I have a soft spot for sugary cookies, and I have no shame in admitting it. Easy to make and bursting with flavor, these biscuits are a blueberry lover’s dream. These beat blueberry muffins hands down. These are great for company, but I also enjoy making them when it’s just my family and I. Always keep one for later in the day with tea; it’s my favorite time to enjoy one.
Mornings are better when there are baked pastries in the air. Although these look time-consuming, they really aren’t, so there’s no reason not to whip up a batch and experience their wonderfulness for yourself.
Ingredients
Biscuits
Two cups of flour for all purposes
1/2 teaspoon of salt 1 tablespoon of baking powder
A pinch of salt
Sugar, 2 Tablespoons, 1 Stick (8 Tbsp.) the butter is extremely chilled
Approximately a half a cup of buttermilk
Blueberries, around 1 cup’s worth (could use frozen)
4-tablespoons of melted salted butter
Glaze – Alternate Glaze Options Noted
1 mug of icing sugar
Lemon Juice, 1–2 Tablespoons
One Tablespoon of Lemon Zest (optional)
Measure: 1 Tablespoon Milk
Directions
Reduce the room temperature butter by placing it in the freezer in bite-sized pieces.
Put some butter in a cast-iron skillet (or grease a baking sheet)
For a 475°F oven, get it ready now.
Create the glaze by combining all of the ingredients in a bowl and whisking them together.
Whisk together the flour, baking powder, salt, and sugar. Cut the cold butter into the mixture. Cut the butter in using a pastry cutter, fork, your hands, or any other method you want, until it is the size of small peas.
The dough is ready when it pulls away from the sides of the bowl and is no longer sticky. Knead the dough on a floured surface until it is just incorporated.
Sprinkle flour over the top of the dough and, using your hands or a rolling pin, squeeze and roll it out to a thickness of about 1/2 inch.
Fold dough over on top of blueberries, press down, fold again, press down, fold once more, and then flatten to approximately an inch thick to knead.
Use a glass or a biscuit cutter to form the biscuits. Biscuit cutter size: 2 inches (or 2 and a half)
Put biscuits in the skillet so that they are touching each other. Make sure the biscuits are touching each other on the baking tray.
In a separate bowl, whisk together the milk, buttermilk, and salt. Brush each biscuit generously with the butter mixture and return to the oven for another 6-8 minutes. Scrub the upper surfaces and the exposed sides. The biscuits should be returned to the oven.
You can tell they’re done when the tops start to become a light brown (and the blueberries start to burst). Once removed from the oven, the biscuits’ interior will still be quite hot and will continue cooking. They will easily catch fire if left in the oven for too much longer.
Ten minutes should be enough time for the biscuits to cool in the pan. Then pour the glaze over the biscuits in a slow, steady stream.
Ready to serve?