Servings
9 biscuits
Prep Time
1½ hours
plus cooling
Recipe by
America's Test Kitchen
Ingredients
Biscuits
| 10 tablespoons | Plugrà® Premium Butter, unsalted cut into ½-inch pieces and chilled |
| 1 tablespoon | lugrà® Premium Butter, unsalted, melted |
| 3 cups (15 ounces) | all-purpose flour |
| ½ cup (3½ ounces) | sugar |
| 2 teaspoons | baking powder |
| ½ teaspoon | baking soda |
| 1¼ teaspoons | table salt |
| 7½ ounces (1½ cups) | blueberries |
| 1⅔ cups | buttermilk, chilled |
Honey Butter
| 2 tablespoons | Plugrà® Premium Butter, unsalted |
| 1 tablespoon | honey |
| Pinch | table salt |
Steps
| 1 |
For the biscuits: Adjust oven rack to middle position and heat oven to 425 degrees. Brush bottom and sides of 8-inch square baking pan with melted butter.
|
| 2 |
Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Add chilled butter to flour mixture and smash butter between your fingertips into flat, irregular pieces. Add blueberries and toss with flour mixture. Gently stir in buttermilk until no dry pockets of flour remain.
|
| 3 |
Using rubber spatula, transfer dough to prepared pan and spread into even layer and into corners of pan. Using bench scraper sprayed with vegetable oil spray, cut dough into 9 equal squares (2 cuts by 2 cuts), but do not separate. Bake until browned on top and paring knife inserted into center biscuit comes out clean, 40 to 45 minutes.
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| 4 |
For the honey butter: Meanwhile, combine butter, honey, and salt in small bowl and microwave until butter is melted, about 30 seconds. Stir to combine; set aside.
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| 5 |
Remove pan from oven and let biscuits cool in pan for 5 minutes. Turn biscuits out onto baking sheet, then reinvert biscuits onto wire rack. Brush tops of biscuits with honey butter (use all of it). Let cool for 10 minutes. Using serrated knife, cut biscuits along scored marks and serve warm.
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