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.