Ingredients
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Biscuit Dough
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2 cups King Arthur Unbleached, All-Purpose Flour
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1/3 cup Sugar
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1/2 tsp Salt
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1/4 cup Butter
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2/3 cup 2% Milk
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1 Tbsp Lemon Juice
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1 cup Blueberries, frozen
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Lemon Glaze
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1/4 cup 2% Milk
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1 Tbsp Watkins Pure Vanilla Extract
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2 Tbsp Lemon Juice
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2 cups Confectioners Sugar
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Tools You'll Need
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Mixing Bowl
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Whisk
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Measuring cup
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Measuring Spoons
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Spoon
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13" x 18" x 1" Sheet Pan
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Parchment Paper
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Spatula
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Sauce Pan
Directions
Steps
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1
Done
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Preheat your oven to 450 degrees. |
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2
Done
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Let’s prepare the sheet pan. Cut some parchment paper and line the bottom of your sheet pan. Set it aside for now. *I’m using a 13” x 18” x 1” sheet pan I picked up at Sam’s Club (a set of 2 for $10ish bucks) but you can use any size that you have that will fit 10 biscuits with a little space between them. |
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3
Done
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In a mixing bowl, whisk the flour, sugar and salt together. |
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4
Done
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Slice the cold butter and add it to the flour mixture in the bowl. Using your fingers, break the butter up into the flour until the mixture feels like course sand. *The secret to fluffy, soft biscuits and not tough and dense biscuits is to use cold butter. Some people use a cheese grater to shred the butter into the flour but when I tried that method, my hands warmed the butter up too much and my first run with these biscuits were very dense on the insides and not tender as they are supposed to be. |
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5
Done
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Pour the lemon juice and milk into the flour mixture. |
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6
Done
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Using a large spoon, gently stir the ingredients together just until the flour mixture turns into a dough and it no longer sticks to the side of the bowl. Stirring too much or mashing the dough will overwork it causing the dough to be dense and heavy. |
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7
Done
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Gently stir the frozen blueberries into the dough. If you have some loose blueberries in the bowl, no worries you can add to the tops of the biscuits before you bake them. |
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8
Done
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Let’s drop these biscuits! Onto the pan that is LOL! Using a ¼ cup measuring cup, scoop up some of the dough and drop it onto the parchment paper lined sheet pan. Leaving a little space between each biscuit, repeat the scoop and drop until you’ve used up all the dough. You should end up with 10 biscuits using the ¼ cup measuring cup. |
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9
Done
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Bake for 17-19 minutes. The actual bake time will depend on your oven. Mine took 19 minutes. |
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10
Done
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While the biscuits are baking, let’s prepare the glaze. Pour the milk, vanilla and lemon juice into a small sauce pan and set the heat to medium. Add the confectioner’s sugar and whisk it into the milk. |
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11
Done
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Bring the glaze to a boil, then turn the heat off and set the glaze on a trivet or stack of towels on the counter to stop it from boiling. |
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12
Done
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When the biscuits are ready, remove them from the oven. Using a spatula, move the biscuits from the sheet pan and onto a plate. Lastly, spoon the glaze over the biscuits and enjoy! *If there are leftover biscuits, you can store them in an airtight container in the refrigerator for 2-3 days or freeze them for up to 1 month. Remember, I want you to be proud to serve this dish, so if you need help let me know by leaving a comment! |
