Buttery Blueberry Ginger Biscuits
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
57
Spice
38
Sweetness
42
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2.25 cups
All-Purpose Flour (divided)1 tsp
Baking Powder1 tbsp
Granulated Sugar (optional)1 tsp
Salt1 cup
Buttermilk (divided)3 cup
Blueberry (fresh)Directions:
1
Fork-sift or whisk 2 cups of flour, baking powder, sugar, and salt in a large bowl, preferably wider than it is deep, and set aside the remaining 1/4 cup of flour
2
Scatter the 1/4-inch-size pieces of chilled fat over the flour and work in by rubbing fingers with the fat and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese
3
Scatter the 1/2-inch-size pieces of chilled fat over the flour mixture and continue snapping thumb and fingers together until no pieces remain larger than a pea
4
Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing
5
If this method took longer than 5 minutes, place the bowl in the refrigerator for 5 minutes to rechill the fat
6
Make a deep hollow in the center of the flour with the back of your hand
7
Pour 3/4 cup of the buttermilk into the hollow, reserving 1/4 cup buttermilk, and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the liquid
8
Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl
9
If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of reserved milk, just enough to incorporate the remaining flour into the shaggy wettish dough
10
If the dough is too wet, use more flour when shaping
11
Lightly sprinkle a board or other clean surface using some of the reserved flour
12
Turn the dough out onto the board and sprinkle the top lightly with flour
13
With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch-thick round, using a little additional flour only if needed
14
Flour again if necessary, and fold the dough in half a second time
15
If the dough is still clumpy, pat and fold a third time
16
Pat dough out into a 1/2-inch-thick round for a normal biscuit, 3/4-inch-thick for a tall biscuit, and 1-inch-thick for a giant biscuit
17
Brush off any visible flour from the top
18
For each biscuit, dip a 2 1/2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter
19
The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits
20
Toss the blueberries with the ginger
21
Push 6 blueberries into each biscuit round; don't allow the blueberries to touch each other
22
To skillet-fry, heat an iron skillet until hot and add the melted butter
23
Using a metal spatula, move the biscuits to the skillet
24
Cook 2 minutes or until lightly browned on the bottom
25
Turn the biscuits over with the spatula and cook an additional 2 minutes
26
Remove to a plate and sprinkle with confectioners' sugar if desired
27
To bake, preheat oven to 425 degrees F
28
Move the biscuits to a greased cake pan and bake them on the top rack of the oven for a total of 10 to 14 minutes until light golden brown
29
After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly
30
If so, slide another baking pan underneath to add insulation and retard browning
31
Continue baking another 4 to 8 minutes until the biscuits are light golden brown
32
When the biscuits are done, remove from the oven and lightly brush the tops with softened or melted butter
33
Turn the biscuits out upside down on a plate to cool slightly
34
Serve hot, right side up, and sprinkle with confectioners' sugar if desired
35
Fork-sift or whisk 2 cups of flour, baking powder, sugar, and salt in a large bowl, preferably wider than it is deep, and set aside the remaining 1/4 cup of flour
36
Scatter the 1/4-inch-size pieces of chilled fat over the flour and work in by rubbing fingers with the fat and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese
37
Scatter the 1/2-inch-size pieces of chilled fat over the flour mixture and continue snapping thumb and fingers together until no pieces remain larger than a pea
38
Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing
39
If this method took longer than 5 minutes, place the bowl in the refrigerator for 5 minutes to rechill the fat
40
Make a deep hollow in the center of the flour with the back of your hand
41
Pour 3/4 cup of the buttermilk into the hollow, reserving 1/4 cup buttermilk, and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the liquid
42
Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl
43
If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of reserved milk, just enough to incorporate the remaining flour into the shaggy wettish dough
44
If the dough is too wet, use more flour when shaping
45
Lightly sprinkle a board or other clean surface using some of the reserved flour
46
Turn the dough out onto the board and sprinkle the top lightly with flour
47
With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch-thick round, using a little additional flour only if needed
48
Flour again if necessary, and fold the dough in half a second time
49
If the dough is still clumpy, pat and fold a third time
50
Pat dough out into a 1/2-inch-thick round for a normal biscuit, 3/4-inch-thick for a tall biscuit, and 1-inch-thick for a giant biscuit
51
Brush off any visible flour from the top
52
For each biscuit, dip a 2 1/2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter
53
The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits
54
Toss the blueberries with the ginger
55
Push 6 blueberries into each biscuit round; don't allow the blueberries to touch each other
56
To skillet-fry, heat an iron skillet until hot and add the melted butter
57
Using a metal spatula, move the biscuits to the skillet
58
Cook 2 minutes or until lightly browned on the bottom
59
Turn the biscuits over with the spatula and cook an additional 2 minutes
60
Remove to a plate and sprinkle with confectioners' sugar if desired
61
To bake, preheat oven to 425 degrees F
62
Move the biscuits to a greased cake pan and bake them on the top rack of the oven for a total of 10 to 14 minutes until light golden brown
63
After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly
64
If so, slide another baking pan underneath to add insulation and retard browning
65
Continue baking another 4 to 8 minutes until the biscuits are light golden brown
66
When the biscuits are done, remove from the oven and lightly brush the tops with softened or melted butter
67
Turn the biscuits out upside down on a plate to cool slightly
68
Serve hot, right side up, and sprinkle with confectioners' sugar if desired
69
Variations: Peaches, raspberries, blackberries, and other soft fruits (cut blueberry-sized if necessary) do beautifully in this recipe as well
70
Candied ginger or cinnamon are happy in the biscuits as well
71
Peaches, raspberries, blackberries, and other soft fruits (cut blueberry-sized if necessary) do beautifully in this recipe as well
72
Candied ginger or cinnamon are happy in the biscuits as well
73
Variation: Green Onion Biscuit Melt 2 tablespoons butter in a 10-inch skillet over low heat
74
Evenly distribute 1 teaspoon granulated sugar and 1/2 of a sliced green onion
75
Pat biscuits into the skillet, overlapping the biscuits slightly
76
Sprinkle with more sliced green onion
77
Cover skillet and cook 5 minutes over medium heat
78
Turn biscuits over with a pancake turner
79
Add 2 more tablespoons butter
80
Cover and cook 5 minutes longer
81
Serve warm
82
Melt 2 tablespoons butter in a 10-inch skillet over low heat
83
Evenly distribute 1 teaspoon granulated sugar and 1/2 of a sliced green onion
84
Pat biscuits into the skillet, overlapping the biscuits slightly
85
Sprinkle with more sliced green onion
86
Cover skillet and cook 5 minutes over medium heat
87
Turn biscuits over with a pancake turner
88
Add 2 more tablespoons butter
89
Cover and cook 5 minutes longer
90
Serve warm