Blueberry Buttermilk Biscuits
These biscuits are a riff off of Sally’s Baking Addiction homemade buttermilk biscuits. They are soft, flaky, just a little bit sweet and oh so buttery! They go well with butter, jam (my favorite is raspberry), or with some eggs and bacon.
The finished biscuits with a drizzle of glaze.
Ingredients
The recipe below makes approximately 10 biscuits. When cooking for a larger group, this recipe doubles very easily.
Biscuit Dough
2 1/2 cups (313 g) all-purpose flour, plus additional for your hands/work surface
2 tbsp baking powder (yes, tablespoons)
2 tbsp granulated sugar
1 tsp salt
1/2 cup (1 stick) very cold unsalted butter
1 cup + 2 tbsp cold buttermilk, divided
1/2 cup dried blueberries (not freeze dried, just regular dried)
Glaze
1/2 cup confectioner’s sugar
1-2 tbsp buttermilk
1 tsp vanilla
Method
Preheat your oven to 425°F (218°C).
Measure the flour into a large bowl. To this, add the baking powder, sugar, and salt. Mix well. Using the large holes of a box grater, grate the stick of butter into the flour mixture. Using your hands, mix the grated butter into the flour mixture, squeezing any large clumps of butter to press it into the flour. Continue this until your mixture resembles clumpy sand, with some larger pieces of butter visible but coated in flour. Either roughly chop the dried blueberries, or I like to put them into my spice/coffee grinder and run it for about 15 seconds. Once made small, mix those into the dry ingredients.
Make a well in the center of the mixture with a wooden spoon, and pour in the 1 cup of cold buttermilk. Roughly mix with the wooden spoon until it is just starting to come together. Turn out onto a floured work surface. At this point, the dough will still not be cohesive and that is okay.
Start roughly kneading the dough, working to get it into a roughly rectangular shape. Press it out with your hands, then fold the righthand third of dough on top of the middle, and then do the same with the lefthand third. You can then lift up the dough, re-flour your work surface, and set it down turned ninety degrees (so that it is wide and not tall again). Press the dough out so that it is roughly 1 inch thick, then repeat the fold above. I do this process four to six times in total. As you do this, the dough should come together. Any bits of butter/blueberry/dough which fall out can be sandwiched between layers while folding to re-incorporate those bits.
My biscuit dough before I cut them out.
Cut the edges away so that your dough is in a nice, rectangular shape. I use those edge trimmings to be spiraled up into ugly, but still tasty, chef-treat biscuits. Then use a knife or bench scraper to cut the biscuits to your desired shape. I have an irrational dislike of circle biscuits, but do that if you so choose.
Put the biscuits onto a parchment lined baking sheet. Brush the tops of the biscuits with the remaining 2 tbsp of buttermilk, then bake the biscuits for 15-20 minutes or until the biscuit tops are nicely golden-brown.
While the biscuits are in the oven, make a glaze out of the confectioner’s sugar, vanilla, and buttermilk. You want to mix just enough buttermilk into the sugar for it to take a drizzle-able consistency. Put the glaze in a ziploc bag. Once the biscuits are done, cut a tiny bit off of the corner of the bag, and use it to drizzle the glaze over the biscuits in whatever pattern you desire.
Serve biscuits with butter, jam (raspberry is my favorite!), or just eggs and bacon. Enjoy!
