Best Blueberry Biscuits Recipe: Soft and Buttery
Cooking dinner today for family, and then a much needed rest a couple of days. Made another beautiful pan of Blueberry biscuits this morning.
Ingredients:
- 2 cups White Lily self-rising flour
- 1 stick frozen shredded butter
- 1 teaspoon additional baking powder
- 1 cup cold buttermilk
- Blueberries (if desired)
- Crisco for greasing
- 2 tablespoons butter, melted
Instructions:
- Shred butter into flour and coat.
- Add 1 teaspoon additional baking powder.
- Make a well and pour in the buttermilk.
- Mix until it forms a soft ball.
- Put dough on a floured surface.
- Fold at least 5-6 times, adding a little bit of flour as needed.
- Cut dough in half 2 times, placing half on top of each other. (If you’re adding blueberries, this is where you add them, between the folds.)
- Pat out dough to about 1 inch thick and cut with a biscuit cutter.
- Use a well-greased cast iron skillet. (I use Crisco.)
- Bake in a 500-degree oven for about 15 minutes until golden brown.
- Melt 2 tablespoons butter and brush on top after taking out of the oven.
