How many times have we made cookies? Hundreds?? And how many times have we made chocolate chip cookies?? Uh…hundreds?? We’re particular!
Sometimes we want thin & crispy, sometimes we want chewy & sometimes we want the biggest, chunkiest chocolate-y-iest cookie we can possibly dream of.
We probably have 4 or 5 go to chocolate chip cookie recipes depending on what specific type we’re hankering for. Variety is the spice of life of course.
Well, if variety means 5 types of the same exact thing. Uh yeah sure, go with that.
Likewise, we need as many recipes for blueberry laced breakfast treats. Obviously.
Do we want a crumbly, warm Blueberry Scone? Or an earthy Lemon Blueberry Cornmeal Muffin? A triple berry muffin perhaps? Or these, our latest bright & early berry baked good, Blueberry Buttermilk Biscuits with a divinely tangy lemon zest glaze.
Fruit on top of fruit – practically diet food dumplings!
Blueberry Buttermilk Biscuits with Lemon Glaze
Makes 6 biscuits
Adapted from Come On In: Recipes from the Junior League of Jackson, Mississippi
2 cups flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup sugar
1/3 cup vegetable shortening
3/4 cup buttermilk
3/4 cup fresh blueberries
Zest of 1 lemon
Juice of 1 lemon
3 tablespoons unsalted butter, melted
1 cup confectioners sugar
1 teaspoon pure vanilla extract
Preheat oven to 400 F.
In a large bowl combine flour, baking powder, baking soda, salt & sugar and blend. Using your hands, mix in shortening until mixture resembles a coarse meal (this can also be done quickly in a food processor). Whisk together the egg & buttermilk and stir into flour mixture until combined. Mix in blueberries.
Dump dough out onto a floured surface and pat into a rough rectangle about an inch thick. Cut dough using a 3 inch biscuit cutter (a glass works too) & place on a parchment lined baking sheet. Bake for 15 minutes until tops are pale golden.
While the biscuits are baking, prepare the lemon glaze by mixing together the lemon zest, lemon juice, butter, confectioners sugar & vanilla in a small bowl. Mix until smooth. Spoon glaze over warm biscuits and serve.
These will keep for a day covered at room temperature but are best served the day they're made.