Saturday, July 20, 2013

Blueberry Biscuits with Lemon Glaze

Today is my husband's birthday and I woke up prepared to make him anything he wanted for his big day's breakfast. I was truly expecting some meal laden with bacon, sausage, or eggs, but, surprisingly, he requested blueberry biscuits. I will be honest, I had never made blueberry biscuits, but I have made hundreds of batches of biscuits in my life and I was not about to back down to the challenge.
My inspiration for the biscuits comes from a fast food restaurant in North Carolina and some other Southern states. However, I did a twist on the standard glaze and went with a lemon glaze instead. The glaze was the key! You get a flaky, tender biscuit with plump berries finished off by a refreshing citrus tart. A-MA-ZING!
You could easily adapt this for a brunch or shower by using a smaller biscuit cutter and make them bite-size. All you would have to do is reduce the time of baking and wallah, blueberry tea biscuits!

2 Cups All Purpose Flour, plus more for kneading
1/4 Cup Sugar
2 teaspoons Baking Powder
1/8 teaspoon Salt
6 Tablespoons Cold Unsalted Butter, Cubed
1 Cup Whole Milk
3/4 Cup Blueberries
1 Cup Powdered Sugar
1/4 teaspoon Vanilla Extract
4 teaspoons Lemon Juice

Preheat Oven Temperature: 375 Degrees
Yield: 7 Biscuits
Bake Time: 25 minutes
1. Sift the flour, sugar, baking powder, and salt together into a large mixing bowl.
2. Add the butter to the bowl. Using your hands, or a pastry cutter, carefully work the butter into the dry ingredients until it resembles peas.
3. Create a well in the middle of the mixture. While slowly swirling your hand in the dry ingredients, slowly stream in the milk. The batter should be very wet and sticky.
4. Gently fold the blueberries into the dough.
Note: I used frozen blueberries, but you may use fresh if you have them on hand.
5. Prepare a rolling mat with flour. You will want to be generous here so the dough does not stick. Place the dough in the middle of the flour and carefully coat with flour, pressing slightly. Knead the dough lightly, 3-4 times. Shape into a flattened round, approximately 1/2" thick.
6. Using a well-floured biscuit cutter, cut the biscuits and place them on a liberally greased baking sheet. Fold any scrap pieces and shape back out. Get as many biscuits from the dough as possible.
Note: In the South, it is traditional to even use the final scraps to make a small biscuit. We do not let any of the glorious dough go to waste!
7. Bake in the preheated oven for 25 minutes.
8. Remove from the oven and allow to sit while you make the glaze.
9. For the glaze, combine the powdered sugar, vanilla, and lemon juice in a small bowl. Stir until you have a creamy, thick glaze.
10. Use a fork to drizzle the glaze over the slightly cooled biscuits. Thoroughly coat each biscuit.
11. Serve immediately and enjoy!

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