Glazed Blueberry Cream Cheese Biscuits
Glazed Blueberry Cream Cheese Biscuits take blueberry biscuits to extraordinary heights with the addition of cream cheese and a sweet glaze.
One of my favorite things to bake for breakfast is biscuits. It’s tough to beat a batch of warm-from-the-oven, homemade biscuits with their flaky layers and soft, pillowy texture.
As much as I like traditional biscuits, it’s fun to mix things up once in a while. That leads us to these Glazed Blueberry Cream Cheese Biscuits.
I’ve made blueberry biscuits in the past, but I wanted to try a cut-out biscuit versus a drop biscuit. As you can guess, cutting out biscuits with berries mixed into the dough can be tricky.
First of all, biscuit dough isn’t the softest dough, so mixing in something as delicate as blueberries can be a challenge. Adding cream cheese to the biscuit dough makes it a little softer to make mixing a little easier. (Plus, that cream cheese adds such lovely flavor to the biscuits!)
Secondly, some of the blueberries will inevitably break apart as you’re mixing and cutting. And that’s fine. Just be as gentle as possible when you’re mixing, and be mindful of where the blueberries are in the dough when it’s time to cut them out. Using small blueberries will make things a bit easier, but I’ve made these with large blueberries, too.
Topping off these berry beauties is a simple sweet glaze. It’s the same type of glaze I like to use on cinnamon rolls, but I use a bit more milk to make it thinner. Of course, you can skip the glaze for a less sweet biscuit. If you do so, keep in mind that there’s no added sugar in the biscuits, so you might want to sprinkle the tops with sanding sugar before baking to give them a little bit of a sweeter bite.
If you’ve got a special breakfast or brunch coming up, bake up a batch of these biscuits. Or treat yourself to a batch on a lazy weekend morning. Whatever the motivation, just bake them!