These blueberry biscuits are reminiscent of their cousin the scone, but their texture is so much more . . . biscuity. They are not too flaky, a little bit chewy and not too sweet. The blueberries add a perfect tartness that’s balanced out by the lemon zest. These are great for breakfast with eggs, or just by themselves with some tea or coffee.
from: ben rayl
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- sugar - 4 tbsp
- lemon zest - 1 tbsp
- all purpose flour - 3 cups
- baking powder - 5 tsp
- salt - 1 tsp
- butter - 6 tbsp (85 g), cold and cut into small pieces
- buttermilk - 1 1/4 cup
- egg - 1
- blueberries - 1 1/2 cup fresh or frozen (if frozen, don't thaw, but rinse well
- Preheat oven to 220 C (450 F).
- Put the sugar in a small bowl, then use your fingers to rub the lemon zest into it until fragrant, then set aside.
- Combine the flour, lemon sugar, baking powder and salt together in a large bowl.
- Add the pieces of butter, and rub in with your hands, or use a pastry blender - until the butter is combined and the mixture is very crumbly.
- In a separate bowl, whisk the buttermilk together with the egg, and add this to the flour mixture and stir with a fork until combined, then gently stir in the blueberries.
- Place the dough on a heavily floured surface and carefully (so you don't squish all the blueberries) roll out into a large circle or rectangle.
- Use a biscuit cutter to cut biscuits from the dough, or use a knife to gently cut squares.
- Put your biscuits on a baking paper lined baking sheet and bake for about 10 - 15 minutes, (depending on their size) until golden brown.