Christmas this year decided to grace the South with 70 degree weather. As much as I love my shorts and t-shirts and flip flops, it was difficult to turn on my “Christmas spirit” so to speak. I like my Decembers and Christmases cold. Sue me. However, with the heat wave, came BLUEBERRIES! Suddenly, the berries started coming back into season and they didn’t cost $10/lb. I joke, but seriously. I got blueberries for $1.88/pint and stocked up. Suddenly, my house was reminiscent of summertime. Except by now, the heat wave was gone, and I was left baking blueberry things in 40 degree weather. Oh well. At least, I had blueberries. And blueberries and biscuits? Just ask Bojangles. Yum. Nothing like a flaky, buttery biscuit encasing a mound of fresh blueberries, am I right?
Some flour, sugar, salt, and baking powder go into a bowl. Cut in a stick of butter until crumbly.
Next add some buttermilk. I never have buttermilk, so I use this nifty trick using milk and vinegar. 1 Tbsp. of vinegar into your milk will spoil it in a few moments time, and you’re left with a curdled buttermilk mixture. Trust me, works everytime!
Mix your dough until it becomes a crumbly yet mold-able dough.
Meanwhile, melt some butter into a square 8×8 pan.
Then flour your surface and roll out the biscuit dough into a rectangle. Place blueberries on top and fold rectangle in half to make a square.
Cut your square into 9 equal parts.
Then, place in the pan with the melted butter.
Bake in a preheated oven for about 20-25 minutes and voila! Beautiful, flaky, golden brown biscuits with blueberries bursting at the seams.
2 cups all purpose flour
2 Tbsp. sugar
1 tsp. salt
1 Tbsp. baking powder
1 stick of cold butter, cut into chunks
3/4 cup of buttermilk or 2/3 cup of milk with 1 Tbsp. of vinegar
1/2 cup fresh blueberries
2 Tbsp. butter for greasing the pan
Preheat oven to 400 degrees. In a large bowl, mix flour, sugar, salt, and baking powder. Cut in butter until it resembles a coarse meal. Add the buttermilk or buttermilk mixture and mix until it becomes a crumbly, but mold-able dough. Melt butter in an 8×8 square pan. Roll out on a floured surface into a rectangle. Place fresh blueberries on top and fold over into a square. Cut into 9 sections and place into pan. Bake for 20-25 minutes, until golden brown and done in the center.
Perfect for breakfast or as an awesome side for any dinner!