Legendary Blueberry Biscuits

By Alchemist • July 14, 2014

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Author Notes: In North Carolina, the fast food chain Bojangles has a monopoly on biscuits. It’s impossible to live here and not hear people talking about "Boberry biscuits." I think they're all right, but I always find their blueberry taste lacking -- so I decided to step up to the plate and try my hand at making my own version. Here they are! (For information on the science and techniques involved in this recipe, go to my website: http://darkchocolatealchemist.com/kneading/blueberry-biscuits/) —Alchemist Food52 Review: You can't go wrong with a combination of summer's best fruit folded into pillowy biscuit dough. The dough itself is not too sweet, allowing the fruitflavor to shine through -- and the simple vanilla glaze brings these treats to the next level. These certainly aren't your average biscuits.  —Grace Flack

Serves 8

Blueberry Biscuits

• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter, frozen for about 10 minutes
• 1/2 cup buttermilk
• 2 tablespoons heavy cream
• 3 tablespoons Greek yogurt
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 1 cup blueberries (frozen are easier to handle)
• 4 tablespoons granulated sugar

Icing

• 1/2 cup confectioners sugar
• 2 1/2 teaspoons milk
• 1/4 teaspoon vanilla extract

1. Fold two tablespoons of the granulated sugar into the blueberries, then place them in the freezer. This helps prevent the blueberries from bursting in the oven.
2. Combine the salt, the baking soda, the baking powder, and the flour. Grate the frozen butter into the dry ingredients.
3. Using your hands, pinch and rub the butter into the flour until the mixture resembles coarse sand, with some larger pebbles of butter. Mix the blueberries into the flour mixture, and place the whole thing in freezer.
4. Combine the buttermilk, the heavy cream, the Greek yogurt, the egg yolk, and the vanilla with the remaining sugar. Take the dry ingredients from the freezer, then fold in the wet ingredients. Stir until everything is just incorporated
5. Form the dough into a ball. I have a special "kneading" technique, which you can use to avoid warming the dough with your hands: Dump out the dough on a piece of floured wax paper, then fold the right end of the wax paper over the dough and gently pat it down. Do the same folding and patting step with the other side. Repeat this motion 3 to 5 times, until dough has come together neatly.
6. Using a spoon, dollop the dough onto an ungreased baking sheet. Place it in the freezer for 10 minutes. Preheat the oven to 450° F.
7. Remove the baking sheet from freezer and put it in the oven for 13 to 15 minutes, or until the tops of the biscuits are golden brown.
8. To make the icing, combine the confectioners sugar with the milk and the vanilla until smooth. Drizzle it over the biscuits with a spoon, or brush it on with a pastry brush.