Plus, one of our favorite drop biscuit recipes.
Is there anything yummier than a freshly baked biscuit? If you find something, let us know. These versatile creations run the gamut from savory to sweet and are a welcome addition to pretty much any meal. Want to be a better biscuit baker? Batter up!
- We recommend soft white wheat for biscuit recipes. You can also use spelt for a nuttier flavor.
- The #1 secret for good biscuits is cold ingredients. Freshly milled flour is warm, so make sure you let it chill out in the fridge for 5-10 minutes before making your dough.
- Kitchen hack! Instead of laboring over cutting cold butter into your dough, you can freeze it and grate it into the dry ingredients.
- Don’t over work your biscuit dough. It does not need to be kneaded!
A favorite in one of our latest classes, “Biscuits, Bagels and English Muffins”, these Lemon Blueberry Sour Cream Biscuits are easy to make and quick to become a family favorite, too. They lay to rest the myth that biscuits need self-rising white flour in the mix. These biscuits are full of flavor and delicate texture. They are the perfect complement to your favorite hot beverage, special breakfast/brunch menu or even dessert. Heck, they are just plain delicious ANY time, no excuses needed.
This is a drop biscuit recipe – so only stir until the dry ingredients are combined and moistened, and don’t knead.
Lemon Blueberry Sour Cream Biscuits
Makes about 12 biscuits
Here’s what you’ll need:
- 2 ½ cups soft wheat flour, chilled after milling
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sucanat ( or 1/8 cup each honey granules and sucanat to give a milder flavor)
- ½ cup (1 stick) cold or frozen, unsalted butter
- 1 cup fresh or frozen blueberries
- ¾ cup sour cream
- 1/3 cup buttermilk
- 2 teaspoon honey granules, optional for sprinkling before baking
- 3/4 cup powdered honey granules
- 2 Tablespoons fresh lemon juice
Preheat oven to 400F. If using baking stone, place in oven to preheat.
In a large bowl, whisk together flour, baking powder, baking soda, salt and ¼ cup honey granules/sucanat mixture.
Cut cold butter into flour mixture until crumbly using a pastry blender or grate cold butter directly into flour mixture and toss to coat.
Stir in blueberries, sour cream, and buttermilk until dough comes together.
Drop dough about 2 inches apart on parchment lined or non-stick pan or directly on preheated hot baking stone. Sprinkle with honey granules.
Bake until golden brown, about 15 minutes.
While biscuits bake, prepare glaze. Powder honey granules in a blender. Add lemon juice and blend until smooth. Or whisk together powdered honey granules and lemon juice in a small bowl.
Drizzle glaze over warm biscuits. Share, and enjoy!