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Author Notes: Just slightly sweet, these flaky biscuits are bursting with juicy summer blueberries. A touch of lemon zest brightens up all the buttery layers. —Posie Harwood
Makes 6 medium biscuits
- 2 cups (8 1/2 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar + more for sprinkling
- zest of 2 lemons
- 6 tablespoons cold unsalted butter
- 1 cup fresh blueberries
- 1/2 cup cold milk
- Preheat the oven to 450º F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and lemon zest.
- Cut the butter into the dry ingredients using a fork or pastry cutter until it's in mostly pea-sized chunks -- some chunks can be slightly larger and some smaller, but don't overwork it.
- Add the blueberries and stir to combine.
- Add the milk, stir the dough with a fork until it is somewhat evenly moistened, then knead it a few times in the bowl so it mostly comes together in a ball but don't overwork it at all. It should not be cohesive and there should be chunks of drier areas and some wetter areas.
- Turn the dough out onto the parchment-lined sheet, and fold it over onto itself until there aren't any dry spots remaining. Don't think of this as kneading: You want to handle it gently and as you fold, the wet/dry areas will disappear. Fold about 10 times, then gently press the dough down to a rectangle about 2" high.
- Using a sharp knife, cut the dough into 2" squares and separate them slightly on the baking sheet. Sprinkle extra sugar over the top of each.
- Bake for about 12-15 minutes, or until golden brown. Let cool slightly, then eat!