blueberry biscuits

What’s better than flaky, buttery biscuits? How about flaky, buttery biscuits studded with dried blueberries? There’s a little extra sugar in these biscuits, but most of the sweetness comes from the berries.

You could use pretty much any dried fruit in this—cranberries, chopped apricots, cherries, whatever you like. There are many different methods for shaping biscuits, from drop biscuits that aren’t shaped at all, to gentle patting and prodding to rolling them with a rolling pin. These use the rolling pin method. I like this method for biscuits that have large pieces of butter. Buy rolling the dough, the butter flattens out, just like in pie crust, and the folding creates flaky layers.

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To Make this Recipe You’Il Need the following ingredients:

 

You’ll need :

6 Tbsp butter
3c flour
2 Tbsp sugar
5 tsp baking powder
½ tsp salt
1½c blueberries
1¼c buttermilk
1 eggs
1½c blueberries (don’t thaw if using frozen)

How to make it:

Combine flour, sugar, baking powder, and salt in a large bowl. Add the butter and combine with a pastry blender or two forks until very crumbly. The pieces should be no larger than peas. (Alternately, you can combine the dry ingredients in a food processor and pulse until the pieces are no larger than peas.)
*If desired, you can prepare the dough up to this point and refrigerate up to 1 day until ready to continue.
Combine egg and buttermilk and pour into dry mixture. Add blueberries, and gently stir with a fork until just combined. Flour the countertop and turn dough onto the counter.
Pat out to a square, about ¾″ in thickness. Being careful not to slice all the way through, slice large square into 16 smaller squares, keeping the dough in one large piece. Carefully transfer scored biscuits to a baking sheet lined with parchment paper (this is easier with a spatula or a bench scraper).
Bake at 450 degrees for about 15 minutes.

 

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