Ingredients
Equipment
Method
For the Blueberry Butter
- Place the butter, blueberries, sugar, and salt in a mixing bowl. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the ingredients into the butter until well integrated.1 tbsp granulated sugar, 1 cup blueberries
- Transfer the butter to a piece of parchment paper and roll it into a log. Pinching and twisting the ends to form a seal. Place the butter in the fridge and chill until solid.
For the Biscuits
- Pour the flour, sugar, baking powder, salt, and baking soda into a large bowl. Whisk to combine. Add the blueberry butter and using your thumb and index fingers, rub the butter until the flour mixture. Make sure to be quick with your movements, so you don't melt the butter.3 cups all-purpose flour, 2½ tsp baking powder, ¼ cup granulated sugar, 1½ tsp kosher salt, ½ tsp baking soda
- Crack one egg into the buttermilk and whisk to combine. Pour the mixture into the flour mixture and stir until a shaggy dough forms. Turn the dough onto a floured surface and lightly knead it into a ball. Again, be quick and light with your movements.½ cup blueberry butter (see above), ¾ cup buttermilk
- Roll the dough out to a rough rectangle about 1/2 an inch thick. Fold the dough like a letter and give it a quarter turn. Repeat until the dough returns to its original orientation.
- Trim the edges of the dough and cut it into 8 squares. Transfer the biscuits to a large baking sheet lined with parchment paper or a silicone mat. Gather up the dough scraps and roll them out. Cut out two more squares and add them to the baking sheet. Transfer the baking sheet to the freezer and chill for 1 hour.
- While the biscuits are chilling, preheat the oven to 400°F.
- Once the biscuits are sufficiently chilled, crack the remaining egg into a bowl and add the water. Whisk to combine. Brush the biscuits with the egg wash and sprinkle with the demerara sugar. Transfer the biscuits to the oven and bake for 20 minutes or until golden, rotating the pan once halfway through.¾ cup buttermilk, 2 large eggs, 1 tbsp water
- Transfer the finished biscuits to a cooling rack and let cool completely before serving.
For the Stewed Blueberries
- Pour the berries, sugar, a 1/4 cup of the water, and salt in a small saucepan. Place the pan over medium-low heat and cook until the berries begin to break down. About 5-7 minutes.⅓ cup granulated sugar, 1½ pints blueberries, ¼ cup + 1 tbsp water
- In a small bowl whisk to combine the cornstarch and the remaining water. Bring the berries up to a spirited simmer and stir in the cornstarch mixture. Continue to stir until the berries thicken slightly and become glossy. Take the berries off of the heat and stir in the lemon juice. Set the berries aside to cool.1½ pints blueberries, ¼ tsp kosher salt, 2 tbsp lemon juice
To Assemble
- Pour the cream and the sugar, if using, into a large mixing bowl. Using a stand mixer with a whisk attachment or a hand mixer, whip the cream on high until soft peaks form.1 cup heavy cream
- Split a biscuit and top with a dollop of cream, followed by a heaping spoonful of stewed berries. Serve immediately.