Prep 1 hr
Cook 15 mins
If using thin buttermilk, add only 2/3 cup to the dough at first, then add the remaining 2 tablespoons or so, or enough to make a dough that comes together. From Lisa Yockelson.
- 2⁄3 cup fresh blueberries, picked over
- 1 3⁄4 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon cream of tartar
- 1⁄4 teaspoon salt
- 2 tablespoons sugar
- 1⁄4 cup yellow cornmeal
- 8 tablespoons unsalted butter, cut into chunks
- 3⁄4 cup thick buttermilk
- extra flour (for sprinkling)
- In a small baking pan, place the blueberries in one layer. Freeze them for 30 to 45 minutes or until firm.
- Set the oven at 400 degrees. Have on hand a large, heavy baking sheet.
- In a mixing bowl, sift the flour, baking powder, baking soda, cream of tartar, salt, and sugar. Whisk in the cornmeal. Scatter the chunks of butter over the mixture. Using a pastry blender or two round-bladed table knives, cut the fat into the flour until it is reduced to the size of large peas.
- Pour the buttermilk over the flour mixture, scatter over the blueberries, and use a spatula to stir lightly but thoroughly to form a dough. Bring the dough clumps together with your fingertips. The dough will be moderately moist but workable.
- Turn the dough out onto a lightly floured counter. With a rolling pin, roll it into a 3/4-inch-thick slab, keeping a square shape.
- With a straight-edged chef's knife, cut the dough into 12 rectangles that are about 1 3/4-inches long. Place them 1-inch apart on the baking sheet (if you prefer firmer sides), or 1/2-inch apart (for softer sides).
- Bake the biscuits for 15 to 18 minutes, or until set and golden. Transfer to a wire rack to cool slightly.