Blueberry Biscuits
 
Makes about 12 biscuits
Ingredients
  • ¾ cup (111 grams) fresh blueberries, patted dry
  • 3 cups (375 grams) all-purpose flour
  • 3 tablespoons (36 grams) granulated sugar
  • 3¾ teaspoons (19 grams) baking powder
  • 1 tablespoon (3 grams) lemon zest
  • 2 teaspoons (6 grams) kosher salt
  • ¾ cup (170 grams) cold unsalted butter, cubed
  • 1 cup (240 grams) cold whole buttermilk
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) water
  • Lemon Whipped Cream (recipe follows)
  • Garnish: fresh blueberries
Instructions
  1. On a baking sheet, arrange blueberries in a single layer, or place in a resealable plastic freezer bag. Freeze until firm, about 1 hour.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. In a large bowl, stir together flour, sugar, baking powder, lemon zest, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms.
  4. Turn out dough onto a lightly floured surface. Pat into a ¾-inch-thick rectangle, and cut into thirds. Sprinkle with one-third of frozen blueberries, pressing blueberries into dough. Stack thirds on top of each other, placing top third blueberry side down. Pat into a ¾-inch-thick rectangle. Repeat procedure twice using remaining frozen blueberries, flouring work surface as needed. Pat or roll dough to ¾-inch thickness. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps once, and place at least 1 inch apart on prepared pan.
  5. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush tops of biscuits with egg wash.
  6. Bake until golden brown, 15 to 20 minutes. Let cool completely on pan. Serve with Lemon Whipped Cream. Garnish with blueberries.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/blueberry-biscuits/