long…just so you know.)
What I like most about these blueberry biscuits is that they are SO easy — only four ingredients (milk not pictured):
And the glaze is super simple too — it makes them taste that much better, but really, these biscuits taste good without it, too.
You simple mix together the Bisquick mix, powdered sugar (just to make it a little sweeter), and milk, and then, of course, the blueberries. We used frozen, but if they are in season, feel free to use fresh.
At first, I thought I would try and use a mason jar in place of a biscuit cutter to cut the biscuits.
Which, in theory would have worked, but I chickened out and decided to just make drop biscuits — I only had time for one batch!
As soon as they came out of the oven, I brushed them with the glaze (made from milk, powdered sugar, and vanilla) and they were perfect. Despite their blue appearance. I’m not entirely sure how to avoid the dough turning blue, so if you have a suggestion, please let me know!
- 2 cups Bisquick Mix
- 1/4 cup powdered sugar
- 2/3 cup milk, we used almond milk
- 1/2 - 2/3 cup frozen blueberries
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 tablespoons milk
- Preheat oven to 450 degrees.
- Mix together bisquick and powdered sugar.
- Slowly stir in the milk until the mixture becomes thick and sticky.
- Gently fold in the blueberries.
- Knead about 10 times with well-floured hands.
- Grease a baking sheet.
- Either take small balls of the biscuits and drop it directly on to the pan, or roll the dough out to be about 1/4 inch thick, and cut out with biscuit cutter. Place biscuits on pan.
- Bake for 8-10 minutes. Brush immediately with glaze (below)
- Whisk together vanilla, powdered sugar, and milk.
Now, for a giveaway — a $75 Visa Gift Card, thanks to Mom It Forward and the US Highbush Blueberry Council (be sure to follow them on Facebook, Twitter, and Pinterest!) Just enter below in the rafflecopter — it runs from today until the 10th at midnight (EST). Good luck!