Blueberry Biscuits
User Reviews
5
Blueberry Biscuits
Description
Cold butter is incorporated into the dry ingredients until it resembles coarse pieces, helping create a flaky biscuit texture. Blueberries are gently folded into the dough without crushing, preserving bursts of fruit throughout. Buttermilk adds moisture and tang to the mix. The biscuit dough is spread evenly in a well-buttered pan then scored into nine squares before baking at 400°F. This method ensures even baking and easy serving.
The included honey butter combines softened butter with honey and a pinch of salt for brushing warm biscuits, enhancing flavor. Fresh or frozen blueberries can be used; frozen berries should be added unthawed to avoid excessive color bleed. These biscuits suit breakfast or a snack and can adapt to different fruit additions. If not comfortable cutting in butter by hand, a pastry blender or food processor can be used instead.
Ingredients
For the biscuits:
- 11 tablespoons butter cold, divided use, unsalted
- 3 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoons salt fine sea salt
- 1 ½ cups blueberries fresh
- 1 ⅔ cups buttermilk cold
For the honey butter:
- 2 tablespoons butter unsalted
- 1 tablespoon honey
- Pinch salt
Instructions
- Preheat the oven to 400°F. Place 1 tablespoon of the butter in an 8x8-inch baking pan and place it in the oven for about 3-5 minutes while the oven preheats. Once the butter is melted, brush it across the bottom and up the sides of the pan. Set aside.
- Cut the remaining butter into small pieces. Keep cold until you are ready to use it.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter pieces; toss in the flour mixture, then use your fingertips to smash the butter into flat, irregular pieces.
- Add the blueberries and toss to combine. Gently stir in the buttermilk until no dry pockets of flour remain.
- Transfer the dough to the prepared baking pan. Use a spatula to spread the dough evenly across the pan, including into the corners.
- Lightly spray a bench scraper with nonstick cooking spray and use it to score the dough into 9 equal squares, but do not separate.
- Bake for 40-45 minutes or until the tops of the biscuits are browned and a paring knife inserted into the center biscuit comes out clean. Let the biscuits cool for 5 minutes.
- Prepare the honey butter: In a small microwave-safe bowl, combine the butter, honey, and salt. Microwave until the butter is melted, 30-60 seconds, and stir to combine.
- After the biscuits have cooled for 5 minutes, turn them out onto a baking sheet, then flip them back onto a wire rack (they should be top-side up again). Brush the tops with all of the honey butter. Cool for an additional 10 minutes before using a serrated knife to cut the biscuits along the scored marks. Serve warm.
Notes
- Use a pastry blender or food processor if unable to use fingers to smash cold butter into flour for a coarse meal texture.
- Frozen blueberries can replace fresh but should be added frozen to avoid discoloring the dough more.
- The method is adapted from America’s Test Kitchen and uses cold butter and buttermilk for texture and flavor.
User Reviews
Overall Rating
5
You'll Also Love
