The Trick to Dazzlingly Blue Blueberry Biscuits

Don’t ask me why, but I associate foods with specific days of the week, like pizza with Fridays or pork chops with Thursdays. It’s part nostalgia, part subconsciousness, I guess. And these beautiful blue biscuits belong to the easy slowness of Sundays.

Featured in blogger Jerrelle Guy’s first book, Black Girl Baking, the drop biscuits get their bright hue from soaking blueberries in buttermilk (and a little sugar). From there, it’s the same biscuit process we know and love: mix dry ingredients with butter and your blueberry buttermilk, then drop the batter onto baking sheets for 12 minutes in a 425° F oven.

So why are these blue biscuits made for Sunday? Not because they echo end-of-weekend blues (although, hey, Sunday scaries are real). But because this no-fuss baking project won’t rush your leisurely morning routine.

“The longer you let the blueberries soak, the bluer the biscuits get,” Guy writes.

Slow down? Sounds like my ideal Sunday.

Blue Blueberry Drop Biscuits

View Recipe

Ingredients

1/2	cup (75g) frozen wild blueberries
2/3	cup (160ml) buttermilk, plus more for brushing
1/4	cup (50g) granulated sugar
1 3/4	cups (210g) whole wheat pastry flour or unbleached all-purpose flour
2	teaspoons (5g) baking powder
1/4	teaspoon baking soda
1	teaspoon salt
1/2	cup (112g) cold butter, cut into ½" (1.3cm) cubes, plus more for serving
1	dash sugar in the raw, for sprinkling (optional)

1/2	cup (75g) frozen wild blueberries
2/3	cup (160ml) buttermilk, plus more for brushing
1/4	cup (50g) granulated sugar
1 3/4	cups (210g) whole wheat pastry flour or unbleached all-purpose flour
2	teaspoons (5g) baking powder

1/4	teaspoon baking soda
1	teaspoon salt
1/2	cup (112g) cold butter, cut into ½" (1.3cm) cubes, plus more for serving
1	dash sugar in the raw, for sprinkling (optional)

Tell us how you spend your ideal Sunday in the comments below!