Blueberry Buttermilk Biscuits

• Vegetarian

• Produce

  • 3 cup Blueberry, fresh
  • 1 Lemon, Zest of
  • 1/2 Lemon (about 1 tablespoon, juice of

• Baking & Spices

  • 2 cups All-purpose flour, unbleached
  • 2 tsp Baking powder
  • 7 1/3 tbsp Granulated sugar
  • 3/4 tsp Salt
  • 1 tsp Sugar, coarse

• Dairy

  • 1/4 cup Butter, unsalted
  • 1 1/4 cups Buttermilk
  • 1 Milk

• Liquids

  • 2 tbsp Water

Found on savingdessert.com

Description

Ingredients

• For the Biscuits:
• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons granulated sugar
• ¾ teaspoon salt
• zest of 1 lemon
• ¼ cup unsalted butter, melted and slightly cooled
• 1 to 1¼ cups buttermilk, shaken well before measuring
• 1 cup fresh blueberries
• milk for brushing on top
• 1 teaspoon coarse sugar for garnish (optional)
• For the Blueberry Sauce:
• 2 cups fresh blueberries
• ⅓ cup granulated sugar
• 2 tablespoons water
• Juice of ½ a lemon (about 1 tablespoon)

Directions

• Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silpat mat.
• In a large mixing bowl combine the flour, baking powder, 2 tablespoons granulated sugar, salt and lemon zest.
• Add 1 cup of the blueberries to the flour mixture and toss with a rubber spatula until blended.
• Make a well in the center of the dry ingredients and pour in 1 cup of the buttermilk and melted butter.
• Add the additional ¼ cup buttermilk if needed. Use the spatula to fold the ingredients together making sure you dont smash the blueberries. Mix just until all flour is moistened.
• Turn the dough out onto a clean, lightly floured work surface. Fold the dough in half a few times, making a quarter turn between each fold. Transfer the dough to the prepared baking sheet and form into an 8x8 inch square, about 1-inch thick.
• Flour a large knife or pizza cutter and cut the biscuits into 9 or 12 pieces. Do not separate the dough but leave them attached to one another.
• Brush the tops of the biscuits with milk and sprinkle with coarse sugar if desired.
• Bake in the preheated 425 degree oven for 20-25 minutes or until golden brown.
• Remove and allow the biscuits to cool while preparing the sauce.
• To make the sauce, combine 1 cup of the remaining blueberries, ⅓ cup of sugar and 2 tablespoons water in a medium saucepan. Bring to a boil and simmer until the blueberries pop and the sauce thickens. Remove from the heat and stir in the remaining 1 cup of blueberries and the lemon juice.
• Serve the warm sauce over the blueberry biscuits.