Blueberry Buttermilk Biscuits with Fresh Berries From My Local Farmers Market скачать в хорошем качестве

Blueberry Buttermilk Biscuits with Fresh Berries From My Local Farmers Market

I really like making biscuits on the weekend using fresh berries from my local farmers market. This week, they had small but really sweet blueberries, and I couldn’t resist making a batch. I often will freeze half of them if I’m not having folks over. They do well in the freezer, and I just put them in the fridge the night before I’m going to enjoy them. I can reheat them in the oven for about 10 minutes or just pop them in the microwave. Blueberry Buttermilk Biscuits Homemade biscuits are just about the best kind of comfort food. You can eat them with just a bit of butter. They are great for any meal and only require a few ingredients. And, if you don’t have buttermilk, I do have an alternative for you. Buttermilk Biscuits makes 8-10 8 tbl (1 stick) Cold Butter 2 1/2 cu Self-Rising Flour 1 tsp Baking Powder 1/2 tsp Baking Soda 1 tsp Salt 1/4 cu Sugar 1 1/4 cu Buttermilk* 1 cu Blueberries Additional Flour, for rolling 1 tbl Butter, melted to brush on top of biscuits after baking Method Dice butter into tiny bits (or use a cheese grater to shred), put them in the freezer for 15 minutes. In a medium sized bowl, mix together flour, baking powder and baking soda. Put the flour mixture in freezer. Measure buttermilk and put it in freezer as well. Preheat oven to 400 degrees F. After all the ingredients have been in the freezer for 15 minutes (or refrigerator for 30 minutes), quickly mix butter into flour with a fork until well distributed (or use a pasty cutter). Pour in milk mixture and quickly mix ingredients together. Fold in blueberries. Put about 1/2 cup of flour on a work surface and pour mixture on top. Work dough till it comes together, then roll it out and tri-fold it like a piece of paper going into an envelope. Roll it out again and repeat that process 3 times. Finally roll it out to about a 12” by 5” rectangle. Put more flour in a small bowl. Use a 3” pastry cutter and dip it in the flour each time before cutting a biscuit. Cut straight down (don’t twist). Place biscuits on a baking sheet touching each other. Reshape extra dough for last few biscuits. Bake for about 20 minutes or until they just start to brown on top. Remove from oven and brush the 1 tablespoons of melted butter on top. Serve warm or room temperature. *if you don’t have buttermilk, pour 1 tablespoon of vinegar into a measuring cup. Pour regular milk on top to reach the 1 1/4 cup level. Let stand for 15 minutes before continuing with the recipe.