Homemade Blueberry Biscuits
“Slow down and smell the biscuits” – I have a t-shirt with that phrase printed on it. A few years ago when I bought it, I just thought it was a funny tee for a foodie like me to wear.
But over these last few weeks, I have been forced to take that phrase more seriously. If you’ve followed me on Insta (especially stories) or FB then you know just how literally I’ve taken it. I think I’ve made 10 dozen biscuits over the last 14 days.
My newest biscuit recipe will be showing up on the Sinkology Blog soon (it’s a YUMMY Parmesan Herb biscuit) and my most recent FFAY recipe is a mouthful of comfort food – in the form of an Apple Cinnamon Biscuit.
And before I get off of my ‘slow down and smell the biscuits’ kick, and move on to my ‘slow down and smell the baking bread’ kick, I’d like to share one more recipe that received many, many requests and comments when I posted pics in my insta stories.
- 2 c AP flour
- 1 T baking powder
- 1/4 t baking soda
- 2 T sugar
- 1.5 t kosher salt
- 5 T shortening
- 6 T chilled butter, salted
- 1 c milk, I prefer 2%
- 3/4 c frozen or fresh blueberries
- 1 egg, whisked
- turbinado sugar, to sprinkle on top
Preheat oven to 425° and prepare one 1/4 sheet pan by spraying with non-stick spray.
In a large mixing bowl, combine dry ingredients – mixing well to incorporate.
Add shortening, working shortening into the flour mixture by rolling and pressing it between your thumbs and index fingers (be sure to leave some pea-sized clumps).
Grate butter into the flour mixture (using a medium-sized cheese grater). This step is important to making a tender flaky biscuit.
Form a well in the center flour mixture and pour milk in the well.
Using a fork, gently combine the ingredients to form a “shaggy dough” .
Pour dough out onto a well floured surface, scraping the bowl to to get all of the bits. Sprinkle the blueberries over the dough.
Kneed the dough approximately 10 times, adding additional flour for your hands and the bench if the dough is sticking.
Form the dough into a 6″x8″x2″ rectangle. Using a 2″ biscuit cutter, cut out 16-18 biscuits, flouring the cutter between cuts.
Place biscuits, evenly spaced – 1″ apart, on a prepared 1/4 sheet pan. Combine scraps and continue cutting until all the dough is used. This recipe makes approximately 9 2″ biscuits.
Brush the top of each biscuit with the whisked egg and sprinkle with turbinado sugar. Bake for 15-18 minutes, until golden brown on top and baked through.
Serve with butter, honey, jam or plain!