Blueberry Biscuits

THE BISCUITS INGREDIENTS :

All-purpose flour; I used 270 grams and plus more for the worktop.
1¼ Cup.Of whole milk.
1 Cup.Of frozen blueberries.
1/2 stick.Of unsalted melted butter.
3 large spoons.Of granulated white sugar.
1 large spoon.Of baking powder.
1½ small spoons.Of salt.
1 frozen stick of unsalted butter, shaved.

TO MAKE A LEMON GLAZE, YOU’LL NEED:

1 Cup.Of powdered sugar.

2 large spoons.Of milk.

1 large spoon.Of freshly squeezed lemon juice.

1 small spoon.Of fresh lemon peel.

¼ small spoon.Of pure vanilla extract.

BEFORE YOU START:

Turn the oven’s temperature to 500 degrees Fahrenheit, and grease a 10-inch cast-iron skillet, and put it aside for later. If an iron skillet is not available, around skillet would work.

THIS HOW TO MAKE THE BISCUIT:

Before you start making this recipe, take a look at the images above. They’ll show you how to make the dough and add the frozen blueberries step by step.

Step 1:

Whisk together flour, sugar, baking powder, and salt in a mixing bowl. Mix in the butter and buttermilk so it is well combined. Make sure you’re not too confused. The mixing would be sticky and moist.

Step 2:

Transfer the mixture to a work surface. Stir the biscuit dough gently, adding flour if necessary, until it is no longer sticky.

Step 3:

Pat the dough into a 1/2-inch thick layer using your fingertips. Blueberries are strewn over the dough.

Step 4:

Fold half of the dough over the other half gently, ensuring sure both of the grapes are included.

Step 5:

Fold the dough in half again, softly. Raise the dough to a thickness of around 1 inch.

Step 6:

Slice the cookie with a cookie cutter, being cautious not to spin the cutter when slicing. It should be able to cut straight up and down.

Step 7:

Bring some blueberries that have dropped off back into the dough, and make a disk out of the pastry, then drain it and shape it into biscuits.

Step 8:

Be sure the biscuits aren’t touching in a greased iron skillet. I made 10 biscuits with a 2-inch knife. If you don’t have an iron skillet, a 9-inch circular pan would work perfectly.

Step 9:

Bake the biscuits for 10 minutes in a preheated oven, until they are growing but not browning on top.

Step 10:

Remove them from the oven and brush them with melted butter, making sure to coat all of the biscuits. Return the biscuit to the oven and bake until golden brown on top, then extract from the oven.

THIS IS HOW TO MAKE THE LEMON GLASS:

Step 1:

In a two-cup mixing cup, combine all of the ingredients. Whisk until the paste is smooth and the powdered sugar is dissolved. Serve directly on top of spicy biscuits.

Step 2:

The biscuits may be kept in an airtight container for up to a day, although they are better the day they are produced. Cover the biscuit in a paper towel and microwave it for 10 seconds to reheat it.

Before storing your biscuits in an airtight bag, allow them to cool to room temperature. They’ll last 2 days at room temperature and up to a week in the freezer. They’ll still be edible at that point, but they’ll have dried out a little.

I HOPE YOU’LL ENJOY THIS BISCUIT RECIPE, AND IF YOU’RE A BISCUIT CRAVING, MAKE SURE TO CHECK OUT THE DIFFERENT BISCUIT RECIPES I’VE ADDED TO THE RELATED POSTS BELOW!!