These babies are my husband’s favorite; he always asks for seconds. (Page 2 ) | April 17, 2025

Directions
Preheat your oven to 450°F (232°C).
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
Pour the melted butter into a 9×9-inch baking dish.
Add the buttermilk to the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the blueberries.
Pour the biscuit dough into the baking dish over the melted butter. Use a spatula to spread it evenly.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
While the biscuits are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
Once the biscuits are done, remove them from the oven and let them cool slightly before drizzling the glaze over the top.

Cut into squares and serve warm.
Variations & Tips
For a citrus twist, add the zest of one lemon to the batter and use lemon juice in place of milk for the glaze. If you have picky eaters who aren’t fond of blueberries, you can substitute them with raspberries or chopped strawberries. For a more savory version, omit the glaze and add a handful of shredded cheddar cheese and a pinch of garlic powder to the batter.

Next: Choux with Cream and Red Fruits**

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