blueberry buttermilk drop biscuits
Yes yes yes we will talk about these magical biscuits, but first things first: The eCookbook! It’s coming along just dandy, thanks for asking, and I’m thisclose to getting it done and out to all of you. So if you want to be the first to know about it (a.k.a. the first to get your mitts on some serious quick bread/muffin/biscuit carb love), or if you want to learn more about the eBook affiliate program I’ll be setting up, too, do me a favor and click on the button in the bar at the way top of the page, or in the sidebar.
From there, you can enter into the e-mail list that will get exclusive updates by yours truly. Oh, and you may or may not get a bonus gift if you sign up, too! (Hint: You do).
And now, about these blueberry buttermilk biscuits. Let’s just put it this way: I’m up to my eyeballs in quick breads and muffins and biscuits and scones and coffee cakes from this eBook (and my freezer is so full, I have to sloooowwllly open the door to avoid rock-hard frozen loaves catapulting at my face) and I STILL wanted to make these. I do not regret this decision, as the day I baked them I also baked two other types of biscuits and I ate no less than one of each of them and was in full-on biscuit bliss all day long. Also my house smelled like one giant, buttery biscuit. It was glorious.
These biscuits, believe it or not, were the idea/request of the husband. This may not seem like a big deal to you, but generally the man does not care for sweet carbs. I KNOW. I don’t know what we talk about all day, either. Yet lo and behold, he very specifically suggested I bake up some blueberry drop biscuits — “because drop biscuits sound fancier,” says he — and I jumped at the chance to make them.
So these are for you, babe. And for me. And for our baby. Sorry about all the sharing.
To be honest, aside from the blueberries these biscuits aren’t really all that sweet. They’re soft and fluffy, yes, and definitely buttery, but the fresh blueberries baked throughout add just a touch of extra fruity flavor — no cloying sweetness or any nonsense like that. They’re best eaten straight from the oven, too, when the blueberries are still warm and juicy. UMMMM wait, that came out wrong. I’m five. Let’s move on.
If you find yourself in need of homemade biscuits (always), or you really love blueberries (points to self) or you want to make “fancy” biscuits for your husband at his request or otherwise, this recipe is for you. And so are all the other biscuits in my freezer right now. But seriously. Come take some of them, pretty please.
P.S. Have you entered the Bob’s Red Mill giveaway yet? Doooooo it.Print
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into small cubes
- 1 cup buttermilk
- 3/4 cup fresh blueberries
- Heat oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a large bowl or bowl of a stand mixer fitted with the paddle attachment, stir together flour, sugar, baking powder and salt. Use a pastry cutter or your fingers to cut in the butter until the pieces are the size of small peas and the mixture resembles a coarse crumb.
- Pour in the buttermilk; stir until just combined. Add blueberries and stir until just combined (do not overmix or you’ll break the blueberries).
- Scoop or spoon slightly less than 1/4-cupfuls of batter onto prepared baking sheet. Bake 25 minutes until biscuits are puffed, golden brown and baked through. Serve warm.