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Check out Chef Daniel from Riverwalk Retirement Residence, Living Loving Local, Blueberry recipe!
Ingredients:
Yields: 24
| 6 cups | Flour |
| 90 ml | Baking Powder |
| 30 ml | Sugar |
| 15 ml | Salt |
| 1 cup | Unsalted Butter – small cubed, cold |
| 3 cups | Buttermilk (Whole milk can be substituted) |
| ½ pint | Fresh Blueberries |
| 2 | Zest of lemons |
Method:
· Sift the dry ingredients into a large mixing bowl
· Add the cold cubed butter; cut with a fork until rough crumbs form
· Add the buttermilk; mix with a fork until a rough ball forms
· Turn out dough onto a floured surface and form a 1inch thick rectangle
· Fold over the rectangle and press back down to 1 inch thick
· Repeat 2 more times – before the third fold add the lemon zest and blueberries
· Cover loosely with a tea towel and let rest for 30 minutes
· Cut biscuit and transfer to a lined baking sheet
· Bake at 425 for 10-15 minutes
Enjoy!
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