Blueberry Morning Biscuits
Southern biscuit meets American scone in this blueberry-filled morning splurge. Its not-too-sweet attitude leaves plenty of room for a generous honey drizzle or your favorite jam. A little salted butter never hurts!
Move rack to upper middle, and heat oven to 500°F. Line a baking sheet with parchment paper and set aside. Whisk together milk and eggs; reserve 1 tablespoon for brushing later.
In a separate bowl, whisk together flour, sugar, baking powder, orange zest and fine sea salt. Using a rubber spatula, press in very soft butter until mixture resembles cornmeal. (Alternatively, pulse for 5 seconds in a food processor.) Add rinsed blueberries and mix to coat. Pour in scant 2/3 cup milk mixture, and gently stir just until all of the flour is moistened. Dough will be wet.
Scrape onto a well-dusted cutting board and softly knead about 20 times, until dough is a touch smoother. Shape into a 1 to 1 1/4” thick round. Create biscuits using a well-floured 2 1/4” cutter. Place onto prepared sheet. Collect scrapes, gently knead, and cut more rounds, repeating as necessary. Brush with reserved 1 tablespoon of milk mixture and generously sprinkle with sanding sugar.
Reduce heat to 425°F and bake for 6 minutes, rotate pan and bake another 6 to 8 minutes, until risen and light golden brown, about 12-14 minutes total. Cool for 5 minutes on wire rack, and serve warm. If you happen to have leftovers (Though this is unexpected!) store frozen, in an airtight container, and reheat at 375°F on lined baking sheet until warmed through about 10 to 15 minutes.
Photograph by Farrell Scott
Fresh Ingredients Delivered!
Get connected to the finest organic farmers and artisans in your area. We deliver organic produce fresh from our family farm right to your door. From our field today to your fork tomorrow, there's a simple way to live deliciously!