Breakfast Blueberry Biscuits | jovina cooks

 

Ingredients

8 tablespoons cold butter (1 stick)
3 cups self-rising flour
½ cup granulated sugar

1 cup blueberries, frozen work just fine
1 cup chilled buttermilk

Directions

Preheat oven to 475°. {lace aq silicone mat or parchment paper on a baking sheet.

Place flour and sugar in a mixing bowl Stir to combine. Work the butter into the flour with your fingers until small pieces form. Stir in blueberries and buttermilk just until combined.

Transfer to a floured board. Divide the mixture in half. With your hands shape each half into an 8×6 inch rectangle. With a wide spatula place each rectangle on the baking sheet. With a bench knife cut each rectangle into six even pieces. Do not separate.

Leave some space between each rectangle on the baking sheet. Bake for 18 minutes. Cool on a wire rack. When ready to serve cut the biscuits where they cut before baking. Serve with jam and butter or lemon curd.

 

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