Saturday, April 16, 2011

Blueberry Biscuits With Lemon & Thyme

3 cups flour
3 T sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces or grated
1 cup buttermilk
6 cups blueberries
2/3 cup sugar
2 tablespoons water
1 tablepsoon grated lemon zest
2 teaspoons chopped thyme leaves

Preparing the blueberries:
Combine 6 cups blueberries, 2/3 cup sugar, and 2 tablespoons water in large saucepan. Stir the mixture until softened and syrup coats spoon. Cover and chill.

* * * * * * * *

Preparing the biscuits:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Whisk the flour, sugar, baking powder, salt, lemon zest, thyme leaves and baking soda in a large mixing bowl.

Using a food processor, pastry cutter, or your fingertips incorporate 3/4 cup chilled butter into the dry ingredients until the mixture resembles coarse meal.
Add the buttermilk and stir just until moistened. Using 1/2 cup dough for each biscuit, drop biscuits onto the prepared baking sheet, spacing mounds about 2-inches apart.

Bake the biscuits until they are golden brown on top, about 15 to 20 minutes or until a tester comes out clean. Serve the lemon-thyme biscuits sliced horizontally with sweetened blueberries served alongside.

Makes 12 biscuits


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