Blueberry Buttermilk Cornmeal Biscuits
Blueberry Buttermilk Cornmeal Biscuits are one of our favorite summer teatime treats. To make these quick biscuits, I make a sweet buttermilk cornmeal biscuit dough. Then, I fold in blueberries and lemon zest. After I bake the biscuits, I top them with an easy glaze of powdered sugar, lemon juice, and lemon zest. Finally, I served these biscuits with the Cinnamon Plum tea from my Tea Runners September shipment. Every month, I receive four unique teas from Tea Runners. I love that the Cinnamon Plum tea is a caffeine-free herbal tea. I really enjoyed the tea’s sweet aroma, and it tasted divine. Best of all, each month’s subscription box makes 100 cups of tea. I also served the biscuits with homemade light and fluffy whipped cream and berries.
THE EQUIPMENT I USED
- A Shiny Baking Sheet- For the best biscuits, use a shiny baking sheet. Preferably, one with only one side.
- A Food Scale- If possible, weigh your flour and sugars.
- A Biscuit Cutter- You can buy sets of these at Williams-Sonoma.
- A Pastry Cutter- Use this to cut the butter into the flour to make these Blueberry Buttermilk Cornmeal Biscuits. Or just use your fingers.
THE INGREDIENTS NEEDED FOR BLUEBERRY Buttermilk Cornmeal BISCUITS
- Flour- I used King Arthur Flour. Sadly, White Lilly flour, is not available here in New York.
- Baking Powder and Baking Soda- Make sure they’re fresh.
- Butter- Use unsalted butter. Make sure it’s very cold.
- Blueberries- I’d use fresh blueberries. Frozen ones tend to bleed all over the biscuits, and then they look moldy.
- Buttermilk- Use full fat buttermilk.
- Powdered Sugar- This is for the glaze.
HOW I MADE MY BISCUITS
- First, I made my Blueberry Buttermilk Cornmeal Biscuits dough. It’s very important not to overmix the dough.
- Next, I patted out the dough. Again, be careful not to overwork the dough.
- Finally, I baked the biscuits and drizzled on the glaze.
If you like biscuits, you need to try these delightful Blueberry Buttermilk Cornmeal Biscuits.
Blueberry Buttermilk Cornmeal Biscuits
Ingredients
- 2½ cups all purpose flour (300g)
- ½ cup fine stoneground cornmeal (60g)
- ¼ cup granulated sugar (50g)
- 1 tsp. salt
- ½ tsp. baking soda
- 10 tbsp. cold unsalted butter, cut into half inch cubes (140g)
- 1 cup full fat buttermilk
- 1 cup fresh blueberries
- 2 tbsp. lemon zest
For the Lemon Glaze:
- 1 cup powdered sugar, sifted
- 1 tbsp. lemon zest
- 1 tbsp. lemon juice
Instructions
- Preheat the oven to 450 degrees.
- In a large bowl, sift together the flour, salt, baking powder, and baking soda. Using a pastry cutter, cut the butter into the flour into until the butter is the size of small peas. Using a fork, gradually stir in the buttermilk, taking care not to overmix. Carefully, fold in the lemon zest and blueberries.
- On a floured board, pat the dough into a half inch circle. Using a two-and-a-half-inch biscuit cutter, cut out 14 biscuits. You will have to re-pat out the dough to cut out all 14 biscuits. Try to handle the dough as little as possible.
- Place the biscuits on a heavy shiny baking sheet with a half inch of space between biscuits. Preferably use a pan with only one side. Bake the biscuits for 12 minutes, or until the tops are light brown.
- While the biscuits cool on a wire rack, make the Lemon Glaze: Mix together all the glaze ingredients in a small bowl. Add more lemon juice to thin it out, or more sugar to thicken it. Top with whipped cream and berries if you like.
