I just love the weekend mornings. For starters, my boys are at their sweetest in the morning – they are such little snugglers! On the weekends I actually have time to cook them breakfast, and the boys love eating my experiments! I found a recipe on Pinterest last week for blueberry biscuits and have been looking forward to trying them. I modified the original recipe to use buttermilk instead of milk and I added 1/4 tsp baking soda to offset the acidity of the buttermilk.
Blueberry Buttermilk Biscuits
2 cups all-purpose flour
1 cup buttermilk
1/3 cup sugar
5 tbsp of butter
4 tsp baking powder
1 tsp salt
1/4 tsp baking soda
3 ounces of fresh blueberries
1) Place a stick of butter in the freezer for about an hour. Preheat oven to 450.
2) In a large bowl, mix the flour, sugar, baking powder, salt and baking soda together.
3) Add cold buttermilk and blueberries to the dry ingredients and mix.
4) Remove the butter from the freezer and cut into 1/4-inch cubes. Mix butter well with the biscuit dough.
5) Place dough on a floured pastry mat or wax paper, add more flour to the top and roll out until dough is about 1/2-inch thick.
6) Use a biscuit cutter to cut the dough, place on a baking stone and bake for 9 to 12 minutes.
I used a 3-inch biscuit cutter and had enough dough to yield 15 biscuits. 11 minutes in the oven and they were perfectly browned!
I decided to top my biscuit with some fig preserves that my sister-in-law Ashley canned. Great choice! The honey-like taste of the preserves were a perfect compliment to these biscuits!