Blueberry biscuits
Ingredients:
- 2.5 cups self-rising flour (300g)
- 1 stick frozen butter
- 1 cup cold buttermilk
- 1⁄4 cup white sugar
- 1 cup frozen thawed blueberries
- 2 tbsp melted butter
Optional glaze
- 1⁄4 cup milk
- 2 cups confectioners sugar
- 1⁄2 teaspoon vanilla extract
Directions:
- Grate frozen butter into the sifted self rising flour. Add sugar. Stir to combine until the butter is fully coated by flour.
- Put bowl in freezer for 10 minutes
- Combine buttermilk to bring together as a dough. Stir no more than 15 times. Overworking the dough at this stage could cause your finished biscuits to be more tough.
- On a floured surface dump out dough and roll with a rolling pin. Dust with flour as needed when dough gets sticky. Fold the dough over on itself five different times creating layers. Each time you fold, add some blueberries. The point here is to get them incorporated into your dough without smashing them to bits.
- Roll dough to 1/2 inch thick.
- Cut biscuits into circles or squares and place on parchment paper lined baking sheet. When cutting, you do not want to twist the cutter. Twisting while cutting will ruin the layers that you created with folding.
- Placing your cut biscuits next to each other (touching) on the sheet pan will help them rise taller.
- Bake at 475 degrees for around 15 minutes. Check around the 12 minute mark to make sure they do not brown too much.
- When biscuits are done, transfer them off of your baking pan onto a cooling rack to stop the bottoms from cooking further. Paint the melted butter on top of each biscuit or you can prepare a glaze if you want them to be more like the bo-berry biscuits at Bojangles.
- (OPTIONAL) To make the optional glaze, combine all ingredients in a saucepan over medium low heat. Whisk until fully combined. Spoon over biscuits right before serving.
Notes:
Because this biscuit recipe has sugar, you will probably see it brown faster than a normal biscuit recipe.