First of all, I just need to say Happy Father’s Day! And really not just the fathers. But to all the men who are positive role models. You may not know who you are, but I’m talking to all you men who are accepting and nurturing and unknowingly filling in the gaps. You all desserve a big “thank you” too!
I wrote about Father’s Day last year and about how I have been learning to connect with my father through my new found love of photography. Check it out here.
On numerous different occasions I have heard artists or musicians talk about what it feels like when an idea for a new piece starts entering their mind. All of them have a similar description of it. It’s always something along the lines of feeling like they are going to go crazy if they don’t get this creation out. It completely consumes them and their mind becomes obsessed with this idea. They talk about how if it doesn’t become an actual creation they feel like they are literally going to lose their mind.
I can definitely relate, though I couldn’t just a few years ago. When I was working on my music degree I never, never ever, had these feelings. The thought of writing my own piece of music made me have panic attacks. But now. NOW I can relate!
I have had this blueberry buttermilk biscuit (try saying that 10 times fast) idea nagging at my brain for several weeks now. Don’t get my wrong, I am not obsessing over eating whatever recipe I have an idea for. I am obsessing over the creation of it. The process of the creation, what the final product will look like, smell like, taste like. What the photos of it will look like. I long for the process of the creation of said idea. And it feels like a release when it is all over. I am never fully satisfied, but I work hard to accept what it became.
I didn’t have to work very hard to accept these babies. I had pictured in my head what Blueberry Buttermilk Biscuits would taste like, but these actually surpassed my expectations. I used my base recipe for buttermilk biscuits which is wonderfully flakey and buttery and just downright heavenly. But add some lemon zest and plump blueberries to the party and these just go to a whole new level.
There are a few secrets to making super flakey and tender biscuits. First you need to make sure your butter is really cold and you must work quickly when making the dough so that the butter doesn’t start to melt. You don’t want to overwork the dough once the liquid has been added or it gets tough. Handle it as little as possible! You also want to very gently pat the dough out and then fold it over on itself several times. This creates layers in the dough and will give you really flakey biscuits!
You should also know that these buttermilk biscuits can EASILY be made vegan. I have done it many times. All you have to do is sub the butter for either vegan butter or vegetable shortening. (If you use vegetable shortening just make sure you chill it first!) For the buttermilk, you can just mix 1 TBSP vinegar with a cup of a non-dairy milk and let it sit for about 5 minutes before using it.
I think that these are definitely going to be my go-to over blueberry muffins. They really are THAT good. Because I love blueberry muffins. But blueberry biscuits may just have taken over their place in my special breakfast rotation.
- 1/4 cup sugar
- zest of 1 lemon (divided)
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 TBSP baking powder
- 1/2 tsp cinnamon
- 1 stick very cold unsalted butter cut into small pieces (I usually cut it up and put back into the refrigerator to keep very cold until needed)
- 1 cup very cold buttermilk
- 1 cup frozen blueberries (you can use fresh, but put them in the freezer for at least 30 minutes. they will help keep the butter cold in the dough and produce flakey biscuits)
- 2 TBSP melted butter
- 1 lemon
- 1-2 cups powdered sugar
- Preheat the oven to 450ºF.
- Place sugar and 1/2 of the lemon zest into a large bowl. Rub the lemon zest into the sugar until combined and fragrant.
- Add the flour, salt, baking powder and cinnamon to the bowl with the sugar and stir until combined.
- Add the cut up butter to the dry ingredients and cut it into the flour using a fork or a pastry blender/cutter until it is worked in and about the consistency of cornmeal.
- Add in about half of the buttermilk and gently stir in. Add just enough of the rest of the buttermilk until the dough starts to come together and is no longer crumbly. You may not need all of it.
- Lightly flour a clean work surface and place the dough on top. Flour your hands and sprinkle a bit of flour on top of the dough.
- Gently press the dough out into a 1/4 inch thick layer.
- Spread the cold blueberries over the dough and gently knead the dough folding it several times on top of itself to work in the blueberries and create layers.
- Gently pat the dough out to 1 inch thick and use a biscuit cutter or the top of a glass to cut out the biscuits.
- You can gently pat together any scraps to get more biscuits (but remember the more you work with the dough, the tougher the biscuits become!)
- Place the biscuits in a cast iron skillet or in a round baking dish, making sure they are touching.
- Brush the tops of the biscuits with melted butter.
- Bake for 10-14 minutes, until lightly browned on top.
- Allow to cool for a few minutes before pouring on the glaze.
- In a medium sized bowl combine the other 1/2 of the zest and the juice of 1 lemon.
- Whisk in enough of the powdered sugar to create a glaze. Make as thin or thick as desired.
- Pour over the biscuits.
For a VEGAN option: *Substitute the butter with cold vegan butter or cold vegetable shortening *Substitute the buttermilk with non-dairy milk mixed with 1 TBSP of vinegar. Let sit for about 5 minutes before using.