5 Ingredients or Fewer

Blueberry Biscuit Rolls

by:
June  7, 2018
Photo by Laurie
Author Notes

All the buttery, crispy, soft delight of a good biscuit with the sweet juiciness of berries. —Laurie

  • Prep time 15 minutes
  • Cook time 15 minutes
  • Makes 12
Ingredients
  • 2 cups AP flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 8 tablespoons (one stick) unsalted butter, cold and cut into small dice plus 2 more tablespoons for brushing
  • 3/4 cup cold buttermilk
  • 1 teaspoon vanilla
  • 1/4 cup raw (turbinado) sugar
  • 1 cup blueberries (frozen or fresh)
In This Recipe
Directions
  1. Preheat oven to 450º convection, 475º conventional Whisk dry ingredients together in a large bowl. Add vanilla to buttermilk. Drop in cold butter cubes and work in with your fingers until shaggy and butter shards are about dime-sized. Pour in most of cold buttermilk and fold in with spatula. If it seems dry, add the rest and stir a few more times.
  2. Dump onto a floured surface and knead gently about three times and pat into a rough 1/2" thick rectangle. Using a rolling pin, gently roll into a 12" x 10" rectangle. Scatter blueberries over the top leaving a 3/4" border (I left closer to an inch and had blueberry-less rolls on the ends). Sprinkle about one tablespoon of raw sugar over the berries. Roll towards yourself being careful not to compress it too much. Pinch seam so it stays shut. Brush roll with melted butter and roll in remaining raw sugar. Cut roll into one inch pieces and place face up on an ungreased sheet pan. Bake for 12 minutes or until brown and bubbly. Cool completely.

See Reviews

See what other Food52ers are saying.

  • mrslarkin
    mrslarkin
  • Laurie
    Laurie
Review