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By The Wednesday Baker by Andi W.
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SWEET BLUEBERRY BISCUITS

Sunday, October 27, 2013 9:38

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I think for sure I like this recipe. I found these on see. try. eat. Her name is AC. I think she is a southern girl because she talks about using White Lily flour. That is found in the south, have never seen that in Maine Markets. We do have King Arthur which we love. I didn’t follow the directions from AC. I did things a little bit different. Not sure why, I had every intention, it just happened that way. These are to be served as soon as they come out of the oven. So yummy. Next time I will do as AC did. She made them as biscuits and I cut mine as scones. The frosting on top helps to make these extra special. Go check her out and take a peek at her biscuits.

PRINT RECIPE

2 cups All-Purpose Flour
1 TBSP baking powder
1 1/2 tsp salt
3 TBSP sugar
1 stick unsalted butter (VERY cold)
3/4-ish cup buttermilk (use enough until the dough is just barely wet enough)
1 cup frozen blueberries

1/2 stick melted salted butter (this is spread on top of the biscuits after they have baked for a little bit)

TOPPING:

1 c. powdered sugar
3 Tb. milk (or more if not thin enough)
1/2 tsp. vanilla Stir the topping ingredients and set aside.

Cut the cold butter in small pieces and put in freezer on wax paper. Let it stay in freezer for about
10 minutes. I melted a bit of bacon grease in my cast iron skillet then wiped it clean. Set this aside.

Preheat oven to 500 degrees. Combine all the dry ingredients (flour, baking powder, salt, sugar) together and then cut in the cold

unsalted butter. Cut in until the butter is about pea sized, relatively well mixed in. Add buttermilk.

Add slowly until you have just enough where the dough separates from the sides of the bowl.

Stir until just combined and roll it out onto a well-floured surface.

Before kneading, prepare a large area for kneading. (I use a large cutting board for easy clean-up!)

Sprinkle the area with some flour. Put the dough on the floured area and sprinkle some flour over the

dough. Press the dough out (no need to roll with a pin) and flatten to about 1/2″ thickness. Put

blueberries over dough. Knead a couple of times and flatten back out to about 1″ thickness.

(Honestly, the thicker the better, because they rise so beautifully!) The berries will likely start

to bleed onto the dough and you’ll start to see flecks of blue as the berries defrost.

This is where I went off sideways………….didn’t follow directions at all I sprinkled flour on my

large cutting board, placed the dough and sprinkled with a little more flour. I rolled the dough out

then I put the blueberries on top of the dough and gently pressed the berries into the dough.

Then I started folding the dough over and over then I pressed it out with my hands got out my

pizza dough cutter and cut the dough with the cutter into 8 pieces. I made my circle about the same

size as the black spider and layed each cut piece into the prepared skillet. Bake and continue with the

correct directions.

Place biscuits in a cast-iron skillet and be sure biscuits are touching.

Bake at 500 degrees for about 8-10 minutes. At about the 6 minute mark, take the skillet out

of the oven and brush the biscuits with the melted salted butter. This is an integral part of the

baking process. And be liberal with it, brush on the sides of the biscuits if they are showing.

When you take the biscuits out of the oven, let the pan cool for about 10 minutes.

Pour the sauce over the biscuits after 10 minutes. Use as much or little of the sauce as desired.

Happy Baking, Andi

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Source: http://thewednesdaybaker.blogspot.com/2013/05/sweet-blueberry-biscuits.html

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