Cornmeal-Buttermilk Blueberry Biscuits

"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."
 
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Ready In:
1hr 15mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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