Yield: 6 to 8 biscuits
There is a restaurant chain Bojangles that is ubiquitous in South; I MUST seek one out any time I cross the Mason-Dixon line. The chain has a sweet buttermilk biscuit called the Bo-Berry, and when I found a recipe for Blueberry Biscuits that referenced these on Food52, I knew I had to try them. I changed a few parts of the recipe and added lemon (because I always add lemon). This is somewhere between a flaky buttermilk biscuit and cakey blueberry muffin. If you follow only one thing in this recipe, let it be this: YOU MUST KEEP THE BLUEBERRIES AS CLOSE TO FROZEN AS POSSIBLE! Putting the batter in the freezer throughout the process as instructed will ensure you have nice round, intact blueberries that don’t burst when you’re mixing and forming your biscuits. These biscuits would be equally as good with dried blueberries, but when fresh blueberries are in season, there’s really nothing better.
1 cup blueberries, frozen
4 tablespoons sugar, divided
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
4 tablespoons butter, frozen
1/2 cup buttermilk
2 tablespoons heavy cream
3 tablespoons crème fraiche or sour cream
1 egg yolk
1/2 teaspoon vanilla extract
Zest of 1 lemon
1 cup powdered sugar
Zest and juice of 1/2 to 1 lemon
1 to 2 teaspoons heavy cream, plus more to make the glaze consistency
1/2 vanilla bean, seeds scraped
1 lemon, zested into long strips/curls
Mix the blueberries with two tablespoons of the sugar and place in the freezer while you prepare the dry ingredients.
Whisk flour, baking powder, baking soda and salt together in a medium mixing bowl. Grate the butter on the coarse side of a box grater and cut into the dry ingredients with your fingers until the mixture resembles coarse sand, with some large bits of butter visible. Gently mix the blueberries into the flour mixture and place in the freezer while you prepare the wet ingredients.
Combine the buttermilk, cream, crème fraiche, egg yolk, vanilla and lemon zest with the remaining 2 tablespoons sugar. Fold the wet ingredients into the dry ingredients, gently stirring just until combined. Return to the freezer for at least 15 minutes.
Turn out onto a floured dough or counter. Lightly flour the top and gently form into a rectangle. Fold the dough onto itself about 3 to 5 times, until it has come together.
Line a large baking sheet with parchment paper and spoon the dough onto the sheet, leaving a little space between each biscuit. You can determine how small or large you want to make the biscuits, but I would do at least 1/4 cup size. Return to the freezer for at least 10 minutes.
Preheat the oven to 450° and bake the biscuits for 13 to 16 minutes, or until the tops are golden brown. In the meantime, mix all the glaze ingredients in a small bowl, whisking to thoroughly combine. Drizzle over the biscuits and garnish with strips of lemon zest.
Inspiration: Legendary Blueberry Biscuits on food52.com