Biscuits have been and will always be one of my favorite breakfasts. Flaky, buttery, deliciousness. Typically I go for the savory route - flaky buttermilk biscuits, biscuit sandwiches with bacon and/or eggs, cheesy garlic and herb biscuits... but for the past few weeks I have had blueberry biscuits on my mind.
I started with my favorite recipe for buttermilk biscuits. In an effort to make them slightly healthier, I used half whole wheat flour and low-fat buttermilk. I added a touch more sugar, a pinch of cinnamon, and folded some blueberries into the dough. Fresh out of the oven, with a smear of cinnamon-honey butter... these biscuits were pretty great. Blueberries are at their peak right now, so these biscuits are a wonderful way to celebrate summer. Caroline and Smith especially loved them, and I foresee many blueberry biscuits in our future breakfasts :)
adapted from these Flaky Buttermilk Biscuits (The Lee. Bros Southern Cookbook)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 Tbs baking powder
- 2 Tbs sugar
- 3/4 tsp salt
- 1/4 tsp cinnamon
- 6 Tbs cold unsalted butter, cut into several pieces
- 3/4 cup cold buttermilk
- 1/2 cup fresh blueberries
- 2 Tbs melted butter, for brushing
In the bowl of a food processor, combine the flour, baking powder, sugar, salt, and cinnamon. Pulse several times to combine well. Add the butter and continue to pulse in 2-second increments, until the mixture resembles coarse crumbs with a few pea-sized pieces (about 5 pulses). This can also be done using a pastry blender or 2 forks if you don't have a food processor.
Transfer the mixture to a medium bowl, pour the buttermilk over it, and use a fork to mix for about 1 minute, or until the dough just comes together.
Turn the dough out onto a floured surface, knead with floured hands, and pat into a rectangle about 6x10 inches and 1-inch thick. Sprinkle the blueberries over the dough, and lightly press into the dough using your hands.
Fold the dough like a business letter (the righmost third over the center third, then the left third on top). Turn the dough a quarter of a turn, pat it into another 6x10 inch rectangle, and fold it upon itself in thirds again. Repeat one more time, then pat the dough into a 6x10 inch rectangle a final time.
Using a floured 2-3 inch biscuit cutter, cut the biscuits from the dough and place them about 1 1/2 inches apart on an ungreased baking sheet. Pat the scraps into a 1-inch thick rectangle and cut more biscuits.
Brush the tops with half the melted butter, and bake 15-20 minutes, or until the tops are just beginning to brown. Brush the tops again with the remaining butter and serve warm.