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Blueberry Biscuits

July 21, 2010 by The Runaway Spoon 6 Comments

My love for biscuits has been well and truly established.  And though I will never turn away from a classic Southern buttermilk biscuit, piping hot, slathered with butter, I do occasionally like to veer off the path a bit – but not too far! But with summer blueberry bounty in full swing, I decided to combine my love of biscuits and blueberries for a trip away from the standard muffin.

Blueberry Biscuits

I like a nice big biscuit, but feel free to cut them into smaller squares, just adjust the cooking time accordingly and watch carefully.

2 ¼ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon salt

½ cup sugar

1/3 cup cold shortening

¾ cup buttermilk, well-shaken

1 egg

½ cup fresh blueberries

3 Tablespoons butter

2 Tablespoons sugar

¼ teaspoon ground nutmeg

Preheat the oven to 400 degrees.  Grease a baking sheet.

In the bowl of an electric mixer, combine the flour, baking powder, baking soda, salt and sugar.  Cut the shortening into pieces and drop in the mixer. Mix until the flour and shortening are blended together and look grainy.

Measure out the buttermilk and crack in the egg.  Beat lightly to blend.  With mixer running, add the buttermilk to the dry ingredients and mix until the dough comes together.  It will be a soft, floppy dough.

Turn the dough out onto a well-floured board and sprinkle a little flour over the top.  With well-floured hands, knead in the blueberries, doing your best to distribute them throughout the dough.  If the dough is too wet to work with, you can work in a little more flour, but this is meant to be a sticky dough.  With floured hands, gently pat the dough into a rectangle about 4 by 8 inches.  Flour a knife or bench scraper and cut the dough into eight squares.  Carefully transfer the biscuits to the greased baking sheet. 

Bake the biscuits until risen and golden on the edges, 8 – 12 minutes, watching closely.

While the biscuits are cooking, melt the butter in a small saucepan or the microwave.  Stir in the sugar and nutmeg until you have a thick paste.  The sugar will not dissolve completely.

When the biscuits are done, remove from the oven and immediately brush the tops with the butter and sugar mixture.  Coat the biscuits well, but you may not use all the topping.  Leave to cool on the pan.

Because of the sweet buttery, sugary topping, these biscuits do not keep well, so it’s best to make them the day you plan to serve.

Makes 8 biscuits

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Filed Under: Breakfast And Brunch, Farmers Market, Fruit, Fruit and Vegetables, Snacks And Starters, Southern Specialties Tagged With: biscuits, blueberry, buttermilk, Southern specialties

Reader Interactions

Comments

  1. The Cilantropist says

    July 21, 2010 at 4:25 pm

    Mmmm… this looks like true comfort food to me! 🙂

  2. Nancie McDermott says

    July 22, 2010 at 12:38 pm

    Oh yes. The time is right — blueberries abound at farmer’s market, supermarket, roadside stands heading down to Holden Beach where I sit longing to reach into the photo and grab me a blueberry biscuit…and there’s a you-pick-em place in Hillsborough that we need to visit with buckets in hand. Thanks for still another inspiration.

  3. Deb says

    July 23, 2010 at 9:23 pm

    I made these today and as promised–they were delicious! A wonderful treat with your tea!

  4. Lisa says

    July 31, 2010 at 6:12 pm

    These Blueberry biscuits were wonderful!! Even made a batch for my neighbor! Thank you for posting this..

  5. Stephanie says

    August 9, 2010 at 1:04 am

    Delicious!

  6. Reliable says

    August 31, 2010 at 12:12 pm

    Are these for breakfast, desert, or just on the side? I will have to go with all, but hard to decide which to do first. Thanks.

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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