Blueberry Biscuits with Balsamic Glaze

“And both that morning equally lay

In leaves no step had trodden black.

Oh, I kept the first for another day!

Yet knowing how way leads to way,

I doubted I should ever come back.”

– Robert Frost

While you could call my first attempt at “Blueberries Meet Their Match” a success, minus the slight over-bake, I think I my second attempt really nailed it. I love balsamic vinegar, I pretty much put it on everything, which led me to think, why not put it on a biscuit!

I followed a “fast-food” biscuit recipe knowing that this would probably result in the the low and flat crunch on the outside, fluffy on the inside biscuit that my faux-berry biscuit making heart was after, and indeed it was!

All of the good things biscuit

All of the Good Things Biscuit

Other than not using bananas, I mixed up my original blueberry biscuit by and added balsamic and reserved blueberry juice from the thawing berries to the glaze. Ultimately, I thought this led to a purer blueberry flavor, and a significantly less sweet breakfast item, with a nice twang from the balsamic. By adding blueberry and sugar to the glaze it kept the balsamic from being too acidic, and kept it in the realm of delightfully delicious.


Faux-Berry Biscuit with Balsamic Glaze

Faux-Berry Biscuit with Balsamic Glaze

2 3/4 cups self-rising flower

1/4 tsp baking powder

1/4 tsp cinnamon

1/4 cup butter cut into 1/2 inch pieces


1/4 cup butter cut into 1/4 inch pieces

1 3/4 cups buttermilk

5 oz blueberries

1/8 cup sugar


1 cup balsamic vinaigrette

Juice from defrosted blueberries

1 cup confectioners sugar

Preheat oven to 450 degrees

Spray baking sheet with nonstick spray.

Combine flour, baking powder, and cinnamon in a large, wide bowl with fork.

Add first 1/4 cup of butter with 2 1/2 cups of flour by snapping the butter through flour with hands. Once combined, with clumps no larger than a pea, add additional 1/4 cup of butter in similar manner. Be sure to shake bowl to bring larger clumps to the top to fully incorporate.

Toss blueberries in sugar and 1/4 cup flower to add sweetness and to keep blueberries from sinking to the bottom of the biscuit.

With the back of your hand make a shallow divot in the flower. Add 1 1/2 cup buttermilk and blueberries to divot. Mix in long and thorough strokes to incorporate fully in as few strokes as possible. Over handling batter with result in firmer biscuits.

Insert biscuits into oven for 6 minutes, after allotted time, rotate 180 degrees and cook for an additional 6 minutes.

While biscuits are in oven combine balsamic and blueberries juice in pot and cook on simmer for 20 minutes to reduce. Once reduced, let balsamic reduction cool and combine with powder sugar to form glaze. Continue to add powder sugar if the glaze is not thick enough for your liking.

Once biscuits are cool drizzle glaze overtop.


Learn more about cooking with blueberries at


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