A Perfect Feast

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

Sweet biscuits filled with fresh blueberries.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Bread

Cuisine American

Servings 14 2 1/2 inch biscuits

Calories 200 kcal

Ingredients

  

1x2x3x

• 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.

Nutrition

Calories: 200kcal

Keyword bread

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