These Glazed Berry Drop Biscuits are a quick and easy breakfast treat. The dough comes together in one bowl, and because they are “drop” biscuits, there’s no need to roll out the dough and cut out circles like traditional biscuits or scones. If you love buttery, flakey homemade biscuits with a nice layer of sweet and tart jam, you’ll love these! The berries offer a nice tart balance to the richness of the biscuits. You can use any type of fresh or frozen berries. The texture of the crumb lands somewhere between a scone and a muffin. Here is how you make them:
First, preheat your oven to 450 degrees. We need a really hot oven to bake these because we want the tiny bits of butter in the dough to melt, boil, and create pockets of steam in the dough. This is what makes the texture light and airy.
Add all-purpose flour, baking powder, salt and sugar to a mixing bowl and stir together. Cut one stick of cold butter into small cubes, and then cut the butter into the flour mixture. You want to keep working the butter in until you have pea-sized bits of flour-coated butter. Add the vanilla to the milk, and then toss the berries into the flour mixture. Gradually add the milk into the flour, and bring the dough together gently.
You don’t need to completely incorporate all the flour, just most of it. It’s better to leave a few crumbs than to over mix the bowl. Use a spring-loaded scoop or two spoons to shape nine rustic mounds of dough in a 9 by 9 inch baking pan that has been sprayed with nonstick spray.
Bake for about 18 minutes in the oven, and watch for the tops to begin to turn golden brown. The edges will be a little crisp and golden as well, which gives a nice contrast in texture. Let them cool for a bit while you make a simple glaze of powdered sugar, vanilla extract and milk. Start with one tablespoon of milk, and add a tiny bit at a time, stopping when the glaze will run off a fork in a continuous ribbon.
Drizzle the glaze over the warm biscuits – evenly, if you want to – or not! I call the middle one! The glaze will set up as it cools but will soften by the next day. These biscuits will be good covered, at room temperature for a couple of days, but taste best when made the same day they are served.Print
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 1/2 cup cold butter, cubed
- 1 cup berries (fresh or frozen)
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
For the Glaze
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk (add by the teaspoon)
- Preheat the oven to 450 degrees, and prepare a 9 by 9 inch baking pan by spraying with nonstick spray. You could also use a 10 inch round skillet or pie dish.
- In a medium bowl, mix flour, baking powder, salt, and sugar together.
- Add cubed butter and cut it into the flour mixture with a pastry cutter until you have pea-sized flour-coated bits of butter. Stir in berries so they are coated in flour.
- Measure out 3/4 cups milk, and stir the vanilla extract into the milk. Then slowly add the milk mixture into the mixing bowl, stirring as you go until a sticky dough forms.
- Using a spring-loaded scoop (about 1/4 cup size) or two large spoons, drop the biscuit dough into the prepared baking dish. This recipe will make nine biscuits.
- Bake the biscuits for 18-20 minutes, or until they are fluffy and just turning golden on the tops.
- Remove from the oven and then let cool for 5-10 minutes before adding the glaze.
- To make the glaze, whisk powdered sugar, vanilla extract, and 1 tablespoon of milk in a small bowl. Keep adding more milk by the teaspoon as needed until the glaze runs off a fork in a continuous ribbon. Drizzle the glaze over the top of the biscuits and serve.
- These Glazed Berry Drop Biscuits will keep for 3 days covered at room temperature, but the glaze will soften once they are covered.
The base for this recipe came from the amazing Tracy Benjamin of the blog, Shutterbean
- Serving Size: 1 Biscuit
- Calories: 292
- Sugar: 22g
- Sodium: 373mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0.4g
- Carbohydrates: 44g
- Fiber: 1.4g
- Protein: 3.9g
- Cholesterol: 30mg