Blueberry Biscuits

americastestkitchen.com

allebull

subheading: Biscuits:

11 tablespoons unsalted butter (1 tablespoon, melted; 10 tablespoons, cut into ½-inch pieces and chilled)

3 cups (15 ounces/425 grams) all-purpose flour

½ cup (3½ ounces/99 grams) sugar

2 teaspoons baking powder

½ teaspoon baking soda

1 ¼ teaspoons table salt

7 ½ ounces (213 grams/1½ cups) blueberries

1 ⅔ cups buttermilk, chilled

subheading: Honey Butter:

2 tablespoons unsalted butter

1 tablespoon honey

Pinch table salt

We prefer the flavor of fresh blueberries here, but you can also use 7½ ounces (1½ cups) of frozen blueberries that have been thawed, drained, and then patted dry with paper towels. If you have leftover buttermilk, it can be frozen in ice cube trays, transferred to zipper-lock freezer bags, and frozen for up to a month. Upon thawing, the whey and the milk solids will separate; simply whisk the buttermilk back together before using it. We prefer the flavor of fresh blueberries here, but you can also use 7½ ounces (1½ cups) of frozen blueberries that have been thawed, drained, and then patted dry with paper towels. If you have leftover buttermilk, it can be frozen in ice cube trays, transferred to zipper-lock freezer bags, and frozen for up to a month. Upon thawing, the whey and the milk solids will separate; simply whisk the buttermilk back together before using it.

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer