These simple tweaks to my basic buttermilk biscuit recipe (available in my recipe box) elevated this recipe to new wonderful heights!
Biscuits are used as an ingredient.
2 cups all-purpose flour (I used White Lily flour, which is available in most Southern grocery stores)
1 tablespoon baking powder
1 1/2 teaspoon salt
3 tablespoons sugar
1 pound unsalted butter (cold)
3/4 cup buttermilk (enough to make the dough just moist enough)
1 cup frozen blueberries (we used frozen fresh blueberries overnight)
1/2 stick salted butter, melted
Sauce
1 cup of powdered sugar
3 tablespoons milk (or more if necessary)
1/2 teaspoon vanilla
Make it as follows:
Place the butter in little pats on a cookie sheet lined with wax paper. Place for at least 10 minutes in the freezer. If available, prepare a cast iron pan with a small bit of bacon oil. The simplest method is to fry one piece of bacon, clean out the skillet, and you’re ready to go!
Preheat the oven to 500°F.
Stir together the sauce ingredients (powdered sugar, milk, vanilla) until the powdered sugar is completely dissolved.
Mix together all of the dry ingredients (flour, baking powder, salt, and sugar), then cut in the cold unsalted butter. Cut in until the butter is about the size of a pea and is fully combined. Pour in the buttermilk. Slowly add more flour until the dough splits from the sides of the basin. Stir until just incorporated, then spread out onto a lightly floured surface.
Prepare a broad surface for kneading before you begin. (I use a large chopping board to make cleanup easier!) Flour should be sprinkled over the area. Sprinkle some flour over the dough and place it on the prepared surface. No need to roll the dough with a rolling pin; simply press it out and flatten to about 1/2′′ thickness. Place blueberries on top of the dough. Knead a few times more and flatten to about 1′′ thickness. (In my opinion, the thicker the better because they rise so nicely!) As the berries defrost, they will most likely flow onto the dough and you will see flecks of blue.
Place biscuits in a cast-iron skillet, making sure they are touching.
Bake for 10-12 minutes at 500 degrees. Remove the skillet from the oven after 6 to 8 minutes and coat the biscuits with melted salted butter. This is an essential step in the baking process. And be generous with it, brushing it on the sides of the biscuits if they are visible. Take them out when the tops get gently brown (and the blueberries burst). Once removed from the oven, the temperature in the center of the biscuits will stay quite hot, continuing the cooking process.
