Blueberry + Lavender Buttermilk Biscuits
Blueberry + Lavender Buttermilk Biscuits
Ingredients:
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup VERY COLD unsalted butter
1 cup VERY COLD buttermilk
4 tablespoons honey
3 tsp culinary lavender,chopped*
1 cup fresh blueberries
Instructions:
Preheat oven to 400 F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt and lavender. Grate in the butter and use a fork or a pastry cutter and mix until the butter has been incorporated into the flour. Stick the bowl in your refrigerator to chill for 10 minutes.
Meanwhile, whisk together the buttermilk and honey in a measuring cup. Add 3/4 of the buttermilk mixture to the bowl with the butter/flour mixture and stir gently just until the dry ingredients are moistened then fold in the Blueberries.
Transfer the dough to a lightly floured surface and quickly form into a rough square. Be careful not to overmix—The dough may still be a little crumbly, that’s fine.Pat the dough into a 1-inch-thick rectangle. Fold the dough letter-style into thirds, then lightly pat the dough back out into another 1-inch rectangle. Try to handle the dough as quickly and lightly as possible. Repeat the folding 3 more times; after the final fold, press or lightly roll the dough into a ½-inch-thick rectangle.
Using a square,round biscuit cutter, cut biscuits from the dough (don’t twist the cutter, use a straight up and straight down motion) and transfer to the prepared baking sheet, leaving about 1 inch of space between them. Alternatively, if you don’t have either biscuit cutter like i do, use a very sharp knife to cut the biscuits into squares.
Brush with the rest of the buttermilk mixture and bake until the biscuit tops are light golden brown, 10 to 15 minutes.
Enjoy with honey butter**, as a sandwich or with jelly!
** to make the honey butter, take about 5 tbsp of butter at room temperature and mix in honey (about 3 tsp)
