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.
Tips for Success
- Measure accurately. Measure by weight if you can. Otherwise, spoon and sweep.
- Mix the blueberries gently into the dough. 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!)
- Don’t fret if some blueberries break apart. This is pretty inevitable 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.
- Don’t twist the biscuit cutter. This is true any time you’re cutting out biscuits. Twisting the cutter can seal the edges so that the biscuits don’t rise as they should. With a good biscuit cutter, you just need to press the cutter straight down without twisting it.
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!
More Blueberry Breakfast Recipes
- Quick and Easy Blueberry Muffins
- Blueberry Cream Cheese Coffee Cake
- Blueberry Sour Cream Mini Muffins
15 Comments on “Glazed Blueberry Cream Cheese Biscuits”
OMG your killing me, right now.. : D I am sitting at work reading this, wishing I was home, to make these scrumptious looking delights. Love your blog. I always look forward to seeing it.
Thank you, Cindee! I hope you get to bake a batch soon!
I make scones all the time, but I forget that biscuits can be great in the morning, too ~ I love that blob of blueberry in the center of these ~ yum!!
You know this Southern girl has to have her biscuits! 😉
Do you think using frozen fresh blueberries dusted with flour would make the dough easier to work and result in fewer smashed berries and a less sticky wet batter? I’m sure they would thaw completely by the time they were ready for the oven.
It’s worth a try, Eva. I usually thaw, rinse, and dry frozen berries when I use them, but having them a little more sturdy might work better.
These were WONDERFUL! There are only two of us at home, now, so they lasted for a few days. The first day I was in such a hurry to try them, I forgot to make the glaze. As we had been expecting something sweet, we both wondered why they weren’t and then I remembered…….Whoops, no glaze! They were still fantastic. Had them with glaze the second and third days. Delicious.
The suggestion by Eva Rogers sounds like a good idea. I will be trying that next.
I’m glad you liked them, Jackie! That glaze makes all the difference, doesn’t it?
Made these today. They look absolutely nothing like the picture but tasty anyway!
These biscuits were AMAZING! But I added a little more cream cheese, about 1/8th cup more butter, and about a half a cup more blueberries. I had to add additional flour on the outside of the biscuits as I was rolling them so they didn’t stick but they turned out perfect! Good before, and even better after, the glaze which I also added vanilla to. I baked them in a cast iron close together for height and soft sides:)
I’m glad you liked them, Tiffany!
Oh yeah, in addition to my other alterations, I used freshly harvested blueberries dusted in sugar and I added about a tablespoon of sugar to the mixture.
These look fabulous–I’m drooling! Did you make an indentation on the tops of these biscuits–either before or after they were baked?
Hi, Fran. For aesthetic purposes, I often save some blueberries and lightly press some into the tops of the biscuits before baking. It’s not necessary, though. You can just stir the blueberries into the dough.
I tried the biscuits this time with dates(palm tree date).
They taste delicious.
Thanks for the wonderful recipes