Description
Rich buttery biscuits with blueberry pockets baked in a golden crust. The unique ‘swim’ method creates a tender, butter-laden base and a fluffy, fruity interior.
Ingredients
2 1/2 cups all-purpose flour
4 teaspoons baking powder
3 tablespoons granulated sugar
1 cup blueberries (fresh or frozen, thawed)
2 cups buttermilk
1/2 cup unsalted butter, melted
2 teaspoons turbinado sugar
Instructions
Preheat oven to 425°F (220°C)
Whisk flour, baking powder, 2 tablespoons granulated sugar, and 1/2 teaspoon salt in a bowl
Add buttermilk and mix until just combined (avoid overmixing)
Fold in blueberries and 1 tablespoon granulated sugar
Pour melted butter into a 9×13-inch baking dish
Place dough lumps in the butter pool and brush with remaining melted butter
Sprinkle turbinado sugar on top
Bake 30-32 minutes until golden
Notes
Thaw frozen blueberries and pat dry before using
For vegan version, use vegetable oil instead of butter and substitute buttermilk with almond milk + 2 tbsp vinegar
Biscuits will puff during baking and deflate slightly after cooling
- Prep Time: 15
- Cook Time: 30
- Category: Trend Recipes
- Method: Baking
- Cuisine: American