![]() ![]() That way, the butter is added in small chunks and all you need to do is stir to coat with the flour before adding the buttermilk which brings the batter together. You could cut the butter into the flour with two knives or a pastry cutter, but I find the easiest and quickest way to do this is to freeze the butter briefly and then grate it into the flour using a box grater. If you want your buttermilk biscuits to be soft, tender and crumbly, you want to make sure you leave the butter somewhat intact in the batter, rather than letting it melt and incorporate completely into the flour. While you can create a substitute for buttermilk (scroll down for that too), I really do think these are best made with true buttermilk. If you don’t have any self-rising flour, scroll down to read about substitutions. A few words about these simple ingredients… White Lily self-rising flour is my first choice for flour because it is made with soft winter wheat, which helps create a very tender crumb. To make a blueberry buttermilk biscuit, you’ll just need to add blueberries and lemon zest to the regular ingredients. The ingredients for buttermilk biscuits are pretty basic – self-rising flour, unsalted butter, buttermilk, salt and sugar. Don’t think of it as a traditional Southern biscuit, but more of a delightful dessert or sweet afternoon snack. My traditional buttermilk biscuits have a lightly sweet flavor which, based on reader response, seems is quite controversial! Well, brace yourself because this big blueberry skillet biscuit adds a little more sugar, along with blueberries and lemon zest. I love their soft, tender crumbly nature and I love how receptive they are to additional ingredients and flavors. Not only did the surface sugar help the biscuits taste sweet, it also helped them brown better.I’m a big fan of buttermilk biscuits. The solution: I sprinkled the biscuits with sugar. What happens to sugar as it’s heated? It melts! The key to keeping my biscuits perky was eliminating the sugar. ![]() Since my biscuit recipe doesn’t call for sugar, I had lifted the sugar amount from my scone recipe. But no! While the biscuits browned, the biscuits in batch number three still spread more than a good biscuit should have. Surely I’d achieve perfection this round. Next batch I used room temperature blueberries and a metal pan. The frozen butter and blueberries in the dough slowed the heating process even more. ![]() For some unexplainable reason I had used Pyrex, which retains heat well but takes a long time to heat up. I usually make my biscuits in a metal baking pan. The frozen blueberries, in fact, kept the starch from setting before the butter melted. Reasoning that room temperature blueberries would burst during baking and make the biscuits soggy, I used frozen ones. Like the Red Lobster-style biscuits the ones from batch number two were flat, wan, and greasy. ![]() As these biscuits baked, I peeked in the oven. Using my time-tested biscuit and scone formulas as a guide, I made my first (and what I thought would be my only) batch. With that experiment behind me, I moved on. They reminded me of the ones at the Red Lobster Mom and Dad used to take me to-flat and greasy good rather than the taut, perky biscuits I was used to. What was there to lose? And in fact the resulting biscuits weren’t bad. I almost tossed the batch but decided to bake them anyway. As I suspected the lukewarm oven caused the butter to melt and the dough to deflate and spread. Rather than pop the biscuits in a hot oven, he suggested letting them sit in a 170 degree oven for 45 minutes to let them proof (for lack of a better term) before cranking up the heat for browning.įor someone whose method is exactly the opposite-I grate frozen butter into the flour and pop the formed biscuit dough into in a hot oven as quickly as possible so the starch sets before the butter melts-his logic didn’t make sense.īut I was open and gave it a try. Why not, I thought.Ĭoincidentally a of mine had just offered a tip while I was in Panama City, FL last week. Maybe we could develop one for blueberry biscuits. Maggy observed that while there are sweet scones, there aren’t many sweet biscuit recipes. ![]()
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