Recipe Background
Move over grandma, there's a new biscuit recipe in town. Patch Biscuits will transform the way you see biscuits from here on out! Lightly golden-brown on the outside, tender and flaky on the inside, with just the right hint of sweetness from some plump blueberries, these bundles of loveliness are hard to beat. With a drizzle of a lemon-enhanced glaze, Patch Biscuits would make even grandma a little envious. Let's have another one, shall we?!
Move over grandma, there's a new biscuit recipe in town. Patch Biscuits will transform the way you see biscuits from here on out! Lightly golden-brown on the outside, tender and flaky on the inside, with just the right hint of sweetness from some plump blueberries, these bundles of loveliness are hard to beat. With a drizzle of a lemon-enhanced glaze, Patch Biscuits would make even grandma a little envious. Let's have another one, shall we?!
Ingredients
For the biscuits:
- 2 cups all-purpose flour plus more, to taste, for dusting a work surface
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 5 tablespoons unsalted butter cold
- 3/4 cup whole milk
- 1 tablespoon lemon zest
- 1 cup fresh blueberries plus more, optional, to taste, for garnish
For the lemon glaze:
- 1/2 cup confectioners' sugar
- 1 tablespoon milk
- 1 teaspoon fresh lemon juice
Directions
- Preheat the oven to 425 degrees F.
- Line an 18x26-inch baking sheet with parchment paper.
- In a large bowl, add 2 cups of the flour, the granulated sugar, the baking powder, and the salt and mix to combine.
- Use the large side of a box grater to grate the cold butter into the flour mixture.
- Use a fork or a pastry cutter to combine the grated butter with the flour mixture.
- Add 3/4 cup of the milk and the lemon zest to the flour mixture and stir to roughly combine.
- Add 1 cup of the blueberries to the dough mixture and mix until they are just incorporated.
- Use the extra flour to generously dust a work surface.
- Add the dough to the prepared work surface and roll it out to about 1-inch-thick.
- Use a 2 1/2-inch cookie cutter to cut the dough into biscuit rounds, then place them on the prepared baking sheet.
- Bake the biscuits until they are lightly golden-brown, about 15-20 minutes.
- Transfer the baking sheet to a wire rack and let the biscuits cool slightly.
- In a medium bowl, add the confectioners' sugar, the remaining milk, and the lemon juice and whisk until it is smooth.
- Drizzle the glaze over the slightly cooled biscuits.
- Serve the biscuits garnished with the extra blueberries.
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