Blueberry Lemon Biscuits Recipe: Large, bold blueberry lemon biscuits that are produced using a one-of-a-kind method that is both quick and easy!
Table of Contents
Blueberry Lemon Biscuits Recipe
HYBRID BLUEBERRY LEMON BISCUITS
Is that a muffin with blueberries? Is it a biscuit made with buttermilk? With a touch of lemon and a great deal of Southern allure, blueberry lemon biscuits are the optimal combination of the two flavors.
In addition to having a flavor of lemon and a generous amount of juicy blueberries, these large puffy squares are perfect for breakfast or brunch because they are not overly sweet.
HOW TO MAKE BLUEBERRY LEMON BISCUITS, STEP BY STEP
This unconventional approach was developed by the America’s Test Kitchen. There are a few processes that are eliminated, as well as a significant amount of mess. You will also wind up with biscuits that are a mile high!
EQUIPMENT
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9×9 square baking pan
INGREDIENTS
- 3 cups all purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 ¼ tsp salt
- 10 Tbsp cold butter, cut in pieces
- 1 ½ cups buttermilk
- 3 Tbsp lemon juice
- 1 ½ cups blueberries
LEMON BUTTER, OPTIONAL
- 1/2 cup butter, at room temperature
- zest of 1 lemon
INSTRUCTIONS
- The oven should be preheated to 400 degrees Fahrenheit. Prepare your pan by lightly greasing it and lining it with parchment paper. This will allow you to remove the biscuits from the pan later for cutting.
- For the purpose of combining the ingredients, toss the flour, sugar, baking powder, baking soda, and salt together. The cold butter should be cut in. For the sake of convenience, I do this in a food processor. The mixture should be pulsed until it is equally crumbly and all of the bits of butter have been integrated throughout the mixture. Then, place the mixture in a bowl.
- The buttermilk and lemon juice should be mixed together in the bowl. At the midway point of the mixing process, the blueberries should be added and gently folded in until there is no more dry flour. Avoid overmixing the biscuits; they require a little touch. The dough is going to have a shaggy texture.
- Place the dough in the pan that has been prepared, and using fingers that have been dusted with flour, pat it out as evenly as you can. After that, a spatula with an offset to level off the surface. Make it a point to claim those corners!
- Utilize a bench scraper that has been greased in order to cut the biscuits into nine squares. They should be left in the pan.
- For forty to forty-five minutes, bake until brown. After allowing the biscuits to cool for five minutes in the pan, remove them from the pan using the slings made of parchment paper.For forty to forty-five minutes, bake until brown. After allowing the biscuits to cool for five minutes in the pan, remove them from the pan using the slings made of parchment paper.
- In accordance with the cut marks, slice the meat and serve it warm with lemon butter.
FOR LEMON BUTTER
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To ensure that the soft butter and lemon zest are completely blended, blend them together. Fill a small jar or glass with the butter and pack it out.
