This blueberry biscuits recipe brightens up a Saturday morning. These warm, freshly baked blueberry biscuits topped with vanilla glaze taste fantastic. These fruit-filled biscuits are insanely sweet, delicious, and so easy to make. The freshly grated zest adds an interesting dimension to biscuits.
1 ½cupblueberries - 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.
Here are a few tricks that can help you to make better blueberry biscuits every time;
Coat your berries with flour. The essence of doing this is to ensure the blueberries don't sink down and you end up with a mushy soggy mess at the bottom. Blueberries can be denser than the batter, so the flour helps them stick to the batter. This trick works on both frozen and fresh blueberries. Just use the flour from the recipe, no need to add a new batch. While some people claim it's a waste of time, so far, it has worked for me cause I usually use plump blueberries.
Do not overmix the biscuit dough. It will thin out, making the mushy matter worse and biscuits tough.
If you can, use your hands to shape the dough instead of a rolling pin to avoid crushing the berries.
If you cook it in a cast iron skillet don't forget to grease the skillet with butter.
Never substitute buttermilk with just regular milk. Buttermilk is high in lactic acid, so you need a substitute with the same acidity level.