Side Pannel
Blueberry Buttermilk Biscuits
Blueberry Buttermilk Biscuits
- Recipe Submitted by maryjosh on 09/24/2018
Ingredients List
- For the biscuits:
- 2 1/4 to 2 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 3/4 teaspoon salt
- zest of 1 lemon
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 cup buttermilk, well shaken before measuring
- 1 cup fresh blueberries
- milk for brushing on top before baking
- 1 teaspoon coarse sugar for garnish, optional
- For the blueberry sauce:
- 2 cups fresh blueberries
- 1/3 cup granulated sugar
- 2 tablespoons water
- juice of 1/2 a lemon, about 1 tablespoon
Directions
To make the biscuits:
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silpat mat.
In a large mixing bowl combine the flour, baking powder, 2 tablespoons granulated sugar, salt and lemon zest.
Add 1 cup of the blueberries to the flour mixture and toss with a rubber spatula until blended.
Make a well in the center of the dry ingredients and pour in 1 cup of the buttermilk and melted butter.
Add the additional 1/4 cup buttermilk if needed. Use the spatula to fold the ingredients together making sure you don't smash the blueberries. Mix just until all flour is moistened. If the dough is very sticky, add more flour 1 tablespoon at a time (up to 1/4 cup) until it holds together without being wet.
Gather the dough in your lightly floured hands and gently mold into a ball, Transfer to the prepared baking sheet and gently form into an 8x8 inch square, about 1-inch thick.
Flour a large knife or pizza cutter and cut the biscuits into 9 or 12 pieces. Do not separate the dough but leave them attached to one another.
Brush the tops of the biscuits with milk and sprinkle with coarse sugar if desired.
Bake in the preheated 425 degree oven for 23-30 minutes or until golden brown.
Remove and allow the biscuits to cool while preparing the sauce.
To make the blueberry sauce:
Combine 1 cup of the remaining blueberries, 1/3 cup of sugar and 2 tablespoons water in a medium saucepan. Bring to a boil and simmer until the blueberries pop and the sauce thickens. Remove from the heat and stir in the remaining 1 cup of blueberries and the lemon juice.
Serve the warm sauce over the blueberry biscuits.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silpat mat.
In a large mixing bowl combine the flour, baking powder, 2 tablespoons granulated sugar, salt and lemon zest.
Add 1 cup of the blueberries to the flour mixture and toss with a rubber spatula until blended.
Make a well in the center of the dry ingredients and pour in 1 cup of the buttermilk and melted butter.
Add the additional 1/4 cup buttermilk if needed. Use the spatula to fold the ingredients together making sure you don't smash the blueberries. Mix just until all flour is moistened. If the dough is very sticky, add more flour 1 tablespoon at a time (up to 1/4 cup) until it holds together without being wet.
Gather the dough in your lightly floured hands and gently mold into a ball, Transfer to the prepared baking sheet and gently form into an 8x8 inch square, about 1-inch thick.
Flour a large knife or pizza cutter and cut the biscuits into 9 or 12 pieces. Do not separate the dough but leave them attached to one another.
Brush the tops of the biscuits with milk and sprinkle with coarse sugar if desired.
Bake in the preheated 425 degree oven for 23-30 minutes or until golden brown.
Remove and allow the biscuits to cool while preparing the sauce.
To make the blueberry sauce:
Combine 1 cup of the remaining blueberries, 1/3 cup of sugar and 2 tablespoons water in a medium saucepan. Bring to a boil and simmer until the blueberries pop and the sauce thickens. Remove from the heat and stir in the remaining 1 cup of blueberries and the lemon juice.
Serve the warm sauce over the blueberry biscuits.
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