Blueberry Lemon Thyme Biscuits

At the beginning of the weekend my fridge contained three pints of blueberries, (minus a few handfuls). I don’t know a single person who dislikes these tiny sweet orbs. They’re like popping summertime into your mouth.


Saturday morning we awoke spooned in an S-shape. The early was quiet. We got out of bed; boyfriend sat on the couch reading the newspaper and I made these delicious breakfast biscuits.


The original recipe didn’t call for blueberries to be in the dough but rather as compote. I didn’t feel like dirtying another part of my kitchen so I added blueberries to each biscuit individually. If I did this again, I’d add the blueberries to the dry ingredients even though a few of them would inevitably burst while kneading the dough.


I made a glaze with lemon juice and powdered sugar. This is completely optional.


Ingredients For Biscuits
• 3/4 cup chilled buttermilk
• 1 tablespoon finely grated lemon peel
• 1 teaspoon chopped fresh thyme
• 2 1/4 cups all purpose flour
• 1/2 cup (packed) golden brown sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/3-inch cubes
• 1 cup fresh blueberries


Directions


1. Position rack in center of oven and preheat to 425°F.
2. Line large rimmed baking sheet with silicone baking mat, smooth side up, or parchment paper.
3. Mix buttermilk, lemon peel, and thyme in small bowl.
4. Whisk next 5 ingredients in large bowl to blend, breaking up any large clumps of brown sugar with fingertips.
5. Add butter and rub in with fingertips until mixture resembles coarse meal.
6. Add blueberries
7. Add buttermilk mixture and stir with fork just until blended (dough will be sticky). Transfer dough to lightly floured work surface.
8. Knead gently just until dough comes together, 4 to 5 turns (do not overwork dough or shortcakes will be tough).
9. Pat dough out to 3/4-inch-thick round. Using 3-inch-diameter cookie cutter dipped in flour, cut out dough rounds. Gently gather dough scraps and pat out to 3/4-inch thickness and cut out more rounds. Transfer dough rounds to prepared baking sheet, spacing apart. Mine made exactly 18.
10. Bake biscuits until golden and tester inserted into center comes out clean, about 10-15 minutes. Transfer to rack; cool slightly.