To Di For Blueberry Buttermilk Biscuits
Ingredients
For the Biscuits:
- 2 Cups All Purpose Flour
- 1 Tablespoon Baking Powder
- ¼ teaspoon Baking Soda
- 1 teaspoon Salt
- ½ Cup Sugar
- 1 teaspoon orange or lemon zest
- ⅓ Cup Unsalted Butter
- 1 Egg
- ¾ Cup water + 3 Tablespoon SACO Cultured Buttermilk Blend
- ½ Cup Blueberries fresh or frozen
For the topping:
- Melted butter
- 3 Tablespoons Sugar
- ⅛ teaspoon nutmeg
- ½ teaspoon Cinnamon
Instructions
- Preheat oven to 400 and line a baking sheet with parchment paper.
- Combine flour, powder, soda, salt, sugar and citrus zest in a large bowl. Cut in the butter
- Combine egg and buttermilk. Add wet ingredients to dry ingredients, stirring just until the dough comes together. Gently stir in blueberries.
- Turn onto lightly floured work surface. Knead briefly (don’t overwork) and bring the dough together in a ½” thick round. Use 2½” biscuit cutters to cut out biscuits and place them on the baking sheet.
- Bake for 15 minutes or until golden brown.
- While biscuits are baking, combine sugar, nutmeg and cinnamon. As soon as the biscuits come out of the oven, brush with butter and sprinkle with sugar mixture
- Enjoy!!!
Notes
I like to freeze the butter and then grate it using a cheese grater. This seems to be the trick for getting the butter chunks to be just the right size. Alternatively, you can use a pastry blender, two knives, or even your fingers (no judging here!)
If you don’t have a biscuit cutter you can dip a clean water glass in flour and use it instead!
After cutting my biscuits and placing them on a baking sheet I usually freeze them for 10 minutes. Flash freezing before baking helps the biscuits keep their shape and not spread out too much.