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Blueberry Biscuits Painting
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Blueberry Biscuits

Buttermilk blueberry biscuits with loads of butter and berries. Glazed in blueberry icing!
Course Breakfast, Dessert
Cuisine American
Keyword biscuits, blueberries, blueberry, shortcake
Prep Time 1 hour
Cook Time 30 minutes
Servings 9
Author theforkedring

Ingredients

  • 4 cups AP flour
  • 1/2 cup white sugar
  • 1 tsp sea salt
  • 1 tbsp baking powder
  • 1 cup buttermilk
  • 1/4 cup sour cream
  • 1 2/3 cups Maine blueberries
  • 2 sticks unsalted butter
  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Instructions

  • Combine flour, sugar, sea salt, and baking powder in a large bowl.
  • Using a microplane or cheese grater, shred your cold butter onto the flour mixture. Once done, place bowl in freezer for 10 minutes.
  • While chilling, blend buttermilk, 1/4 sour cream, and 1/3 cup Maine blueberries in a blender or food processor. Don't over-mix or the mixture will split.
  • Remove flour and butter bowl from freezer and work butter pieces into flour with a fork or your hands. The mixture should resemble coarse sad.
  • In 3 batches, add your blueberry buttermilk mixture to the biscuit dough and gently work together until no liquid is left. Do not over-mix.
  • Add the last of your liquid and bring dough together into a shaggy dough. Transfer mixture to a floured work surface.
  • Bring the dough together into a large rectangle. Using a bench scraper, cut half of the dough and place it on top of the other half, pressing gently. The dough will be crumbly and hard to work with at first.
  • Repeat this step, but this time add 1 cup of blueberries on the dough first and place the other half on top, securing the blueberries in the middle.
  • Continue cutting the dough and placing one layer on the other, 1-2 more times, until dough is cohesive and no shaggy bits remain.
  • Form dough into a thick 9" x 9" square, about 1 1/2 to 2" tall. Cut square into 9 equal biscuits and place on a parchment-lined baking sheet.
  • Preheat oven to 375°F and place biscuits in the freezer to chill for 10 minutes before baking. Then, place sheet of biscuits in the oven to bake for 25 - 35 minutes, until golden brown and risen.
  • Let biscuits chill at room temperature for 20-30 minutes. In the meantime, add powdered sugar to a large bowl.
  • In a food processor or blender, combine 1/3 cup of blueberries with 2 tbsp of lemon juice. Blend until you have a loose purple liquid.
  • Strain blueberry liquid into the powdered sugar, starting with about 1/4 cup. Add more strained juice, 1 tsp at a time, until the icing is thick but pourable.
  • Dip the tops of each biscuit into the blueberry icing and flip back over to rest on a wire rack or cool baking sheet.
  • When ready to eat, heat biscuits gently or split them open and toast, lathering with butter, cream, or jam.

Notes

  • The icing is a donut-style icing, which won't harden. If you prefer the icing to harden to the touch, add 1-2 egg whites in place of liquid until thick but pourable. Whip with a hand mixer or in a stand mixer until medium peaks form. 
  • I recommend adding cinnamon, cardamom, or ginger to the biscuit dough for extra flavor. 
  • Try serving these with cinnamon butter, maple whipped cream, or blueberry jam.