I made these blueberry biscuits the other morning for breakfast, and they were pretty much out of this world!
Buttery, yummy, light, sweet, blueberry-filled goodness!
2 cups flour
1 T baking powder
1 1/2 t salt
3 T sugar
1 stick unsalted butter (very cold)
~3/4 cup buttermilk (I make mine by mixing a tad of vinegar with regular milk)
1 cup frozen blueberries
1/2 stick melted butter (The original says “salted” but I used “unsalted”, and there are no complaints here!)
Sauce: (I made this amount but only used half so I will make half in the future)
1 cup powdered sugar
3 T milk (or more to make thinner)
1/2 t vanilla
Cut butter into small pieces and lay out on a cookie sheet on waxed paper. Stick in the freezer for at least 10 minutes. (I happened to skip this part, and the biscuits still came out well. However, the bigger biscuits started to lose a bit of their shape during cooking, so I recommend using very cold butter, as the recipe says).
Spray a 12 inch cast-iron skillet with cooking spray or season with bacon grease.
Preheat oven to 500.
Mix together the sauce ingredients and set aside.
Combine all the dry ingredients (flour, baking powder, salt, sugar) together and then cut in the cold unsalted butter. Cut in until the butter is about pea sized, relatively well mixed in. Add buttermilk. Add slowly until the dough separates from the sides of the bowl. Stir until just combined and put onto a well-floured surface.
Sprinkle some flour over the dough. Press the dough out and flatten to about 1/2″ thickness. Put blueberries over dough. Knead a couple of times and flatten back out to about 1″ thickness. The berries will likely start to bleed onto the dough and you’ll start to see flecks of blue as the berries defrost.
Cut out 12 biscuits with a biscuit cutter (about 2 inches).
Place biscuits in a cast-iron skillet and be sure biscuits are touching.
Bake at 500 degrees for about 10-12 minutes. Somewhere around 6 to 8 minutes, take the skillet out of the oven and brush the tops and sides of biscuits liberally with melted butter. This is an integral part of the baking process. When you begin to see the tops lightly brown (and the blueberries burst), take them out. The temperature in the middle of the biscuits will remain very hot once out of the oven and will continue the cooking process.
If you have to leave your biscuits in longer than 12 minutes, watch the biscuits continually so they don’t burn.
When you take the biscuits out of the oven, let the pan cool for about 10 minutes. Pour the sauce over the biscuits after 10 minutes. Use as much or little of the sauce as desired.