![]() ![]() Don’t make this if you’re pissed off at something because you’ll only toughen the dough and that will just piss you off even more. Do this by forming a mound, then pressing down on it. Gather up the dough and make sure everything is mixed together. You will only lightly work this dough because the more you knead it or work it, the tougher the texture the biscuits will have. For this blueberry buttermilk biscuit recipe, we’ll only need ¾ cup (I have the recipe for that in the notes). What to do with that extra ¼ cup? Well, you can make my delicious banana bread. You’ll have ¼ cup remaining if using my recipe. If you don’t have buttermilk, you can make your own here. Also, you can buy frozen blueberries anytime. Why? Because it’s important to keep the dough cold when making biscuits, and using frozen blueberries is a brilliant way to do it. This blueberry buttermilk biscuit recipe is based on my heavenly buttermilk biscuit that’s loaded with sweet blueberries then drizzled with a glaze. I mean, who doesn’t love a flakey, soft, buttery biscuit? I have several recipes for biscuits, including a heavenly buttermilk biscuit, light and flaky baking powder biscuits, or super easy sour cream drop biscuits. I don’t think I’ve ever met anyone who doesn’t love biscuits. These are made in a cast iron skillet and are a perfect way to start your day and can be served for breakfast, brunch, or even dessert. Using serrated knife, cut biscuits along scored marks and serve warm.Blueberry Buttermilk Biscuits are loaded with blueberries then topped with a creamy glaze for a heavenly, buttery treat. Brush tops of biscuits with honey butter (use all of it). Turn biscuits out onto baking sheet, then reinvert biscuits onto wire rack. Remove pan from oven and let biscuits cool in pan for 5 minutes.Meanwhile, combine butter, honey, and salt in small bowl and microwave until butter is melted, about 30 seconds.Bake until browned on top and paring knife inserted into center biscuit comes out clean, 40 to 45 minutes. Using bench scraper sprayed with vegetable oil spray, cut dough into 9 equal squares (2 cuts by 2 cuts), but do not separate. Using rubber spatula, transfer dough to prepared pan and spread into even layer and into corners of pan.Gently stir in buttermilk until no dry pockets of flour remain. Add blueberries and toss with flour mixture. Add chilled butter to flour mixture and smash butter between your fingertips into flat, irregular pieces. Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl.Brush bottom and sides of 8-inch square baking pan with melted butter. Adjust oven rack to middle position and heat oven to 425 degrees.I used a Pyrex pan and they turned out perfectly cooked despite mistakenly baking them at 450 for the first 20 minutes (I really need to stop reading recipes on my phone). It adds texture and sheen and a sweet, luscious finish. ![]() (That can’t be it Americans will happily eat crap 24/7).Īchieving that balance is one of its many attributes but it’s the honey-butter glaze – brushed on while still warm – that sets them apart and breaks facebook groups. They are a bit sweeter than typical biscuits and yet not to the point of the muffin – a pastry that is either so lacking in self-confidence that it compensates with obscene amounts of sugar in its sad plea for approval, or, is possibly a tool of Big Cake trying to lure people into eating its product for breakfast. “Biscuits” is not exactly the right name but I get it – it’s close and gives people a frame of reference. ![]() How could I not make them? The fact that I have young adults, aka eaters, staying with me means that I have grateful food receptacles on site. It went like this: popular>wildly popular>backlash (“would people PLEASE stop posting about these biscuits!” and “I am LEAVING THIS GROUP FOREVER if one more person posts a picture of these biscuits I mean it you will NEVER see me again” and #cancelthebiscuits)>moved on to arguing about other things. I was intrigued by this recipe when it took a certainly nonconsensual ride on the social media rollercoaster on a facebook cooking group I belong to. ![]()
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