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Categories:
blueberries buttermilk sugar whole wheat pastry flour baking powder baking soda salt cold butter sugar
Viewed: 20 - Published at: 9 years agoIngredients
- 1/2 cup (75g) frozen wild blueberries
- 2/3 cup (160ml) buttermilk, plus more for brushing
- 1/4 cup (50g) granulated sugar
- 1 3/4 cups (210g) whole wheat pastry flour or unbleached all-purpose flour
- 2 teaspoons (5g) baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (112g) cold butter, cut into 1/2" (1.3cm) cubes, plus more for serving
- 1 dash sugar in the raw, for sprinkling (optional)
Method
- Preheat the oven to 425° F (220° C or gas mark 7), and have a lined baking sheet nearby.
- In a small bowl, toss the blueberries with the buttermilk and granulated sugar and set aside long enough for the milk to change color and get cold, 5 to 10 minutes.
- In a large mixing bowl, stir the flour, baking powder, baking soda, and salt together. Toss in the cubes of butter and flatten them between your fingers, breaking them into the flour just enough until the flour becomes damp and slightly mealy but there are still chunks of chickpea-size butter cubes dispersed throughout the flour. Make a well in the center of the flour and add the blueberries and buttermilk, mixing gently with your hands, compressing just until it comes together into a dough. You may or may not need all the liquid.
- Using a large ice cream scoop, drop about 1/4-cup (60g) spoonfuls of the batter onto the baking sheet, keeping 1 to 2 inches (2.5 to 5cm) of space between each biscuit. Brush the tops with more buttermilk, sprinkle with the raw sugar, if you'd like, and bake for 12 to 15 minutes, or until puffed, golden on the outside, and powder blue on the inside.
- Remove from the oven, and serve warm with more butter.
