Blueberry Buttermilk Cornmeal Biscuits
Sweet biscuits filled with fresh blueberries.
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.
Nutrition
Calories: 200kcal
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