Legendary Blueberry Biscuits
Legendary Blueberry Biscuits
I thought it was time to switch things up a little, while we still have fresh berries to enjoy. I made this recipe for the first time after a morning spent blueberry picking. The biscuits were a lovely reward after a hot couple of hours scoping out the best bushes with the most flavorful berries. Lucky for us, we have some farmers, Clyde’s Fresh Produce and Country Sweets that are doing the arduous work of picking, so all we have to do is bake. These biscuits are at their best about five minutes out of the oven, but will keep for a few days (if there are any left,) just refresh them in the oven before serving.
- 1 1/4cups all-purpose flour
- 2teaspoons baking powder
- 1/4teaspoon baking soda
- 1/2teaspoon salt
- 2 tablespoons unsalted butter, frozen for about 10 minutes
- 1/2cup buttermilk
- 2tablespoons heavy cream
- 3tablespoons Greek yogurt
- 1egg yolk
- 1/2teaspoon vanilla extract
- 1 cup blueberries (frozen are easier to handle)
- 4 tablespoons granulated sugar
- 1/2cup confectioners sugar
- 2 1/2teaspoons milk
- 1/4teaspoon vanilla extract
- Fold two tablespoons of the granulated sugar into the blueberries, then place them in the freezer. This helps prevent the blueberries from bursting in the oven.
- Combine the salt, the baking soda, the baking powder, and the flour. Grate the frozen butter into the dry ingredients.
- Using your hands, pinch and rub the butter into the flour until the mixture resembles coarse sand, with some larger pebbles of butter. Mix the blueberries into the flour mixture, and place the whole thing in freezer.
- Combine the buttermilk, the heavy cream, the Greek yogurt, the egg yolk, and the vanilla with the remaining sugar. Take the dry ingredients from the freezer, then fold in the wet ingredients. Stir until everything is just incorporated
- Form the dough into a ball. I have a special “kneading” technique, which you can use to avoid warming the dough with your hands: Dump out the dough on a piece of floured wax paper, then fold the right end of the wax paper over the dough and gently pat it down. Do the same folding and patting step with the other side. Repeat this motion 3 to 5 times, until dough has come together neatly.
- Using a spoon, dollop the dough onto an ungreased baking sheet. Place it in the freezer for 10 minutes. Preheat the oven to 450° F.
- Remove the baking sheet from freezer and put it in the oven for 13 to 15 minutes, or until the tops of the biscuits are golden brown.
- To make the icing, combine the confectioners sugar with the milk and the vanilla until smooth. Drizzle it over the biscuits with a spoon, or brush it on with a pastry brush.
In North Carolina, the fast food chain Bojangles has a monopoly on biscuits. It’s impossible to live here and not hear people talking about “Boberry biscuits.” I think they’re all right, but I always find their blueberry taste lacking — so I decided to step up to the plate and try my hand at making my own version.