Blueberry Buttermilk Biscuits
· 2 cups all-purpose flour
· ¼ cup granulated sugar
· 1 tablespoon baking powder
· 1 teaspoon coarse Kosher salt
· 6 tablespoons cold, unsalted butter, diced
· 1 cup blueberries, fresh, or frozen and thawed
· 1 egg, lightly beaten
· 2/3 – ¾ cups buttermilk
· 2 tablespoons coarse Turbinado sugar
Preheat the oven to 450. Spray a baking sheet with non-stick spray or line with parchment paper.
In a bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter in with a pastry cutter until pea sized pieces of butter remain. Toss in the blueberries. Whisk together the egg and buttermilk, then stir the liquid into the flour mixture just until moistened, adding a little more buttermilk if needed.
Drop large spoonfuls of dough (8-10) onto the baking sheet (or roll dough out on a floured surface and cut with a biscuit cutter), placing the biscuits 2 inches apart. Sprinkle the tops with the Turbinado sugar.
Bake for 12-15 minutes until golden brown. Serve piping hot, with honey or jam on the side.
Yields 8-10 biscuits.
Recipe from Curly Girl Kitchen