Blueberry biscuits are my new breakfast crush. Warm from the oven, made from ingredients I always have on hand, and fifteen minutes prep time -- yes, please!
The recipe is based on this Smitten Kitchen recipe. The first time I tried it, I used frozen strawberries. They were delicious - frozen strawberries, thawed and patted dry, became super jammy in the biscuits. Oh, my.
But, I wanted easier. And I wanted blueberries. I started to make a batch weekly, freezing most of the biscuits and baking them off as I wanted them for breakfast. Over a couple of weeks, the recipe evolved. And, voila.
280g all purpose flour
1 TBS aluminum free baking powder
50g granulated sugar
1/2 tsp (heaping) coarse kosher salt (or, 1/2 tsp table salt)
1 tsp lemon zest
1/4 tsp cinnamon
85g cold unsalted butter (frozen, preferably)
1 c frozen blueberries
1 c plus 2 TBS heavy cream
Preheat oven to 425F.
Whisk to combine the first six ingredients in a large, wide mixing bowl. Using a hand grater, grate butter across the surface of the dry ingredients as evenly as possible. Add blueberries the same way - spreading them out on top of the butter. Use a rubber spatula or wooden spoon to quickly and gently fold the butter and berries into the dry ingredients. Add cream and fold though. Bring any crumbly bits into the dough by hand. You don't want to over handle it, but you'll need to put in some errant dry bits. When you have a mostly cohesive pile, turn it on to a lightly floured cutting board and pat it into a rectangle like so.
Then, because it's easier, cut your rectangle like so -- avoiding the hassle of re-patting the remaining cuttings of round biscuits.
Transfer the biscuits you'll eat right away to a prepared baking sheet and bake for 15-17 minutes, until golden at the edges.
The remainder of the biscuits can be frozen (I put them on a silpat in the freezer, well separated, for a couple of hours) and then individually wrapped in parchment and dropped in a freezer bag for future use. These will require a few extra minutes in a the oven at 425, but they can be baked directly from the freezer.