The word “biscuit” is more complicated than you may think… in the United States we know a biscuit to be a soft leavened bread made with flour, butter, milk and baking powder. We serve it with jam or gravy or fried chicken. In England, Ireland and most other english speaking countries a biscuit is more like what we would call a cookie or a cracker.
After the War of Independence european immigrants decided a cookie or cracker would be the name for a hard baked product, and a biscuit would be a soft bready baked item – that decision has stuck ever since.
For the most part it has anyway… Here is a list of definitions of the word “biscuit” from urbandictionary.com…
- A handgun
- A booty/tush
- Someone with a tough exterior, but a cuddly inside
- A good looking girl
- Someone who is flaky all the time
- A bed
- A hockey puck
So now you see why this simple word can be so complicated. At least they’re pretty easy to make! The American version, that is. And Baker Bettie makes them both easy and delicious, this is 100% her recipe, and I’ve wanted to make it ever since she posted it about a month and a half ago.
I also realized, while I was roaming around her beautiful blog that I never announced on my blog that I won her Cookie Wars contest! It’s kind of old news now… but the write up is here. She did such a great job with the write up and I had a wonderful time participating.
Now on to Baker Bettie’s Blueberry Buttermilk Biscuits!
Blueberry Buttermilk Biscuits with Lemon Glaze
- 1/4 cup sugar
- zest of 1 lemon
- 2 cups AP flour
- 1/2 tsp salt
- 1 Tbsp baking powder
- 1/2 tsp cinnamon
- 1/2 cup (1 stick) cold butter, cubed
- 1 cup buttermilk, cold, plus extra for brushing
- 1 cup blueberries, frozen, I used fresh, but put them in the freezer for 30-60 minutes before using.
- Juice of half a lemon
- 1/2 – 1 cup powdered sugar
Preheat your oven to 450 degrees and grease a cast iron skillet.
Combine the sugar, lemon zest, flour, salt, baking powder and cinnamon. Add the butter and work it in using your hands or a pastry cutter.
Then slowly add the buttermilk, a couple tablespoons at a time until the dough comes together. Transfer it to a floured work surface and flatten it out. Sprinkle the blueberries over the top of the dough and fold/knead a few times until the blueberries are worked in, then flatten out the dough into a 1 inch thick disk.
use a circle cookie cutter or the top of a glass to cut out the biscuits. Collect all the biscuit dough scraps, knead them together and do it again! Believe me, you’ll want as many of these as you can get… Then brush the tops with buttermilk (or butter, or egg wash).
Bake 12-14 minutes until golden brown. While the goodie are baking, make the glaze. Combine the lemon juice with powdered sugar, keep adding powdered sugar until you get your desired consistency.