Cornmeal-Buttermilk Blueberry Biscuits
Ingredients
- 23 cup fresh blueberries, picked over ⓘ
- 1 34 cups flour ⓘ
- 2 teaspoons baking powder ⓘ
- 12 teaspoon baking soda ⓘ
- 14 teaspoon cream of tartar ⓘ
- 14 teaspoon salt ⓘ
- 2 tablespoons sugar ⓘ
- 14 cup yellow cornmeal ⓘ
- 8 tablespoons unsalted butter, cut into chunks ⓘ
- 34 cup thick buttermilk ⓘ
- extra flour (for sprinkling) ⓘ
Instructions
- In a small baking pan, place the blueberries in one layer.
- Freeze them for 30 to 45 minutes or until firm.
- Set the oven at 400 degrees.
- Have on hand a large, heavy baking sheet.
- In a mixing bowl, sift the flour, baking powder, baking soda, cream of tartar, salt, and sugar.
- Whisk in the cornmeal.
- Scatter the chunks of butter over the mixture.
- Using a pastry blender or two round-bladed table knives, cut the fat into the flour until it is reduced to the size of large peas.
- Pour the buttermilk over the flour mixture, scatter over the blueberries, and use a spatula to stir lightly but thoroughly to form a dough.
- Bring the dough clumps together with your fingertips.
- The dough will be moderately moist but workable.
- Turn the dough out onto a lightly floured counter.
- With a rolling pin, roll it into a 3/4-inch-thick slab, keeping a square shape.
- With a straight-edged chef's knife, cut the dough into 12 rectangles that are about 1 3/4-inches long.
- Place them 1-inch apart on the baking sheet (if you prefer firmer sides), or 1/2-inch apart (for softer sides).
- Bake the biscuits for 15 to 18 minutes, or until set and golden.
- Transfer to a wire rack to cool slightly.
Nutrition & Diet Analysis (per serving)
583
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).