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Monday, July 27, 2009

Blueberry Breakfast Biscuits

Our blueberries are so plentiful this year I was able to pull over on the side of the road on the way home last night to pick a cup for breakfast. I better start making some room in the freezer!
I will admit that the original recipe called these scones. I have been waiting to make them for nearly two months. It was originally in Bon Appetite's Cooking Life column by Molly Wizenberg. I love Molly's other scone recipe in her book A Homemade Life. I knew I had to try these ones as well, especially since the recipe originated from Standard Baking Company in Portland, Maine. David assured me that this place is good, but if you are expecting a scone, you will be disappointed. Now, let me assure you these are a delightful breakfast treat, they just are not a scone. They are some of the lightest, flakiest biscuits I have ever eaten. Full of buttery goodness, oats, and wild blueberries. Also, some of the largest scones (sorry, biscuits) I have ever seen in my life! I made them half the size the original recipe recommends. So, if you are looking for a delicious blueberry breakfast biscuit, this is the one!
adapted from Bon Appetite

3 cups all purpose flour
1/3 cup packed brown sugar
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 3 tablespoons old-fashioned oats
1 cup fresh wild blueberries
1 3/4 cups chilled half and half
1 teaspoon vanilla extract
5 teaspoons raw sugar

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly.
Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together to form a very moist dough.
Using 1/4-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar.
Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. (I found these took much longer to get a nice golden brown, possibly an extra 5 minutes) Transfer scones to rack and cool slightly. Serve warm or at room temperature.

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