Blueberry Biscuits - Master Cookbook Recipe # 101

Name: Blueberry Biscuits - Master Cookbook Recipe # 101
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10-12
Cuisine: Southern
Ingredients: 1 cup self-rising flour (plus extra for dusting); 1/4 cup salted butter (room temperature); 1/2 cup sugar; 1/2 cup whole buttermilk or heavy whipping cream; 1/2 cup fresh blueberries; Recipe #102 Sweet Biscuit Glaze; 5 Tbsp milk

These Blueberry Biscuits take everything you love about a traditional Southern biscuit,the flakiness and the golden crust,and elevate it with a burst of juicy berries and a touch of sweetness

This is recipe #101 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 20 minTotal time: 35 min

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Ingredients

The Dough:
1 cup self-rising flour (plus extra for dusting)
1/4 cup salted butter (room temperature)
1/2 cup sugar
The Liquid:
1/2 cup whole buttermilk or heavy whipping cream
The Fruit:
1/2 cup fresh blueberries
The Finish:
Recipe #102 Sweet Biscuit Glaze

Optional Liquid Ingredient

5 Tbsp milk

Instructions

Cut in the Butter: In a medium bowl, combine the self-rising flour, room-temperature butter, and sugar. Use a pastry blender or blending fork until the mixture is crumbly.
Add Milk: Gradually stir in the buttermilk until the dough is thick and all the dry flour is incorporated.
The First Fold: Turn the dough onto a floured surface. Sprinkle a little more flour on top and gently fold the dough by hand 4 to 5 times.
Add the Berries: Pat the dough down to about 1/2-inch thickness. Spread the blueberries over the top. Gently fold the dough over the berries 2 to 3 more times. Be careful! Do not press down hard,you want to keep those berries whole.
Cut & Bake: Pat the dough to 3/4-inch thickness and cut out your biscuits. Place them close together on a greased aluminum pan.
Golden Brown: Bake at 450°F for 20 to 25 minutes until the tops are beautifully golden.
Glaze: Drizzle with Sweet Biscuit Glaze while warm.

Notes

Tammy’s Tips:

Frozen Berry Trick: If you don't have fresh berries, you can use frozen! Just make sure not to thaw them before folding them into your dough, or they'll turn the whole biscuit purple.
Switch it Up: This recipe works beautifully with raspberries or blackberries, too. Just follow the same gentle folding technique!