Rustic Blueberry Biscuits – a busy morning breakfast solution!
This simple recipe is a perfect solution for the busy morning breakfast – really. These biscuits take less than 5 minutes to mix and only 13 minutes to bake. If you measure everything out the night before, even with taking the extra step to work in the shortening these biscuits could be in your mouth before you actually wake up. Well, maybe not quite that quick.
You can read more detailed biscuit making instructions by reading my post “Julia’s Biscuits” HERE. But let me share a few tips that have helped me turn “Julia’s Biscuits” into “Emily’s Biscuits”.
- First, it has really helped me become a more confident biscuit maker by memorizing the ingredient ratios. I can quickly assemble the biscuits without constantly referring to a recipe. I can also double, half or even reduce by 1/3 in my mind.
- Second, while executing the recipe from memory, I added the milk too early. I was fairly certain that the biscuits would be a flop, but because I spent way too much for that flour and shortening ((Island prices, if you now what I mean…)), I mixed them up and popped them in the oven. The biscuits still turned out delicious, yay!
- The art of under-working the biscuit dough is really perfected in the mind – not the hands. I find myself arguing with what I see & feel and forcing myself to stop while my hands and eyes urge me to go on for another minute. That’s the hardest part I think.
- Last, circular biscuits are just a preference, not a requirement. Subsequently, I have started separating my dough into two equal halves, patting them into squares and cutting the squares into fourths. It’s a mix between a biscuit and a scone. Simply lovely.
To my basic biscuit recipe, I added ½ c of whole, freshly frozen Washington blueberries, but you could add any berry, dried fruit, or chocolate chips.
I only added the blueberries to half of the dough – the kids aren’t a fan of baked blueberries. No biggie. After dividing the dough, I roll/pat it out on my parchment lined baking sheet. Last, I cut each half into fourths and sprinkle with sugar.
These biscuits bake at 425° for about 14 minutes. Once out of the oven, I poured a little melted butter over each biscuit, because hot biscuits and melted butter are BFF’s. For real.
Some of the biscuits managed to get a little more butter after the drizzle of melted butter.
Because there is no such thing as too much butter, especially when hot biscuits are involved.
Now if that doesn’t start your day off right, you may need to go back to bed.
- 3 cups AP flour
- 2 T baking powder
- 1 t salt
- 1/2 c vegetable shortening (I used butter flavored)
- 1 1/2 c milk (I used 2%)
- 3 T melted butter (optional)
- 3 T granulated sugar (optional)
- 1/2 c blueberries (optional)
- Preheat oven to 425°. Line a baking sheet with parchment paper and set aside. Combine first 4 ingredients in a medium mixing bowl, working the shortening in with a fork or your fingers. When the texture of the flour/shortening mixture becomes sandy with a few lumps, add the milk. Work the mixture with your hands just until it all comes together. Half the dough, adding blueberries to one half*. Work the dough slightly more in order to incorporate the blueberries.
- Press each half of the dough onto the parchment lined baking sheet, working to a 1" thick square, approximately 8"-9" across.
- Cut each half into fourths, separating the sections slightly. Sprinkle with sugar and bake for 12-15 minutes until cooked through and slightly golden.
- Drizzle melted butter over the top of the biscuits and serve.
- Serves 4-8
- *If you want the entire batch to be blueberry biscuits, add 1 c and skip half-ing the recipe.
