Blueberry Biscuits

Flaky buttermilk biscuits get a bright blueberry update.

Blueberry Biscuits
 

Makes about 12 biscuits
Ingredients
  • ¾ cup (111 grams) fresh blueberries, patted dry
  • 3 cups (375 grams) all-purpose flour
  • 3 tablespoons (36 grams) granulated sugar
  • 3¾ teaspoons (19 grams) baking powder
  • 1 tablespoon (3 grams) lemon zest
  • 2 teaspoons (6 grams) kosher salt
  • ¾ cup (170 grams) cold unsalted butter, cubed
  • 1 cup (240 grams) cold whole buttermilk
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) water
  • Lemon Whipped Cream (recipe follows)
  • Garnish: fresh blueberries

Instructions
  1. On a baking sheet, arrange blueberries in a single layer, or place in a resealable plastic freezer bag. Freeze until firm, about 1 hour.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. In a large bowl, stir together flour, sugar, baking powder, lemon zest, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms.
  4. Turn out dough onto a lightly floured surface. Pat into a ¾-inch-thick rectangle, and cut into thirds. Sprinkle with one-third of frozen blueberries, pressing blueberries into dough. Stack thirds on top of each other, placing top third blueberry side down. Pat into a ¾-inch-thick rectangle. Repeat procedure twice using remaining frozen blueberries, flouring work surface as needed. Pat or roll dough to ¾-inch thickness. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps once, and place at least 1 inch apart on prepared pan.
  5. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush tops of biscuits with egg wash.
  6. Bake until golden brown, 15 to 20 minutes. Let cool completely on pan. Serve with Lemon Whipped Cream. Garnish with blueberries.

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Lemon Whipped Cream
 

Ingredients
  • 1 cup (240 grams) cold heavy whipping cream
  • 2 tablespoons (24 grams) granulated sugar
  • 2 teaspoons (2 grams) lemon zest
  • 2 teaspoons (10 grams) lemon juice

Instructions
  1. In a large bowl, whisk together all ingredients until soft to medium peaks form. Refrigerate until ready to use.

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Drop Biscuits

This recipe is a breezy wonder, with craggy peaked tops that offer a bit of crunch with the signature soft interior. The final brush with butter? Consider that its brush with greatness.

Drop Biscuits
 

Makes 11 biscuits
Ingredients
  • ½ cup (113 grams) cold unsalted butter
  • 1¾ cups (219 grams) all-purpose flour
  • 1½ cups (187 grams) cake flour
  • 2 tablespoons (24 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1¾ cups (420 grams) whole buttermilk, chilled
  • 2 tablespoons (28 grams) salted butter, melted

Instructions
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Using a bench scraper, cut cold unsalted butter into cubes, and freeze until ready to use.
  3. In a large bowl, stir together flours, sugar, baking powder, and salt. Place three-fourths of flour mixture in the work bowl of a food processor; add cold butter, and pulse until mixture is crumbly with some pea-size pieces of butter remaining. Return mixture to large bowl, and stir to combine with remaining flour mixture. (Alternatively, cut cold butter into flour mixture using a pastry blender.) Add cold buttermilk, stirring just until combined. (Dough will be sticky and wet.)
  4. Using a ¼-cup measuring cup, scoop dough, and drop 2 inches apart onto prepared pan. Brush top of biscuits with melted, salted butter.
  5. Bake for 8 minutes. Reduce oven temperature to 375°F (190°C), and bake until golden brown, 8 to 10 minutes more. Remove from oven, and brush with melted, salted butter. Serve hot.

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The post Drop Biscuits appeared first on Bake from Scratch.