Sunday, July 29, 2012

Blueberry Biscuits

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 :)

Blueberry Biscuits
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
Preheat the oven to 400 degrees.

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.


Liz said...

These look yummy! Can you make them without the whole wheat flour?

cathy @ Noble Pig said...

These look amazing, and I am imagining them slathered with honey while warm!

Joanne said...

I would have thought that maybe the blueberries would have made them less flaky but it doesn't seem so. They look like glorious biscuit heaven!

Josie said...

Liz, absolutely!

Jen Laceda | Milk Guides said...

I just got goosebumps from your biscuits! These are my fave, and the fact that it's made with half whole wheat flour...awesome!

Angie's Recipes said...

Adore blueberries! These biscuits look heavenly!

ally said...

stunning job with these biscuits - they look flawless!

Anonymous said...

The way you described them is making my mouth water! Beautiful biscuits :D

Anna said...

These look great! In the recipe after the baking powder Tbs but it says nothing beside it. Is there something missing there? I just want to make sure before I make these. Thanks!

Anna said...

Oh lord that made no sense. In the recipe after the baking powder it says 2 tbs but no ingredient beside it. God that makes more sense now.

Josie said...

Hi Anna, thanks for catching that! It should be 2 Tbs sugar - I've corrected the typo. Hope you enjoy! said...

I love ranch dressing. Glad to find a light version to be able to enjoy it more often. pinned! said...

I am with you on the mayonnaise thing, except my dislike for it borders on phobia! Not kidding... but maybe this dressing may turn me! said...

I must confess, I love ranch. A homemade, light version is something I needed in my arsenal! said...

Love this!! My husband is trying to eat better, but we LOVE our ranch. Definitely trying this!!

Post a Comment