Author Notes: There is something alarming about blue food. A real saturated blue feels artificial, and my mind struggles to connect it to a flavor. I find it amusing to take something as welcoming and familiar as a warm buttermilk biscuit, the kind that would wake me on the occasional Sunday morning, and turn it blue. The longer you let the blueberries soak in the buttermilk, the bluer the biscuits get. Place the bowl in the fridge to keep cold while they soak.
VEGAN OPTION: Replace the butter with dairy-free butter and replace the buttermilk with 2/3 cup (160 ml) of nut or grain milk mixed with 1 teaspoon of lemon juice or apple cider vinegar. Let the mixture sit for 5 minutes to curdle before adding it to the recipe.
Reprinted with permission from "Black Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing." —Jerrelle Guy
Makes: 9 biscuits
Prep time: 20 min
Cook time: 15 min
cup (75g) frozen wild blueberries
cup (160ml) buttermilk, plus more for brushing
cup (50g) granulated sugar
cups (210g) whole wheat pastry flour or unbleached all-purpose flour
teaspoons (5g) baking powder
teaspoon baking soda
cup (112g) cold butter, cut into ½" (1.3cm) cubes, plus more for serving
dash sugar in the raw, for sprinkling (optional)
- Preheat the oven to 425° F (220° C or gas mark 7), and have a lined baking sheet nearby.
- In a small bowl, toss the blueberries with the buttermilk and granulated sugar and set aside long enough for the milk to change color and get cold, 5 to 10 minutes.
- In a large mixing bowl, stir the flour, baking powder, baking soda, and salt together. Toss in the cubes of butter and flatten them between your fingers, breaking them into the flour just enough until the flour becomes damp and slightly mealy but there are still chunks of chickpea-size butter cubes dispersed throughout the flour. Make a well in the center of the flour and add the blueberries and buttermilk, mixing gently with your hands, compressing just until it comes together into a dough. You may or may not need all the liquid.
- Using a large ice cream scoop, drop about 1/4-cup (60g) spoonfuls of the batter onto the baking sheet, keeping 1 to 2 inches (2.5 to 5cm) of space between each biscuit. Brush the tops with more buttermilk, sprinkle with the raw sugar, if you'd like, and bake for 12 to 15 minutes, or until puffed, golden on the outside, and powder blue on the inside.
- Remove from the oven, and serve warm with more butter.
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