Blueberry-Sour Cream Drop Biscuits
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 12
Ingredients
Biscuits
- 2 cups self-rising flour (we used White Lily Self-Rising Flour)
- ¼ cup firmly packed light brown sugar
- 1 teaspoon lemon zest
- ½ cup cold unsalted butter, cubed
- 2 cup fresh blueberries
- ¾ cup sour cream
- ⅓ cup whole buttermilk
- 2 teaspoons turbinado sugar
Glaze
- 1 cup confectioners' powdered sugar
- 2 tablespoons fresh lemon juice
Directions
Biscuits
Preheat oven to 400˚F. Line a baking sheet with parchment paper.
In a large bowl, stir together flour, brown sugar, and lemon zest. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Stir in blueberries, sour cream, and buttermilk until dough comes together. Drop dough 2 inches apart on prepared pan. Sprinkle with turbinado sugar.
Bake until golden brown, about 15 minutes.
Glaze
In a small bowl, whisk together confectioners’ sugar and lemon juice until smooth. Drizzle glaze over warm biscuits.