One of my favorite parts of summer is blueberry season; there’s just something about fresh fruit right off the vine. After an afternoon of picking I went to the kitchen to whip up some fresh cream- 1 cup of heavy whipping cream shaken in a mason jar, to be exact, and cook up a couple biscuits for blueberry shortcake. I used a biscuit recipe from one of my favorite food blogs, Kitchy Kitchen, that is incredibly simple and delicious. The ingredients include:
– 1 stick of chilled butter, cut into 1/2 inch pieces
– 2 1/4 cups self rising flour
– 1 cup chilled buttermilk
To make the biscuits, mix butter and flour with either a pastry blender or your fingers. The mix should be crumbly, about the size of peas, once you finish.
Next, add buttermilk and mix the dough into a fairly firm ball. Place the dough on a floured surface and knees a few times before flattening the dough into a rectangle about 1″ thick.
Fold the rectangle over in thirds (like an envelope) and flatten the dough again, this time to a 3/4″ thickness. Use a circle cookie cutter or a glass cup (floured) and cut your biscuit out. Place on a greased tray or on parchment paper and bake at 450F for 13-15 minutes.
Serve biscuits warm or fully cooled, with whipped cream and blueberries.