Blueberry Buttermilk Biscuits with Lemon Glaze

• Vegetarian

• Produce

  • 1 cup Blueberries, frozen
  • 1 Lemon, Zest of
  • 1 Lemon

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Cinnamon
  • 1 cups Powdered sugar
  • 1/2 tsp Salt
  • 1/4 cup Sugar

• Dairy

  • 1 stick Butter, unsalted
  • 2 tbsp Butter
  • 1 cup Buttermilk

Found on bakerbettie.com

Ingredients

• 1/4 cup sugar
• zest of 1 lemon (divided)
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 TBSP baking powder
• 1/2 tsp cinnamon
• 1 stick very cold unsalted butter cut into small pieces (I usually cut it up and put back into the refrigerator to keep very cold until needed)
• 1 cup very cold buttermilk
• 1 cup frozen blueberries (you can use fresh, but put them in the freezer for at least 30 minutes. they will help keep the butter cold in the dough and produce flaky biscuits)
• 2 TBSP melted butter
• 1 lemon
• 1-2 cups powdered sugar

Directions

• Preheat the oven to 450ºF.
• Place sugar and 1/2 of the lemon zest into a large bowl. Rub the lemon zest into the sugar until combined and fragrant.
• Add the flour, salt, baking powder and cinnamon to the bowl with the sugar and stir until combined.
• Add the cut up butter to the dry ingredients and cut it into the flour using a fork or a pastry blender/cutter until it is worked in and about the consistency of cornmeal.
• Add in about half of the buttermilk and gently stir in. Add just enough of the rest of the buttermilk until the dough starts to come together and is no longer crumbly. You may not need all of it.
• Lightly flour a clean work surface and place the dough on top. Flour your hands and sprinkle a bit of flour on top of the dough.
• Gently press the dough out into a 1/4 inch thick layer.
• Spread the cold blueberries over the dough and gently knead the dough folding it several times on top of itself to work in the blueberries and create layers.
• Gently pat the dough out to 1 inch thick and use a biscuit cutter or the top of a glass to cut out the biscuits.
• You can gently pat together any scraps to get more biscuits (but remember the more you work with the dough, the tougher the biscuits become!)
• Place the biscuits in a cast iron skillet or in a round baking dish, making sure they are touching.
• Brush the tops of the biscuits with melted butter.
• Bake for 10-14 minutes, until lightly browned on top.
• Allow to cool for a few minutes before pouring on the glaze.
• In a medium sized bowl combine the other 1/2 of the zest and the juice of 1 lemon.
• Whisk in enough of the powdered sugar to create a glaze. Make as thin or thick as desired.
• Pour over the biscuits.