SWEET BLUEBERRY BISCUITS RECIPES

BLUEBERRY RECIPES - BBC GOOD FOOD

Blueberry recipes - BBC Good Food image

This superfood berry is packed full of nutrients and perfect for summer. Try our sweet treats like cheesecakes, pancakes, muffins and breakfast porridge.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

SMALL-BATCH BUTTERMILK BISCUITS RECIPE - NYT COOKING

Small-Batch Buttermilk Biscuits Recipe - NYT Cooking image

Here’s a recipe for when you want towering, fluffy biscuits, but don’t want a large batch. You can use pretty much any ovenproof dish — a baking sheet, a square or round cake pan, or even a skillet — but be sure to butter the pan beforehand. If you like things a little less seasoned, reduce the salt to 1/2 teaspoon, and if you use salted butter in the dough, reduce the salt to 1/4 teaspoon. Fun tip: Bake these beauties in the toaster oven by following the same temperature and timing guidance as you would when baking in a standard oven. Serve them warm.

Provided by Erin Jeanne McDowell

Total Time 45 minutes

Yield 4 biscuits

Number Of Ingredients 6

Ingredients

2 cups/255 grams all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes, plus room temperature butter for greasing the pan
3/4 cup/180 milliliters cold buttermilk, plus more as needed
1 large egg

Steps:

In a medium bowl, whisk the flour, baking powder and salt to combine. Add the cold cubed butter, and toss until each cube is well coated with flour. Using your hands or a pastry cutter, cut the butter into the flour until the mixture resembles a coarse meal.
Make a well in the center of the bowl, and pour in the buttermilk. Use your hands or a silicone spatula to mix the ingredients together until they form a homogenous dough. (It will look quite shaggy.) If the dough is not coming together, add more buttermilk by tablespoons.
Wrap the dough in plastic wrap and refrigerate for 30 minutes. Toward the end of chilling, heat the oven to 400 degrees.
Butter a 9-inch square baking pan, a 9-inch round cake pan, an oven-safe skillet or a baking sheet.
On a lightly floured surface and using floured hands, pat the dough into a rectangle 1/2-inch thick. Fold the dough in quarters. Using floured hands, pat the dough out again to a square about 1 1/4-inch thick.
Cut the square of biscuit dough into four even pieces. Transfer the biscuits to the prepared pan in a cluster, with about 1/2 inch of space between each biscuit.
In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash over the surface of the biscuits, and bake until deeply golden brown on top, 25 to 30 minutes. Cool at least 10 minutes before carefully separating and serving.

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SMALL-BATCH BUTTERMILK BISCUITS RECIPE - NYT COOKING

Here’s a recipe for when you want towering, fluffy biscuits, but don’t want a large batch. You can use pretty much any ovenproof dish — a baking sheet, a square or round cake pan, or even a skillet — but be sure to butter the pan beforehand. If you like things a little less seasoned, reduce the salt to 1/2 teaspoon, and if you use salted butter in the dough, reduce the salt to 1/4 teaspoon. Fun tip: Bake these beauties in the toaster oven by following the same temperature and timing guidance as you would when baking in a standard oven. Serve them warm.
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Reviews 4
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