Last Monday, I woke up early. I needed to make something for the Marathon Monday party that I was attending, and had planned on making these blueberry buttermilk biscuits for a while (mostly because I had all of the ingredients that I needed) but hadn’t gotten around to baking them the day before. So at 8 am on Monday, I got up and mixed the batter.
I ate one biscuit when it came out of the oven and it was delicious, but then I had to run to the party so I wasn’t late. Once we got to the party, I wasn’t hungry, so I forgot about the biscuits. Then I left the party and found out that the finish line of the marathon, where I was headed, had been bombed. I promptly forgot about my biscuit excitement.
Needless to say, I found a picture of these biscuits on my phone today and realized that they will forever be Marathon Monday biscuits in my mind. They were super good, but I don’t think I’ll be making them again for a while.
This recipe made about a dozen large biscuits. If I were to make them again, I think I’d make them much smaller, almost half the size of these.
4 cups of flour
2 T baking powder
1/2 t baking soda
1 t salt
1 cup sugar
2/3 cup butter, chilled and cubed
1 1/2 cup buttermilk
1 1/2 cup fresh blueberries
For the glaze, you will need:
zest of one lemon
juice of one lemon
6 T unsalted butter, melted
2 cups powdered sugar
2 t vanilla
First, preheat your oven to 400 degrees F. Then combine flour, baking powder, baking soda, salt and sugar in a bowl and stir to blend.
When you make any kind of biscuit, you’ll need to cut your chilled butter into tiny cubes and mix it into the dry mixture with your hands. This recipe is no different! Cube the butter and mix that butter into the dry mixture until it resembles a course meal. If you don’t want to do it with your hands, you can use a food processor.
In another bowl, whisk together the eggs and buttermilk. Add that to the flour mixture and then stir until combined. Then mix in the blueberries and carefully stir so that the blueberries don’t get crushed.
Dump the dough onto a floured counter and pat it into a rectangle that is about one inch thick. Then cut the dough using a biscuit cutter or a glass. I used a small water glass, which made the biscuits larger. Next time, I’ll probably use a smaller glass so that the biscuits are smaller in size. Then put those biscuits onto a baking sheet that is lightly greased and bake for 15-20 minutes. When they are done, the tops of the biscuits will look golden brown and they will sound hollow if you tap them with your finger.
While the biscuits bake, make the glaze by combining lemon zest, lemon juice, melted butter, powdered sugar and vanilla in a small bowl. Stir the ingredients until smooth.
When the biscuits come out of the oven, spoon the glaze over the warm biscuits and serve almost immediately. I can’t vouch for this, but I think that they would be better on the day of rather than two or three days later. Biscuits usually get dry pretty fast.