Blueberry Buttermilk Biscuits with Vanilla Buttercream Frosting

• Vegetarian

• Produce

  • 4 cups Blueberries, fresh

• Condiments

  • 1/4 cup Simple syrup

• Baking & Spices

  • 3 cups Confectioner sugar
  • 1 1/4 cups Granulated sugar
  • 2 cups Self rising flour
  • 1 1/2 tbsp Vanilla

• Dairy

  • 1 And heavy whipping cream
  • 1 stick Butter
  • 1 1/2 cups Buttermilk
  • 10 tbsp Cream butter, sweet

Found on whiskitrealgud.com

Description

Ingredients

• 10 tablespoons sweet cream butter
• 2 cups self-rising flour, ( Recipe mentions to use White Lily) ( I used a regular self rising flour)
• 1 1/4 cups granulated sugar
• 4 cups fresh blueberries
• 1 tablespoon vanilla extract
• 1 1/2 to 2 cups buttermilk
• 1/4 cup of simple syrup (to save time I used about 2 tbs of honey add more if needed)
• 3 cups of confectioner sugar
• 1 stick of butter
• 1 1/4 teaspoons of vanilla extract
• and heavy whipping cream (add a tiny bit at a time in order to get the right consistency)

Directions

• You will need a 2 1/2-inch dough cutter
• Preheat oven to 375 degrees F.
• Cut 8 tablespoons of the butter into the flour until the mixture resembles grated Parmesan. (I used my hands to cut up the butter into the flour)
• Add 1 cup of sugar into the mixture and whisk until combined. Gently fold in 2 cups of the blueberries. Make sure you don\'t mash the blueberries.
• Add vanilla to 1 1/2 cups of the buttermilk (I ended up not using all of my buttermilk so you may want to split up the buttermilk first then add the vanilla to one of the cups of buttermilk instead) and then add it to the flour, bit by bit and mix until the dough is sticky and wet and all the dough from the bottom of the bowl in mixed in as well. The dough should be soft and not sloppy. Add up to 1/2 cup more buttermilk if you need to add more.
• Liberally dust the table and the top of the dough with more flour, then scoop out the dough and place it on top of the floured surface
• With your rolling pin, roll out the dough to about 2-inches thick. Dip the dough cutter into some flour first then you will start cutting out the dough starting on the outside edges going around the dough then into the center of the dough.
• Make sure to place the biscuits very close together on top of parchment paper. The biscuits need to touch one another in order for the biscuits to rise correctly. Make sure there is no room between the biscuits and the edge of the pan. This is how you achieve soft biscuit edges. After you cut out the first batch of biscuits, carefully bring the dough back together without kneading and continue rolling out the dough and cutting out the biscuits. Generously butter the top of the biscuits with the remaining 2 tbs of butter. Bake for 30 minutes.
• Add the blueberries to a ziploc bag and the simple syrup or honey. Add sugar to the ziploc bag next then shake the bag gently to coat the blueberries with the honey and sugar. Add the buttercream frosting to warm biscuits then top with the sugar coated blueberries.
• Easy Buttercream Frosting:
• Add sifted confectioners sugar and butter to a large bowl. With your mixer with the whisk attachment, mix on low for a couple of minutes then increase the speed for up to 5 minutes. Add vanilla extract and about 2tbs of heavy whipping cream.