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I was intrigued by this recipe when it took a certainly nonconsensual ride on the social media rollercoaster on a facebook cooking group I belong to. It went like this: popular>wildly popular>backlash (“would people PLEASE stop posting about these biscuits!” and “I am LEAVING THIS GROUP FOREVER if one more person posts a picture of these biscuits I mean it you will NEVER see me again” and #cancelthebiscuits)>moved on to arguing about other things. How could I not make them? The fact that I have young adults, aka eaters, staying with me means that I have grateful food receptacles on site.
“Biscuits” is not exactly the right name but I get it – it’s close and gives people a frame of reference. They are a bit sweeter than typical biscuits and yet not to the point of the muffin – a pastry that is either so lacking in self-confidence that it compensates with obscene amounts of sugar in its sad plea for approval, or, is possibly a tool of Big Cake trying to lure people into eating its product for breakfast. (That can’t be it; Americans will happily eat crap 24/7).
Achieving that balance is one of its many attributes but it’s the honey-butter glaze – brushed on while still warm – that sets them apart and breaks facebook groups. It adds texture and sheen and a sweet, luscious finish.
I used a Pyrex pan and they turned out perfectly cooked despite mistakenly baking them at 450 for the first 20 minutes (I really need to stop reading recipes on my phone).
Blueberry Biscuits from Cook's Country, April/May 2021
1 hour, 30 minutes
1 hour, 30 minutes
- 1 tablespoon unsalted butter, melted, plus 10 tablespoons unsalted butter, cut into ½-inch pieces and chilled
- 3 cups (15 ounces) all-purpose flour
- ½ cup (3½ ounces) sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoons table salt
- 7 ½ ounces (1½ cups) blueberries
- 1 ⅔ cups buttermilk, chilled
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- Pinch table salt
- Adjust oven rack to middle position and heat oven to 425 degrees. Brush bottom and sides of 8-inch square baking pan with melted butter.
- Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Add chilled butter to flour mixture and smash butter between your fingertips into flat, irregular pieces. Add blueberries and toss with flour mixture. Gently stir in buttermilk until no dry pockets of flour remain.
- Using rubber spatula, transfer dough to prepared pan and spread into even layer and into corners of pan. Using bench scraper sprayed with vegetable oil spray, cut dough into 9 equal squares (2 cuts by 2 cuts), but do not separate. Bake until browned on top and paring knife inserted into center biscuit comes out clean, 40 to 45 minutes.
- Meanwhile, combine butter, honey, and salt in small bowl and microwave until butter is melted, about 30 seconds. Stir to combine; set aside.
- Remove pan from oven and let biscuits cool in pan for 5 minutes. Turn biscuits out onto baking sheet, then reinvert biscuits onto wire rack. Brush tops of biscuits with honey butter (use all of it). Let cool for 10 minutes. Using serrated knife, cut biscuits along scored marks and serve warm.
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