Blueberry Angel Biscuits With Cream Cheese Topping
Angels are found in heaven and these Blueberry Angel Biscuits definitely come straight from heaven. The best thing about these biscuits is that you can eat them with a little bit of honey, or you can make a delicious cream cheese topping that makes them even more heavenly.
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Do I Have to Make the Cream Cheese Topping
The great thing about these biscuits is that they are sweet and delicious even without the cream cheese topping. If you just want biscuits, you can eat these with or without the topping. If you want them a little sweeter, you can add a little honey to the top. If you love these biscuits then you’ll also love this recipe for Ninja Foodi fruit scones. They are super tasty and easy to cook in the air fryer.
Ingredients for Blueberry Angel Biscuits
The ingredients for these Blueberry Angel Biscuits make 13 very large biscuits or 2 dozen medium sized biscuits.
Biscuit Ingredients
- ½ oz active dry yeast (2 packets)
- ¼ c warm water (between 95-110 degrees)
- 5 tbsp granulated sugar
- 5½ c all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- ½ c cold butter (cut into small pieces)
- ½ c buttermilk (warm)
- 2 tsp lemon zest
- 1 c fresh blueberries
- 5 tbsp butter (melted)
- ½c solid shortening (I used butter flavored Crisco)
Cream Cheese Topping Ingredients
- 4 oz. cream cheese (softened)
- ¼ c powdered sugar
- 2 c cool whip
- ½ tsp vanilla or maple extract (or ¼ tsp. of each if making both flavors)
- ½ c fresh blueberries
How to Make Blueberry Angel Biscuits
Add the yeast to the warm water and stir to combine. Set aside until foamy.
In a large bowl, combine 5 c. of the flour, salt, baking powder, baking soda and sugar.
Cut the cold butter and shortening into the dry ingredients until the mixture resembles small peas. Add in the lemon zest.
Add the yeast to the buttermilk and stir lightly. Pour the liquid into the center of the dry mixture. Work the ingredients together, just until all comes together. Do not overwork.
Gently fold in the blueberries.
Sprinkle the remaining ½ c. flour onto your work surface.
Dump the dough onto the floured surface and knead the dough, just until it forms a ball.
Using your hands, press the dough into a rough rectangle. Fold dough in half and press into a rectangle again two more times. Finally, press dough out to approx. ¾ inch thickness.
Using a biscuit cutter, press cutter straight down into the dough to cut the biscuits. Do not twist the cutter. Doing so can seal the edges of the dough, keeping it from rising well. Rework, press out and cut the dough until all the biscuits are cut. I used a 3-inch cutter which produced 13 biscuits. You may use a smaller cutter, producing more, smaller. biscuits.
Place the biscuits onto a lightly greased iron skillet or parchment-lined baking sheet. Cover with a slightly damp towel and allow to rise in a warm place for about 1-hour and 15-minutes.
Preheat oven to 400-degrees.
Bake on center rack of the oven for about 12-15 minutes or until golden brown.
Remove from oven and brush tops with the melted butter.
Remove from pan and cool on wire rack.
How to Make Cream Cheese Topping
If you would like to make a cream cheese topping, here is how to do it!
Whip cream cheese until smooth and fluffy.
Add powdered sugar and mix well.
Then, add cool whip and fold in.
Add either vanilla extract, maple extract or divide cream mixture and make some of each.
Add blueberries if desired and place dollops of cream onto biscuits. These Angel biscuits wil go great with an Iced Chai Tea Latte.
These are so yummy!
More Biscuit Recipes to Try
Blueberry Angel Biscuits
Ingredients
- ½ oz active dry yeast 2 packets
- ¼ c warm water between 95-110 degrees
- 5 tbsp granulated sugar
- 5½ c all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- ½ c cold butter cut into small pieces
- ½ c buttermilk warm
- 2 tsp lemon zest
- 1 c fresh blueberries
- 5 tbsp butter melted
- ½ c solid shortening I used butter flavored Crisco
- Cream Cheese
- 4 oz. cream cheese softened
- ¼ c powdered sugar
- 2 c cool whip
- ½ tsp vanilla or maple extract or ¼ tsp. of each if making both flavors
- ½ c fresh blueberries
Instructions
- Add the yeast to the warm water and stir to combine. Set aside until foamy.
- In a large bowl, combine 5 c. of the flour, salt, baking powder, baking soda and sugar.
- Cut the cold butter and shortening into the dry ingredients until the mixture resembles small peas. Add in the lemon zest.
- Add the yeast to the buttermilk and stir lightly. Pour the liquid into the center of the dry mixture. Work the ingredients together, just until all comes together. Do not overwork.
- Gently fold in the blueberries.
- Sprinkle the remaining ½ c. flour onto your work surface.
- Dump the dough onto the floured surface and knead the dough, just until it forms a ball.
- Using your hands, press the dough into a rough rectangle. Fold dough in half and press into a rectangle again two more times.
- Finally, press dough out to approx. ¾ inch thickness.
- Using a biscuit cutter, press cutter straight down into the dough to cut the biscuits. Do not twist the cutter. Doing so can seal the edges of the dough, keeping it from rising well. Rework, press out and cut the dough until all the biscuits are cut. I used a 3-inch cutter which produced 13 biscuits. You may use a smaller cutter, producing more, smaller. biscuits.
- Place the biscuits onto a lightly greased iron skillet or parchment-lined baking sheet. Cover with a slightly damp towel and allow to rise in a warm place for about 1-hour and 15-minutes.
- Preheat oven to 400-degrees.
- Bake on center rack of the oven for about 12-15 minutes or until golden brown.
- Remove from oven and brush tops with the melted butter.
- Remove from pan and cool on wire rack.
- Top with cream cheese topping if desired.
